Chicken Teriyaki and Noodles

Name: Chicken Teriyaki and Noodles
Total time: 20
Yield: 6
Ingredients: 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces; 0.5 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 2 teaspoons sesame oil; 15 ounces wonton mein noodles (Canadian-style); 4 cups frozen stir-fry vegetables, thawed; 0.33 cup low-sodium soy sauce; 0.25 cup mirin (Japanese sweet wine); 0.25 cup sake (Japanese rice wine); 2 tablespoons brown sugar; 5 cloves minced garlic; 1 teaspoon minced fresh ginger root; 1 pinch red pepper flakes

Recipe by thedailygourmet from allrecipes.com

20 Mins.

Ingredients

6 servings

•

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

0.5 teaspoon salt
•

0.25 teaspoon freshly ground black pepper
•

2 teaspoons sesame oil
•

15 ounces wonton mein noodles (Canadian-style)
•

4 cups frozen stir-fry vegetables, thawed
•

0.33 cup low-sodium soy sauce

•

0.25 cup mirin (Japanese sweet wine)
•

0.25 cup sake (Japanese rice wine)
•

2 tablespoons brown sugar
•

5 cloves minced garlic
•

1 teaspoon minced fresh ginger root
•

1 pinch red pepper flakes

Instructions

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