Teriyaki Cripsy Chicken Noodles
Try Teriyaki Crispy Chicken Noodles – crispy chicken, savory teriyaki glaze, and flavorful noodles in one bowl for an easy and delicious meal!
Ingredients
- 8 oz Wheat Dried Noodles
- 4 Chicken Thighs (deboned)
- 1 cup Beansprouts
- 4 cloves Garlic (minced)
- 3 Scallions (separated between white and green parts)
- 3 tbsp Cornstarch (to lightly coat the chicken)
- 1/2 Teriyaki Sauce (for glazing chicken)
- 2 tbsp Oyster Sauce
- 2 tbsp Soy sauce
- 1 tsp Brown Sugar
Instructions
- Debone the chicken thighs and season them lightly with salt and pepper.Lightly coat the deboned chicken thighs with 2 tablespoons of cornstarch.
- Slice the scallions, separating the white and green parts.Mince the garlic cloves.Rinse and prepare 1 cup of beansprouts.
- Cook 8 oz of dried noodles according to package instructions. Set aside.
- Heat a pan over medium-high heat.Pan-fry the deboned chicken thighs for approximately 4 minutes on each sides, ensuring they are crispy and golden brown.Set aside the cooked chicken.
- In the same pan, pour 1/2 cup of teriyaki sauce and let it simmer for about 1 minute.Glaze the chicken in the teriyaki sauce, ensuring each piece is coated.Remove the glazed chicken from the pan and cut it in pieces.
- In a separate pan, sauté the white parts of the scallions and minced garlic until fragrant.Add 2 tablespoons of oyster sauce and 2 tablespoons of soy sauce to the sautéed aromatics, creating the base for the noodles.
- Toss in the cooked noodles, ensuring they are well-coated with the sauce.Adjust the taste, adding 1 teaspoon of brown sugar if the noodles are too salty.Mix in the green parts of the scallions and beansprouts, allowing them to cook slightly but remain crisp.
- Place a portion of the saucy noodles on a plate.Top with the teriyaki crispy chicken thighs.Enjoy!