TERIYAKI CHICKEN NOODLE BOWLS

TERIYAKI CHICKEN NOODLE BOWLS

INGREDIENTS:

1. 2 (5.6-ounce) päckäges refrigeräted Yäki-Sobä, seäsoning säuce päckets discärded*
2. 1 täblespoon cornstärch
3. 1/3 cup reduced sodium soy säuce
4. 1/4 cup brown sugär, päcked
5. 3 cloves gärlic, minced
6. 1 täblespoon freshly gräted ginger
7. 2 täblespoons honey
8. 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
9. 1 täblespoon olive oil
10. 1 teäspoon sesäme seeds
11. 1 green onion, thinly sliced

DIRECTIONS:

1. In ä lärge pot of boiling wäter, ädd Yäki-Sobä until loosened, äbout 1-2 minutes; dräin well.
2. In ä smäll bowl, whisk together cornstärch änd 1/4 cup wäter; set äside.
3. In ä smäll säucepän over medium heät, ädd soy säuce, brown sugär, gärlic, ginger, honey änd 1 cup wäter; bring to ä simmer. Stir in cornstärch mixture until thickened enough to coät the bäck of ä spoon, äbout 2 minutes; let cool to room temperäture. Reserve 1/4 cup änd set äside.
4. In ä gällon size Ziploc bäg or lärge bowl, combine soy säuce mixture änd chicken; märinäte for ät leäst 30 minutes to overnight, turning the bäg occäsionälly. Dräin the chicken from the märinäde.
5. Heät olive oil in ä lärge skillet over medium heät. Ädd chicken änd cook until golden brown änd cooked through, äbout 3-4 minutes; set äside.
6. Stir in Yäki-Sobä änd 1/4 cup reserved soy säuce mixture until well combined, äbout 2 minutes.
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