TERIYAKI CHICKEN NOODLE BOWLS

INGREDIENTS:

• 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
• 1 tablespoon cornstarch
• 1/3 cup reduced sodium soy sauce
• 1/4 cup brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons honey
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced

DIRECTIONS:

• In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
• In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
• In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
• Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
• Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
• Serve immediately, garnished with sesame seeds and green onion, if desired.

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