Suzuki Fumina
Suzuki Fumina
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Japanese Teriyaki Chicken with Rice and Noodles
Glazed Teriyaki Chicken Served Over Fluffy Rice and Stirred Udon Noodles
Ingredients:
1 lb (450g) boneless skinless chicken thighs
2 tablespoons vegetable oil
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons sake (or substitute with water + a pinch of sugar)
2 tablespoons brown sugar
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1 teaspoon cornstarch mixed with 1 tablespoon water
2 cups cooked jasmine or sushi rice
6 oz (170g) cooked udon noodles (or soba)
1 tablespoon sesame oil
1/2 cup sliced scallions
Toasted sesame seeds, for garnish
Steamed vegetables (optional, such as broccoli or carrots)
Directions:
In a small bowl, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the teriyaki sauce.
Heat vegetable oil in a large pan over medium heat. Add chicken thighs and cook for 4–5 minutes per side, until golden brown and cooked through. Remove and set aside.
In the same pan, pour in the teriyaki sauce. Bring to a simmer. Stir in cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
Slice the cooked chicken and return it to the pan, tossing to coat in the sauce.
Meanwhile, heat sesame oil in another skillet and stir-fry the cooked noodles with scallions for 2–3 minutes.
Serve teriyaki chicken over a bed of rice and noodles, garnished with sesame seeds and extra scallions. Add steamed vegetables on the side if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 525 kcal | Servings: 4 servings
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Just made this Japanese Teriyaki Chicken with Rice and Noodles and WOW – the glaze is sticky, sweet, and unforgettable! The perfect comfort meal.Japanese Teriyaki Chicken with Rice and Noodles Glazed Teriyaki Chicken Served Over Fluffy Rice and Stirred Udon Noodles Ingredients: 1 lb (450g) boneless skinless chicken thighs 2 tablespoons vegetable oil 1/4 cup soy sauce 2 tablespoons mirin 2 tablespoons sake (or substitute with water + a pinch of sugar) 2 tablespoons brown sugar 1 teaspoon fresh ginger, grated 1 clove garlic, minced 1 teaspoon cornstarch mixed with 1 tablespoon water 2 cups cooked jasmine or sushi rice 6 oz (170g) cooked udon noodles (or soba) 1 tablespoon sesame oil 1/2 cup sliced scallions Toasted sesame seeds, for garnish Steamed vegetables (optional, such as broccoli or carrots) Directions: In a small bowl, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic to make the teriyaki sauce. Heat vegetable oil in a large pan over medium heat. Add chicken thighs and cook for 4–5 minutes per side, until golden brown and cooked through. Remove and set aside. In the same pan, pour in the teriyaki sauce. Bring to a simmer. Stir in cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Slice the cooked chicken and return it to the pan, tossing to coat in the sauce. Meanwhile, heat sesame oil in another skillet and stir-fry the cooked noodles with scallions for 2–3 minutes. Serve teriyaki chicken over a bed of rice and noodles, garnished with sesame seeds and extra scallions. Add steamed vegetables on the side if desired. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 525 kcal | Servings: 4 servings #teriyakichicken #japanesefood #asianrecipes #noodlesandrice #weeknightdinners #easyteriyaki #ricebowl #homemadejapanesefood #udonrecipes #chickendishes #glazedsauces #savorymeals #simplejapanesefood #gingergarlic #sweetandsavory #teriyakisauce #easyhomemade #familydinnerideas #riceandnoodles #chickenentrees Just made this Japanese Teriyaki Chicken with Rice and Noodles and WOW – the glaze is sticky, sweet, and unforgettable! The perfect comfort meal.
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