Description
A savory stir-fry of tender chicken breast and chewy wheat noodles tossed in a homemade, glossy teriyaki reduction. A fast and filling one-pan meal.
Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 8 oz wheat noodles or udon
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 tablespoons water
- Green onions and sesame seeds for garnish
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, cornstarch, and 2 tablespoons of water until smooth.
- Boil a pot of water and cook noodles according to package directions, draining them 1 minute early.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken cubes in a single layer and sear for 2-3 minutes per side until golden brown.
- Stir in minced garlic and grated ginger, cooking for 30-60 seconds until fragrant.
- Pour the teriyaki sauce over the chicken and stir constantly until the sauce thickens into a glossy glaze.
- Add the drained noodles to the skillet and toss for 2 minutes until evenly coated and heated through.
- Remove from heat and garnish with sliced green onions and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-inspired