Chicken Teriyaki Noodles Recipe
Ingredients:
For the Teriyaki Sauce:
1⁄2 cup soy sauce
1⁄4 cup water
2 tablespoons mirin (or rice vinegar mixed with a bit of sugar)
1⁄4 cup brown sugar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For the Chicken Teriyaki Noodle Dish:
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
Salt and pepper, to taste
1 tablespoon vegetable oil
12 ounces fresh or frozen udon noodles
1 onion, sliced
2 carrots, julienned
2 cups broccoli florets
1 cup sliced cabbage
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, sliced
Sesame seeds, for garnish
Directions:
In a small saucepan over medium heat, combine soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Bring to a simmer, stirring until the sugar dissolves.
Add the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens. Remove from heat and set aside.
Season the chicken thighs with salt and pepper. Heat vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the onions, carrots, broccoli, cabbage, garlic, and ginger. Cook until the vegetables are tender but still crisp, about 5-7 minutes.
Meanwhile, cook the udon noodles according to package instructions. Drain and set aside.
Return the chicken to the skillet, add the cooked noodles, and pour the prepared teriyaki sauce over the mixture. Toss everything together until well combined and heated through.
Top with sliced green onions and sesame seeds. Serve immediately.
Servings: 4
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