Chicken Teriyaki Noodles
A quick and flavorful dish combining tender chicken, savory teriyaki sauce, and hearty noodles for a satisfying meal.
Ingredients
Protein
- 400 g chicken breasts (about 2 breasts, thinly sliced against the grain)
- 200 g noodles (udon, ramen, soba, or spaghetti)
- 0.25 cup soy sauce
- 0.25 cup mirin
- 2 tablespoons granulated sugar or honey
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 1 tablespoon cornstarch (optional for thickening)
- 2 green onions green onions (thinly sliced for garnish)
Garnish
- to taste sesame seeds (for garnish)
Instructions
- Whisk soy sauce, mirin, sugar or honey, sesame oil, garlic, and ginger in a bowl until sugar dissolves. Toss chicken in marinade, refrigerate 30 min to 8 hrs.
- Cook noodles in salted boiling water until tender, drain, and toss with a splash of oil.
- Heat oil in a skillet over medium-high heat. Cook chicken 3-4 minutes per side until cooked through. Remove and set aside.
- If using marinade, pour into skillet, bring to simmer, add cornstarch slurry to thicken. Return chicken to skillet.
- Add noodles to skillet, toss to coat and heat through. Serve garnished with green onions and sesame seeds.
Notes
For extra flavor, toast sesame seeds before garnishing.