Chicken Teriyaki and Noodles

6 servings


10 minutes

active time

20 minutes

total time


1 pound skinless, boneless chicken thighs, cut into bite-sized pieces

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 teaspoons sesame oil

15 ounces wonton mein noodles (Canadian-style)

4 cups frozen stir-fry vegetables, thawed

⅓ cup low-sodium soy sauce

¼ cup mirin (Japanese sweet wine)

¼ cup sake (Japanese rice wine)

2 tablespoons brown sugar

5 cloves minced garlic

1 teaspoon minced fresh ginger root

1 pinch red pepper flakes


Season chicken pieces with salt and pepper.

Heat sesame oil in a large skillet over medium-high heat. Add chicken pieces and cook, stirring, until chicken is browned, 3 to 5 minutes. Remove chicken to a plate and keep warm.

Meanwhile, bring a pot of water to a boil over high heat. Add noodles and vegetables and cook until noodles are softened, about 3 minutes.

Combine soy sauce, mirin, sake, brown sugar, garlic, ginger, and red pepper flakes in a bowl. Stir to combine and pour sauce into the skillet. Cook stirring frequently until sauce is thickened, about 3 minutes. Add chicken back into skillet with sauce.

Drain noodles and vegetables and add to skillet. Stir to combine and serve


Serving Size



596 kcal

Total Fat

27 g

Saturated Fat

4 g

Unsaturated Fat

0 g

Trans Fat



63 mg


1406 mg

Total Carbohydrate

63 g

Dietary Fiber

6 g

Total Sugars



26 g

6 servings


10 minutes

active time

20 minutes

total time
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