Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup soy sauce
- 1/2 cup mirin (sweet rice wine)
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 8 oz dried noodles (udon, soba, or linguine)
- 1/4 cup chopped green onions, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, mirin, brown sugar, cornstarch, ginger, and garlic. Add the chicken cubes and toss to coat completely. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 2: Cook noodles according to package directions. Drain and set aside.
- Step 3: Heat sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). The sauce will thicken as it cooks.
- Step 4: Add the cooked noodles to the skillet with the chicken and sauce. Toss to coat the noodles evenly with the teriyaki sauce.
- Step 5: Serve immediately, garnished with chopped green onions and sesame seeds (optional).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or skillet to avoid overcooking the noodles and drying out the sauce.
- Serve with a side of steamed broccoli or edamame for a complete and healthy meal.
- For extra flavor, add a pinch of red pepper flakes to the marinade for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American