Teriyaki Chicken Noodles

Ingredients

• 600 g Chicken thigh
• 320 g Egg noodles
• 250 g Broccoli
• 200 g Bell pepper
• 120 g Onion
• 3 clove Garlic
• 20 g Ginger
• 90 ml Soy sauce
• 45 g Honey
• 25 g Brown sugar
• 15 ml Vinegar
• 10 g Cornstarch
• 60 ml Water
• 10 ml Sesame oil
• 15 ml Vegetable oil
• 2 g Chili flakes(optional)
• 2 g Black pepper
• 6 g Salt
• 8 g Sesame seeds(optional)

Method

1. 1

   Prep and mix sauce: slice Chicken thigh into bite-size pieces. Cut Broccoli into small florets, slice Bell pepper, and thinly slice Onion. Finely chop Garlic and grate Ginger. In a bowl, whisk Soy sauce, Honey, Brown sugar, Vinegar, Cornstarch, and Water until smooth.

2. 2

   Cook Egg noodles in well-salted boiling water until just tender, then drain. Reserve 120ml noodle water for loosening the sauce if needed.

3. 3

   Sear the chicken: heat Vegetable oil in a large wok or skillet over high heat. Add Chicken thigh in a single layer and cook, stirring occasionally, until browned and cooked through.

4. 4

   Stir-fry the vegetables: add Onion, Broccoli, and Bell pepper to the pan. Cook until the vegetables are crisp-tender and the onion is lightly softened. Add Garlic, Ginger, Black pepper, and Chili flakes (optional) and cook just until fragrant.

5. 5

   Glaze with teriyaki: re-whisk the sauce (cornstarch settles), then pour into the pan. Simmer, tossing, until it thickens into a glossy glaze that coats the chicken and vegetables. Stir in Sesame oil.

6. 6

   Toss noodles and serve: add drained Egg noodles and toss until evenly coated. Loosen with a splash of reserved noodle water if needed. Taste and adjust with a little Salt only if necessary. Finish with Sesame seeds (optional).