Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup dried noodles (udon, soba, or spaghetti)
- 1/2 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sake (optional)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
Instructions
- Step 1: Cook the noodles according to package directions. Drain and set aside.
- Step 2: In a medium bowl, whisk together soy sauce, mirin, sake (if using), brown sugar, and cornstarch until the sugar and cornstarch are dissolved.
- Step 3: Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
- Step 4: Pour the teriyaki sauce over the chicken and bring to a simmer. Cook, stirring occasionally, until the sauce has thickened, about 2-3 minutes.
- Step 5: Add the cooked noodles to the skillet and toss to coat with the teriyaki sauce. Cook for another minute to heat through.
- Step 6: Serve immediately, garnished with sesame seeds (optional) and chopped green onions (optional).
Notes
- Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days.
- For perfectly reheated noodles, add a splash of water or broth to the pan before reheating to prevent them from drying out.
- Serve this dish alongside a vibrant side salad with a light vinaigrette for a balanced and refreshing meal.
- To amplify the ginger flavor, consider briefly toasting the grated ginger in the hot oil before adding the chicken for a more intense aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American