Ingredients for Teriyaki Glazed Chicken With Noodles
- Rice Wine Vinegar
- Lemon Juice
- Light Soy Sauce
- Teriyaki Sauce
- Sugar
- Brown Sugar
- 1 clove minced garlic
- Ground Ginger
- Cold Water
- Cornstarch
- Boneless Skinless Chicken Breasts
- Thin Spaghetti
- Frozen Vegetables
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How to Make Teriyaki Glazed Chicken With Noodles
- In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons mirin, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, and 1 clove minced garlic. Set aside.
- Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides and cooked through (about 6-8 minutes).
- Pour teriyaki sauce over the chicken and bring to a simmer. Reduce heat and cook for 5-7 minutes, or until the sauce has thickened and the chicken is glazed.
- Cook 8 oz dried noodles according to package directions. Drain and set aside.
- Add cooked noodles to the skillet with the chicken and teriyaki sauce. Toss to combine.
- Serve immediately, garnished with sesame seeds (optional) and chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
59g
Fat
2g
Carbs
14g
