Delicious Chicken Teriyaki Noodles (Printable Version)
# What You'll Need:
→ Protein
01 -
300 grams boneless chicken thighs or breasts, cut into chunks
→ Sauce
02 -
60 milliliters soy sauce
03 -
30 grams brown sugar
04 -
3 grams fresh garlic, minced
05 -
3 grams fresh ginger, minced
06 -
15 milliliters sesame oil
07 -
10 grams cornstarch
→ Noodles and Vegetables
08 -
200 grams lo mein or udon noodles
09 -
100 grams spinach or bok choy
10 -
30 grams green onions, sliced
→ Garnish
11 -
5 grams toasted sesame seeds
# Step-by-Step Directions:
01 -
In a mixing bowl, combine soy sauce, brown sugar, minced garlic, minced ginger, and sesame oil. Add the chicken pieces and toss to coat evenly. Let marinate for at least 15 minutes.
02 -
Boil the noodles in salted water according to package instructions until al dente. Drain thoroughly and set aside.
03 -
Heat a large skillet or wok over medium-high heat with a small amount of oil. Add the marinated chicken and cook until browned and fully cooked, about 5-7 minutes.
04 -
Add spinach or bok choy to the skillet. Mix remaining marinade with cornstarch and a little water to form a slurry. Pour over the chicken and vegetables, stirring constantly until the sauce thickens and coats evenly.
05 -
Add the cooked noodles to the skillet and toss thoroughly to combine all ingredients and distribute the sauce evenly.
06 -
Transfer to serving plates, then top with sliced green onions and toasted sesame seeds. Serve immediately while hot.
# Helpful Notes:
01 -
For best results, prepare all ingredients in advance and have your tools ready to ensure a swift cooking process.
02 -
Reheat leftovers in a skillet with a splash of water to prevent noodles from drying out. Avoid freezing to maintain texture.