Teriyaki Chicken Noodle Bowls by Kimberlys Journey

Ingredients

• 350g diced chicken thighs
• 2 tbsp cornflour (for chicken)
• 1 tsp garlic granules
• 1 tsp paprika
• Low-cal cooking spray
• 2 tbsp teriyaki sauce
• 3 tbsp soy sauce
• 2 garlic cloves, crushed
• Pinch of chili flakes
• 1 tsp cornflour mixed with 2 tbsp water (for sauce)
• 2 nests dry medium egg noodles
• 1 onion, sliced
• 2 green onion, whites and greens separated
• 2 tbsp dark soy sauce (for noodles)
• 1 tbsp sesame oil
• Sesame seeds, to serve

Instructions

1. Mix together the teriyaki sauce, soy sauce, crushed garlic, chilli flakes, and cornflour-water mixture in a bowl. Set aside.
2. Pat the diced chicken thighs dry with kitchen roll to remove excess moisture. Toss in cornflour, garlic granules, and paprika until evenly coated.
3. Add 2 spoonfuls of the sauce mixture to the chicken and stir to coat.
4. Heat a frying pan over high heat and spray generously with low-cal cooking spray. Add the chicken in a single layer without overcrowding — cook in batches if needed.
5. Leave the chicken undisturbed for 2–3 minutes per side until golden and crispy, then flip and repeat.
6. Meanwhile, boil the egg noodle nests in salted water for about 4–5 minutes until tender, then drain.
7. Once the chicken is almost cooked through, reduce the heat and pour in the remaining sauce. Simmer for 2–3 minutes, stirring occasionally, until the sauce thickens and turns sticky. Remove from heat.
8. In a wok over medium-high heat, fry the sliced onion and spring onion whites with a little cooking spray for 2–3 minutes until softened.
9. Add the drained noodles, spring onion greens, dark soy sauce, and sesame oil to the wok. Toss everything together for 1–2 minutes until the noodles are evenly coated.
10. Divide the noodles between two bowls, top with the sticky teriyaki chicken, and finish with sesame seeds and sliced spring onion.