Teriyaki Chicken Noodle Bowls


• 3 Tbsp. Cornstarch, Divided

• 1 Tbsp Water

• 1 Tbsp. Canola Oil

• 1 Pound Boneless, Skinless

Chicken, Cut Into Cubes

• Salt & Pepper to Taste

• 2 Green Onions, Finely


• 1 Tbsp. Sesame Seeds

• 12 Oz. Pasta, Cooked to

Package Directions


• 1/2 Cup Soy Sauce

• 1/3 Cup Water

• 1/4 Cup Cider Vinegar

• 1 Tbsp. Honey

• 2 clove Garlic, Finely minced

• 2 Tsp. Fresh Ginger, Finely Minced

• 1/2 Tsp. Black Pepper


Mix together 1 Tbls water with 1 Tbls cornstarch. Set aside. Toss cubes of chicken with remaining 2 Tbls cornstarch and season with salt and pepper. In a large skillet heat canola oil over medium-high heat. Add chicken, cook for 5-6 minutes browning on all sides. Meanwhile mix together all of the ingredients for the sauce. Pour sauce over chicken, simmer for 4-5 minutes until chicken is fully cooked. Mix in water and cornstarch mixture. Cook for 1-2

minutes until it starts to thicken. Add cooked noodles, tossing to coat evenly. Top with green onions and sesame seeds to serve.