Recipe Teriyaki Chicken Noodle Bowls:
This is a quick and easy dinner that you can make in under 30 minutes. The teriyaki sauce that you came is even way better than most store-bought teriyaki sauces that you can make.
Cooking Time: 1 hour and 10 minutes
Ingredients :
2, 5.6 ounce packs of Yaki soba noodles, without seasoning
packets
1 tablespoon of cornstarch
1/3 cup of low sodium soy sauce
¼ cup of light brown sugar
3 cloves of garlic, minced
1 tablespoon of grated ginger
2 Tablespoons of honey
1 pound of chicken thighs, boneless, skinless and cut into
chunks
1 tablespoon of extra virgin olive oil
1 teaspoon of sesame seeds
1 green onion, thinly sliced
2, 5.6 ounce packs of Yaki soba noodles, without seasoning
packets
1 tablespoon of cornstarch
1/3 cup of low sodium soy sauce
¼ cup of light brown sugar
3 cloves of garlic, minced
1 tablespoon of grated ginger
2 Tablespoons of honey
1 pound of chicken thighs, boneless, skinless and cut into
chunks
1 tablespoon of extra virgin olive oil
1 teaspoon of sesame seeds
1 green onion, thinly sliced
Preparation :
1. In a pot set over medium heat, fill with water. Allow to come to a boil. Add in the soba noodles. Cook for 1 to 2 minutes. Drain and set aside.
2. In a bowl, add in the cornstarch and ¼ cup of water. Whisk until smooth in consistency. Set aside.
3. In a saucepan set over medium heat, add in the low sodium soy sauce, light brown sugar, minced garlic, grated ginger, honey and 1 cup of water. Stir well to mix. Allow to come to a simmer. Add in the cornstarch mix. Stir well to mix. Cook for 2 minutes or until thick in consistency. Set ¼ cup of this mix aside.
4. In a Ziploc bag, Add in the soy sauce mix and chicken thighs. Seal the bag and set into the fridge to marinate for 30 minutes. Drain the chicken from the marinade.
5. In a skillet set over medium heat, add in the olive oil. Add in the chicken thighs. Cook for 4 minutes on each side or until golden. Remove from heat and set aside.
6. In a bowl, add in the reserved teriyaki and noodles. Toss well to mix.
7. Serve the noodles immediately with the chicken. Garnish with the sliced green onions and sesame seeds
2. In a bowl, add in the cornstarch and ¼ cup of water. Whisk until smooth in consistency. Set aside.
3. In a saucepan set over medium heat, add in the low sodium soy sauce, light brown sugar, minced garlic, grated ginger, honey and 1 cup of water. Stir well to mix. Allow to come to a simmer. Add in the cornstarch mix. Stir well to mix. Cook for 2 minutes or until thick in consistency. Set ¼ cup of this mix aside.
4. In a Ziploc bag, Add in the soy sauce mix and chicken thighs. Seal the bag and set into the fridge to marinate for 30 minutes. Drain the chicken from the marinade.
5. In a skillet set over medium heat, add in the olive oil. Add in the chicken thighs. Cook for 4 minutes on each side or until golden. Remove from heat and set aside.
6. In a bowl, add in the reserved teriyaki and noodles. Toss well to mix.
7. Serve the noodles immediately with the chicken. Garnish with the sliced green onions and sesame seeds
