Chicken Teriyaki Noodles
Ingredients
For the Chicken Teriyaki:
- 1 lb chicken breast thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon sesame oil
For the Noodles:
- 8 oz noodles egg noodles, udon, or your choice
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
For the Garnish:
- 1 tablespoon sesame seeds
- 2 green onions thinly sliced
- Red pepper flakes optional
Ingredient Highlights:
- Teriyaki Sauce: Sweet and savory glaze for flavor depth.
- Sesame Oil: Adds nutty aroma and richness.
- Honey: Balances salty flavors with a hint of sweetness.
- Ginger & Garlic: Brings bright bold aroma and depth.
Instructions
Marinate the Chicken
- In a bowl, combine soy sauce, teriyaki sauce, honey, rice vinegar, garlic, and ginger. Add sliced chicken and toss to coat. Let marinate for 15–20 minutes (or overnight if time allows).
Cook the Noodles
- Cook noodles according to package instructions. Drain and toss with sesame oil and soy sauce. Set aside.
- Tip: Rinse with cold water after boiling to prevent sticking.
Cook the Chicken
- Heat sesame oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6–8 minutes, until fully cooked and glazed, stirring occasionally.
Combine and Toss
- Add cooked noodles to the skillet and toss with the chicken and any remaining sauce. Cook for another 1–2 minutes until everything is heated through.
Garnish and Serve
- Plate the noodles and top with sesame seeds, green onions, and red pepper flakes if using. Serve hot.
Notes
- Use Pre-Cooked Noodles: For an even quicker prep.
- Add Veggies: Stir in carrots, bell peppers, or snow peas for color and crunch.
- Spice It Up: Add a drizzle of sriracha or more red pepper flakes.
- Double the Sauce: If you like extra saucy noodles, double the teriyaki mixture.