Teriyaki Chicken and Noodles are easy to make and healthier than take out! Remember those 15 Minute Yakisoba Noodles a couple months back? I have been a serious noodle kick ever since and these hit the spot. What is it about noodles? Why are they so addicting?

I found this recipe from Damn Delicious and tweaked it just a smidge. The homemade teriyaki sauce is really simple and pretty dang good. Just salty and garlicky enough with a teeny bite of ginger.

Once the Teriyaki Chicken and Noodles are ready, there are lots of ways to garnish. I set up a little bar walk through with sesame seeds, green onion, more yakisoba sauce, spicy chili sauce and soy sauce so everyone can do their own thing. A spicy sauce is really great on Asian noodles. If you follow my blog, you know how much I love spice! Feel free to also add in vegetables as you cook the chicken. Julienne some carrots or zucchini, chop some cabbage, or whatever else you wish.

Teriyaki Chicken and Noodles

1 package lo-mien noodles (can swap for any sort of noodle)
1 tablespoon cornstarch
1/3 cup reduced sodium soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons honey
.5 pounds chicken breast, thin cut
1 tablespoon olive oil
Sesame seeds to garnish
Green onion to garnish

Gather ingredients, small mixing bowl, whisk, wok (or large sauce pan and pot), Ziploc bag, knife, cutting board, measuring cups.
In the wok (can also use saucepan), add 1/3 cup soy sauce, 1/4 cup brown sugar, minced garlic, grated ginger, honey and 1 cup water; bring to a simmer.
In a small bowl, whisk together 1/4 cup water and 1 tablespoon cornstarch. Add to saucepan and cook for a few minutes, or until thickened.
Place 1/2 cup of the teriyaki mixture to the side and pour the remaining into a large Ziploc bag.
Finely slice your chicken breast. Try and cut as thin as possible, it will be faster to cook and more practical while eating. Add chicken slices to Ziploc and seal. Place in fridge for minimum of 30 minutes to marinate.
Slice the green onion.
I use the same wok for this dish and just rinse out between steps, you can use separate pans however. Now, rinse the wok or grab a pot to cook the lo-mien according to package directions and drain.
Rinse the wok, then place on stovetop on a medium to high heat.
Add the chicken slices and cook for 5 minutes mixing often. If your chicken slices are large, you may need to cook longer.
Turn off heat, add the lo-mien noodles and the 1/2 cup of teriyaki sauce that was set aside earlier. Mix for one minute.
Garnish with sesame seeds and green onion.
Serve.

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