Ingredients
- Chicken breast: 1 pound, cut into bite-sized pieces
- Noodles: 8 ounces, cooked according to package directions (udon, yakisoba, or spaghetti)
- Soy sauce: 1/4 cup
- Mirin: 2 tablespoons
- Brown sugar: 2 tablespoons
- Ginger: 1 teaspoon, grated
- Garlic: 1 clove, minced
- Vegetable oil: 1 tablespoon
- Sesame seeds: 1 tablespoon, for garnish
Instructions
- Step 1: In a bowl, whisk together soy sauce, mirin, brown sugar, ginger, and garlic. This is your teriyaki sauce.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 3: Pour the teriyaki sauce over the chicken and bring to a simmer. Cook for 2-3 minutes, or until the sauce has thickened slightly and coats the chicken.
- Step 4: Add the cooked noodles to the skillet and toss to coat with the teriyaki sauce and chicken.
- Step 5: Cook for another 1-2 minutes, stirring constantly, until the noodles are heated through.
- Step 6: Garnish with sesame seeds and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet with a splash of water or chicken broth to prevent the noodles from drying out.
- Serve with a side of steamed broccoli or edamame for a complete and balanced meal.
- For a richer teriyaki flavor, marinate the chicken in half of the sauce for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American