Delicious Chicken Teriyaki Noodles (Printer-Friendly Version)
Tender chicken in sticky teriyaki sauce with noodles, greens, and toasted sesame seeds for a bold, savory meal.
# Required Ingredients:
→ Protein
01 -
500 g boneless chicken thighs or breasts, cut into chunks
→ Sauce
02 -
60 ml soy sauce
03 -
30 g brown sugar
04 -
3 cloves garlic, minced
05 -
15 g fresh ginger, grated
06 -
15 ml sesame oil
07 -
10 g cornstarch
→ Noodles
08 -
200 g lo mein or udon noodles
→ Vegetables and Garnish
09 -
100 g spinach or bok choy
10 -
2 green onions (scallions), thinly sliced
11 -
15 g toasted sesame seeds
# Step-by-Step Instructions:
01 -
In a mixing bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Add the chicken pieces and toss to coat evenly. Allow to marinate for a minimum of 15 minutes.
02 -
Boil the noodles according to package directions until al dente. Drain 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, stirring frequently, until evenly browned and cooked through.
04 -
Add the spinach or bok choy to the skillet and pour in the remaining marinade mixed with a cornstarch slurry (cornstarch dissolved in water). Stir continuously until the sauce thickens and coats the chicken.
05 -
Add the cooked noodles to the skillet and toss thoroughly until ingredients are evenly combined and heated through.
06 -
Transfer to serving dishes and top with sliced green onions and toasted sesame seeds. Serve immediately.
# Handy Cooking Tips:
01 -
For optimal texture, avoid overcooking the noodles and add cornstarch slurry gradually to achieve desired sauce consistency.