Teriyaki Chicken with Noodles

Ingredients

• 1.5 lb boneless skinless chicken thighs
• ½ cup soy sauce
• ¼ cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic
• 1 tbsp cornstarch
• 12 oz cooked noodles
• 2 tbsp vegetable oil

Instructions

1. 1

   In a small bowl, whisk together the 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 minced garlic cloves, and 1 tbsp cornstarch until smooth. Set aside.

2. 2

   Cut the 1.5 lb chicken thighs into bite-sized pieces. Pat dry with paper towels.

3. 3

   Heat the 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without stirring until browned on one side, about 4 minutes. Flip and cook until cooked through, about 4 more minutes.

4. 4

   Pour the sauce over the chicken. Stir and cook until the sauce thickens and coats the chicken, about 2 minutes. The sauce should cling to the chicken and look glossy.

5. 5

   Add the 12 oz cooked noodles to the skillet. Toss everything together until the noodles are well coated with the sauce and heated through, about 2 minutes. Serve hot.

6. 6

   Optional: sprinkle with sesame seeds or sliced green onions if you have them.

Tools you’ll need

• large skillet
• small bowl
• whisk
• knife
• cutting board

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