Chicken Teriyaki and Noodles

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

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

Directions

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

Nutrition

• Calories: 596 kcal
• Total Fat: 27 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 63 mg
• Sodium: 1406 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 6 g
• Protein: 26 g