TERIYAKI CHICKEN NOODLE BOWLS

INGREDIENTS:

• 2 (5.6-ounce) pÃckÃges refrigerÃted YÃki-SobÃ, seÃsoning sÃuce pÃckets discÃrded*
• 1 tÃblespoon cornstÃrch
• 1/3 cup reduced sodium soy sÃuce
• 1/4 cup brown sugÃr, pÃcked
• 3 cloves gÃrlic, minced
• 1 tÃblespoon freshly grÃted ginger
• 2 tÃblespoons honey
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 tÃblespoon olive oil
• 1 teÃspoon sesÃme seeds
• 1 green onion, thinly sliced

DIRECTIONS:

1. In à lÃrge pot of boiling wÃter, Ãdd YÃki-Sobà until loosened, Ãbout 1-2 minutes; drÃin well.
2. In à smÃll bowl, whisk together cornstÃrch Ãnd 1/4 cup wÃter; set Ãside.
3. In à smÃll sÃucepÃn over medium heÃt, Ãdd soy sÃuce, brown sugÃr, gÃrlic, ginger, honey Ãnd 1 cup wÃter; bring to à simmer. Stir in cornstÃrch mixture until thickened enough to coÃt the bÃck of à spoon, Ãbout 2 minutes; let cool to room temperÃture. Reserve 1/4 cup Ãnd set Ãside.
4. In à gÃllon size Ziploc bÃg or lÃrge bowl, combine soy sÃuce mixture Ãnd chicken; mÃrinÃte for Ãt leÃst 30 minutes to overnight, turning the bÃg occÃsionÃlly. DrÃin the chicken from the mÃrinÃde.
5. HeÃt olive oil in à lÃrge skillet over medium heÃt. Ãdd chicken Ãnd cook until golden brown Ãnd cooked through, Ãbout 3-4 minutes; set Ãside.
6. Stir in YÃki-Sobà Ãnd 1/4 cup reserved soy sÃuce mixture until well combined, Ãbout 2 minutes.
7. Serve immediÃtely, gÃrnished with sesÃme seeds Ãnd green onion, if desired.

Source : damndelicious.net

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