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Teriyaki Chicken Noodle Bowls

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


Teriyaki Chicken Noodle Bowls


Noodle bowls are my weakness.

It’s your protein and your carbs neatly packed into one bowl. Convenient, right?






And with this homemade teriyaki sauce, it won’t even come close to take-out.

It won’t even take as long as ordering take-out!


Teriyaki Chicken Noodle Bowls


INGREDIENTS:




  1. 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  2. 1 tablespoon cornstarch
  3. 1/3 cup reduced sodium soy sauce
  4. 1/4 cup brown sugar, packed
  5. 3 cloves garlic, minced
  6. 1 tablespoon freshly grated ginger
  7. 2 tablespoons honey
  8. 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  9. 1 tablespoon olive oil
  10. 1 teaspoon sesame seeds
  11. 1 green onion, thinly sliced


DIRECTIONS:




  1. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  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.
  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.
  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.
  6. Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
  7. Serve immediately, garnished with sesame seeds and green onion, if desired.


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