Ingredients
- Chicken breast: 1 pound, cut into bite-sized pieces
- Noodles: 8 ounces (spaghetti, soba, or udon work well)
- Soy sauce: 1/4 cup
- Mirin: 2 tablespoons
- Brown sugar: 1 tablespoon
- Ginger: 1 teaspoon, grated
- Garlic: 1 clove, minced
- Sesame oil: 1 tablespoon
Instructions
- Step 1: Cook the noodles according to package directions. Drain and set aside.
- Step 2: In a bowl, whisk together the soy sauce, mirin, brown sugar, ginger, and garlic. This is your teriyaki sauce.
- Step 3: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through.
- Step 4: Pour the teriyaki sauce over the chicken and simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Step 5: Add the cooked noodles to the skillet with the chicken and sauce. Toss to coat evenly.
- Step 6: Serve immediately, garnished with sesame seeds or chopped green onions (optional).
Notes
- Store leftover Chicken Teriyaki Noodles in an airtight container in the refrigerator for up to 3 days.
- Reheat the noodles gently in a skillet with a splash of water or broth to prevent them from drying out.
- Serve with a side of steamed broccoli or edamame for a complete and balanced meal.
- For extra flavor, marinate the chicken in half of the teriyaki sauce for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American