Teriyaki Chicken Noodles

• Chicken thigh(600 g)
• Egg noodles(320 g)
• Broccoli(250 g)
• Bell pepper(1½)
• Onion(1)
• Garlic(3 cloves)
• Ginger(20 g)
• Soy sauce(90 ml)
• Honey(2¼ tbsp)
• Brown sugar(25 g)
• Vinegar(1 tbsp)
• Cornflour(1¼ tbsp)
• Sesame oil(½ tbsp)
• Rapeseed Oil(1 tbsp)
• Chili flakes(1¼ tsp)optional
• Black pepper(¾ tsp)
• Salt(1 tsp)
• Sesame seeds(8 g)optional

Method

1. 1

   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}.

   ~12 min

2. 2

   Whisk {Soy sauce}, {Honey}, {Brown sugar}, {Vinegar}, {Cornstarch}, {Water}, {Sesame oil}, {Black pepper}, and {Chili flakes} (if using) until smooth.

   ~2 min

3. 3

   Bring a pot of water to a boil and cook {Egg noodles} until just tender, 4–5 minutes. Drain well.

   ~6 min

4. 4

   Heat {Vegetable oil} in a large pan over medium-high heat. Add {Chicken thigh} and season with {Salt}. Cook, stirring occasionally, until browned and cooked through, 6–8 minutes.

   ~8 min

5. 5

   Add {Onion}, {Broccoli}, and {Bell pepper}. Cook until the vegetables are crisp-tender, 3–4 minutes. Stir in {Garlic} and {Ginger} for 30 seconds.

   ~4 min

6. 6

   Pour in the sauce mixture and cook, tossing constantly, until glossy and thick enough to coat the chicken and vegetables, 1–2 minutes. Add the drained {Egg noodles} and toss until every strand is coated. Finish with {Sesame seeds}.

   ~4 min