Teriyaki Chicken Noodle Bowls

By Ellie

4 Person

70 Minutes

0 Calories

A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!

Ingredients

1 green onion, thinly sliced
1 tsp. sesame seeds
1 tbsp. olive oil
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
2 tbsp. honey
1 tbsp. freshly grated ginger
3 cloves garlic, minced
1/4 cup brown sugar, packed
1/3 cup reduced sodium soy sauce
1 tbsp. cornstarch
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded

Method

01

In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
02

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
03

In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
04

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
05

Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
06

Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
07

Serve immediately, garnished with sesame seeds and green onion, if desired.

Related Tags

Chicken Recipes

Teriyaki Chicken Recipes

Teriyaki Chicken Noodle Bowls

4.3

( By Ellie )

A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 60 Mins
Total Time 70 Mins

02 Ingredients

1 green onion, thinly sliced

1 tsp. sesame seeds

1 tbsp. olive oil

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

2 tbsp. honey

1 tbsp. freshly grated ginger

3 cloves garlic, minced

1/4 cup brown sugar, packed

1/3 cup reduced sodium soy sauce

1 tbsp. cornstarch

2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded

03 Method

Step 1

In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.

Step 2

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

Step 3

In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.

Step 4

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.

Step 5

Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.

Step 6

Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.

Step 7

Serve immediately, garnished with sesame seeds and green onion, if desired.

04 Author