Description
A comforting dish of tender chicken and noodles coated in a flavorful teriyaki sauce, perfect for quick weeknight dinners.
Ingredients
- ½ cup soy sauce (or tamari for gluten-free)
- 3 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (for thickening)
- 2 boneless, skinless chicken breasts, thinly sliced
- 8 oz noodles (udon, soba, or rice noodles)
- 1 tablespoon sesame oil (for cooking)
- 1 tablespoon olive oil (for cooking)
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (for garnish)
Instructions
- Start by making the teriyaki sauce. In a bowl, mix together soy sauce, honey, rice vinegar, water, sesame oil, minced garlic, grated ginger, and cornstarch.
- In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of sesame oil over medium heat.
- Add the sliced chicken breasts to the skillet. Cook for about 5-7 minutes or until the chicken is cooked through and lightly browned.
- Pour the prepared teriyaki sauce over the chicken. Cook for an additional 2-3 minutes until the sauce thickens.
- Meanwhile, prepare the noodles as per the package instructions in a separate pot.
- Once the noodles are done, drain and add them to the skillet with the chicken. Toss everything together until the noodles are well coated with the sauce.
Notes
Consider letting the chicken marinate in the teriyaki sauce for about 30 minutes prior to cooking for extra flavor.
