Teriyaki Chicken Noodle Bowls

Ingredients:


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

Directions:


  • during a giant pot of boiling water, add Yaki-Soba till untangled, concerning 1-2 minutes; drain well.
  • during a tiny bowl, whisk along cornflour and 1/4 cup water; put aside.
  • during a tiny pan over medium heat, add condiment, refined sugar, garlic, ginger, honey and one cup water; wake up a simmer. Stir in cornflour mixture till thickened enough to coat the rear of a spoon, concerning two minutes; let cool to temperature. Reserve 1/4 cup and put aside.
  • during a gallon size Ziploc bag or giant bowl, mix condiment mixture and chicken; infuse for a minimum of half-hour to long, turning the bag sometimes. Drain the chicken from the marinade.
  • Heat vegetable oil during a giant frypan over medium heat. Add chicken and cook till golden brown and cooked through, concerning 3-4 minutes; put aside.
  • Stir in Yaki-Soba and 1/4 cup reserved condiment mixture till well combined, concerning two minutes.
  • Serve at once, fancy with benne seeds and onion, if desired.


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