Teriyaki chicken Noodle Bowl


Soba noodles

1 tbsp cornstarch

1/3 cup reduced sodium soy sauce

1/4 cup brown sugar, packed

3 cloves garlic, minced

1 tbsp freshly grated ginger

2 tbsp honey

1 pound boneless, skinless chicken thighs, cut into 1-inch chunks

1 tbsp olive oil

1 tsp sesame seeds, optional

1 green onion, thinly sliced, optional

Additional stir fry veggies


snap peas


Cook soba noodles as per instructions.

In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.

In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.

Heat olive oil in a large skillet over medium heat. Cook stir-fry veggies mostly (if using) and then set aside in a bowl. Add chicken and cook until golden brown and cooked through, about 3-4 minutes.

Stir in veggies and noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.

Serve immediately, garnished with sesame seeds and green onion, if desired.

Filed in: Chinese, Bowls, Chicken