This recipe utilizes homemade teriyaki sauce! Once you see how easy to make and delicious it is, you will never use the pre-made stuff again!
INGREDIENTS
(1) 1 lb boneless, skinless chicken thighs
(2) 1/3 cup soy sauce
(3) 1/4 cup packed brown sugar
(4) 2 tablespoons honey
(5) 1 teaspoon minced ginger
(6) 1 teaspoon minced garlic
(7) 1 tablespoon cornstarch
(8) 1 1/4 cups water, divided
(9) *15oz yaki-soba noodles
(10) 1/2 white onion
(11) White sesame seeds
(12) Sliced scallions
DIRECTIONS
1. The morning of, trim the fat off of the chicken thighs, dice into 1 inch pieces, and add to a tupperware.
2. In a sauce pan, whisk together ingredients 2-6 with 1 cup of the water. In a separate small bowl, whisk together the cornstarch and 1/4 cup of water to create a cornstarch slurry. Add the cornstarch slurry to the teriyaki sauce, and simmer until slightly thickened, about 10-15 minutes.
3. Reserve about 3/4 cup of the teriyaki sauce in a small tupperware, and add the rest to the tupperware with the chicken. Refrigerate until that night.
4. That night, rinse the yaki-soba in a colander under hot water until the noodles loosen. Set aside. Thinly slice the onion into half-moons.
5. Add the chicken with its teriyaki marinade to a large skillet over medium-high heat. Saute until the chicken is cooked and the sauce thickens and clings to the chicken entirely. Remove the chicken to a bowl.
6. Add the onions to the same skillet with a small amount of olive oil. Saute until softened, then add the yaki-soba with the 3/4 cup reserved teriyaki sauce. Toss with tongs and cook for several minutes.
7. To plate, add the yaki-soba to a bowl and top with the teriyaki chicken. Sprinkle with sesame seeds and sliced scallions.
*Yaki-soba can be found in most grocery stores in the refrigerated part of the produce section.