Ingredients
- Chicken breasts: 1 pound, cut into bite-sized pieces
- Noodles: 8 ounces, Yakisoba or Udon noodles
- Soy sauce: 1/4 cup
- Mirin: 2 tablespoons
- Brown sugar: 1 tablespoon
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Vegetable oil: 1 tablespoon
Instructions
- Step 1: In a bowl, whisk together soy sauce, mirin, brown sugar, minced garlic, and grated ginger to create the teriyaki sauce.
- Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through.
- Step 3: Pour the teriyaki sauce over the chicken and let it simmer for a few minutes, allowing the sauce to thicken slightly.
- Step 4: Add the cooked noodles to the skillet with the chicken and teriyaki sauce. Toss to coat the noodles evenly.
- Step 5: Continue to cook for another 2-3 minutes, stirring frequently, until the noodles are heated through and the sauce has further thickened.
Notes
- Leftovers keep well in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat, adding a splash of water if the noodles seem dry.
- Garnish with sesame seeds and chopped green onions for a restaurant-worthy presentation.
- For extra flavorful chicken, marinate it in half of the teriyaki sauce for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American