Description
Enjoy a delicious blend of flavors with Garlic Noodles and Teriyaki Chicken. This quick and easy dish features tender chicken marinated in a savory teriyaki sauce, paired with buttery garlic noodles for a satisfying meal. Perfect for a weeknight dinner!
Ingredients
Scale
- 8 oz. spaghetti or egg noodles
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 green onions, chopped
- 1 lb. boneless, skinless chicken thighs or breasts
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Sesame seeds for garnish (optional)
Instructions
- In a medium bowl, combine the soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Whisk until the sugar is dissolved.
- Add the chicken to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
- Once marinated, remove the chicken from the bowl and let any excess marinade drip off. Reserve the marinade for later use.
- In a large skillet or frying pan, heat the vegetable oil over medium-high heat. Once hot, add the chicken pieces to the pan.
- Cook the chicken for about 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C).
- While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat.
- In a small bowl, mix the cornstarch with water to create a slurry. Once the marinade is simmering, add the cornstarch slurry and stir continuously until the sauce thickens, about 2-3 minutes.
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing into bite-sized pieces.
- Drizzle the thickened teriyaki sauce over the sliced chicken.
- While the chicken is marinating, bring a large pot of salted water to a boil. Add the spaghetti or egg noodles and cook according to package instructions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1-2 minutes, or until fragrant but not browned.
- Add the cooked noodles back into the pot with the garlic butter. Pour in the soy sauce, oyster sauce, sesame oil, and sugar. Toss until the noodles are evenly coated.
- Stir in the chopped green onions and mix well. If desired, add a splash of water to loosen the noodles if they seem too dry.
- To serve, place a generous portion of garlic noodles on each plate.
- Top the noodles with the sliced teriyaki chicken, drizzling any remaining sauce over the top.
- Sprinkle sesame seeds over the dish for garnish and add additional green onions if desired.
- Enjoy your delicious Garlic Noodles with Teriyaki Chicken while hot!
Notes
- For a spicier kick, consider adding red pepper flakes to the garlic noodles.
- You can substitute chicken with tofu or shrimp for a different protein option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes