🍂Ingredients:
– 2 boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ginger, grated
– 1/3 cup soy sauce
– 1/4 cup honey
– 1/4 cup water
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
– 8 oz cooked egg noodles or any stir-fry noodles
– 1 teaspoon sesame seeds (for garnish)
– 2 tablespoons green onions, chopped (for garnish)
– Steamed broccoli (optional, for serving)
🍂Directions:
1. In a bowl, mix the chicken pieces with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for 10 minutes.
2. Heat vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook until golden brown and fully cooked, about 5-7 minutes. Remove from the pan and set aside.
3. In the same pan, add garlic and ginger. Sauté for 30 seconds until fragrant.
4. Pour in the soy sauce, honey, water, rice vinegar, and sesame oil. Stir well and bring to a simmer.
5. Add the cornstarch slurry to the sauce and stir until it thickens.
6. Return the cooked chicken to the pan and toss it in the sauce.
7. Add the cooked noodles and mix until everything is well coated in the sticky teriyaki sauce.
8. Garnish with sesame seeds and chopped green onions. Serve hot with steamed broccoli if desired.
🏵️Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes | Kcal: 450 per serving | Servings: 4
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