Ingredients
- Chicken Breast: 1 pound, cut into bite-sized pieces
- Noodles: 8 ounces, your choice (spaghetti, udon, or yakisoba)
- Soy Sauce: 1/2 cup
- Mirin: 1/4 cup
- Brown Sugar: 2 tablespoons
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Sesame Oil: 1 tablespoon
Instructions
- Step 1: Prepare the Teriyaki Sauce. In a bowl, whisk together soy sauce, mirin, brown sugar, minced garlic, and grated ginger. Set aside.
- Step 2: Cook the Chicken. Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through.
- Step 3: Add the Sauce. Pour the teriyaki sauce over the chicken. Bring to a simmer and let it thicken slightly, about 2-3 minutes, stirring occasionally.
- Step 4: Cook the Noodles. While the sauce simmers, cook the noodles according to package directions. Drain well.
- Step 5: Combine and Serve. Add the cooked noodles to the skillet with the chicken and teriyaki sauce. Toss to coat evenly. Serve immediately.
Notes
- Store leftover chicken teriyaki noodles in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
- Garnish with toasted sesame seeds and sliced green onions for added flavor and visual appeal.
- 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