Description
A savory and flavorful dish with tender chicken, noodles, and a homemade sweet-tangy teriyaki sauce. Perfect for weeknight dinners or casual gatherings, ready in under 30 minutes.
Ingredients
2 boneless, skinless chicken breasts, thinly sliced
8 oz noodles (udon or spaghetti)
2 tablespoons olive oil
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon cornstarch (optional, for thickening)
1/4 cup water (optional, for thickening)
2 tablespoons sesame seeds (for garnish)
2 green onions, chopped (for garnish)
Instructions
- Cook noodles according to package instructions, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken slices and cook until browned and fully cooked, about 5–7 minutes.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- If using, dissolve cornstarch in 1/4 cup water to create a slurry for thickening.
- Pour the teriyaki sauce mixture over the chicken in the skillet and bring to a simmer. Add cornstarch mixture if desired and cook until thickened, about 2–3 minutes.
- Add cooked noodles to the skillet and toss until well coated with sauce.
- Garnish with sesame seeds and green onions before serving.
Notes
Add vegetables like bell peppers, snap peas, or broccoli for extra crunch.
Swap chicken with shrimp, beef, or tofu for variation.
For spice, add sriracha or red pepper flakes.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet with a splash of water or soy sauce to prevent drying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg
