1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
1 tablespoon olive oil
1 teaspoon sesame seeds
1 green onion, thinly sliced
Assorted vegetables
Instructions
1. In a large pot of boiling water, add noodles and cook to
direction. In a small bowl, whisk together cornstarch and 1/4 cup
water; set aside.
2. 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.
3. 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.
4. 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. Cook veggies and add to chicken. Stir in 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.
Originally Submitted
3/2/2016
0 Out of 5 from
0 reviews
You can add this TERIYAKI CHICKEN NOODLE BOWLS recipe to your own private DesktopCookbook.
