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–+ servings
Teriyaki Chicken Noodle Bowls

Teriyaki Chicken Noodle Bowls

Yield: 4 servings
Prep: 1 hour
Cook: 10 minutes
Total: 1 hour 10 minutes
A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!
4.8 stars (24 ratings)

Ingredients

  • 2 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 1 tablespoon cornstarch
  • ⅓ cup reduced sodium soy sauce
  • ¼ 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

Instructions

  • In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  • 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. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
  • Stir in Yaki-Soba 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.

Notes

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.