Ingredients
- Chicken breast: 1 pound, cut into bite-sized pieces
- Noodles: 8 ounces (spaghetti, udon, or ramen work well)
- Soy sauce: 1/4 cup
- Mirin (sweet rice wine): 2 tablespoons
- Brown sugar: 2 tablespoons
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Sesame oil: 1 tablespoon
Instructions
- Step 1: Cook the noodles according to package directions. Drain and set aside.
- Step 2: In a bowl, whisk together the soy sauce, mirin, brown sugar, minced garlic, and grated ginger to create the teriyaki sauce.
- Step 3: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through.
- Step 4: Pour the teriyaki sauce over the chicken in the skillet and simmer for 2-3 minutes, or until the sauce has thickened slightly.
- Step 5: Add the cooked noodles to the skillet with the chicken and teriyaki sauce. Toss to combine, ensuring the noodles are coated evenly.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of water or broth to the noodles to prevent them from drying out.
- Garnish with sesame seeds and chopped green onions for a pop of color and nutty flavor.
- Don't overcrowd the pan when cooking the chicken; cook in batches if needed to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American