Ingredients
- Chicken breasts, boneless and skinless: 1 pound
- Noodles (spaghetti, udon, or ramen): 8 ounces
- Soy sauce: 1/2 cup
- Mirin (sweet rice wine): 1/4 cup
- Brown sugar: 2 tablespoons
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Vegetable oil: 1 tablespoon
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces. In a bowl, whisk together soy sauce, mirin, brown sugar, minced garlic, and grated ginger. Add the chicken to the bowl and marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
- Step 2: Cook the noodles according to package directions. Drain well and set aside.
- Step 3: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes.
- Step 4: Add the cooked noodles to the skillet with the chicken and teriyaki sauce. Toss to combine, ensuring the noodles are well coated in the sauce.
- Step 5: Cook for another 2-3 minutes, stirring occasionally, until the noodles are heated through and the sauce has thickened slightly. Serve immediately.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, but the noodles are best enjoyed fresh.
- Reheat gently in a skillet with a splash of water or broth to prevent the noodles from drying out.
- Garnish with toasted sesame seeds and chopped green onions for added flavor and visual appeal.
- For a richer teriyaki flavor, reduce the sauce in the pan after removing the chicken to concentrate the sweetness and umami before adding the noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American