Ditch the take out with this quick chicken teriyaki and noodle dish made with homemade teriyaki sauce!
Ingredients
- skinless, boneless chicken thighs: 1 pound (cut into bite-size pieces)
- salt: 0.5 tsp
- black pepper: 0.25 tsp (freshly ground)
- sesame oil: 2 tsp
- ounces wonton mein noodles (Canadian-style): 15 piece
- frozen stir-fry vegetables: 4 cups (thawed)
- low-sodium soy sauce: 0.33333 cup
- mirin (Japanese sweet wine): 0.25 cup
- sake (Japanese rice wine): 0.25 cup
- brown sugar: 2 Tbsp
- garlic: 5 clove (minced)
- fresh ginger root: 1 tsp (minced)
- pinch red pepper flakes: 1 piece (optional)
Metric Conversion
Stages of cooking
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Season chicken pieces with salt and pepper.
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Heat sesame oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring, until chicken is browned, 3 to 5 minutes. Remove chicken to a plate and keep warm.
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Meanwhile, bring a pot of water to a boil over high heat. Add noodles and vegetables and cook until noodles are softened, about 3 minutes.
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Combine soy sauce, mirin, sake, brown sugar, garlic, ginger, and red pepper flakes in a bowl. Stir to combine and pour sauce into the skillet. Cook stirring frequently until sauce is thickened, about 3 minutes. Add chicken back into skillet with sauce.
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Drain noodles and vegetables and add to skillet. Stir to combine and serve
