Chicken Teriyaki Crispy Noodle Bowl
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Details
Cook Time: 20 mins
Servings: 2- Savor the delightful fusion of flavors in this Chicken Teriyaki Crispy Noodle Bowl that'll have you craving seconds. With tender chicken, crunchy noodles, and a mouthwatering teriyaki sauce, this dish is a weeknight winner!
Ingredients
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- 3 tablespoons light brown sugar
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
- 1 tablespoon oil, plus more for frying
- 4 ounces vermicelli rice noodles
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Salt, to taste
- Pepper, to taste
- 1½ cups snap peas, blanched
- 1 radish, thinly sliced
- 2 scallions, thinly sliced
- Chopped fresh cilantro, to taste
- 2 teaspoons sesame seeds
Instructions
- In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
- Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
- Pull the rice noodles apart into eight portions.
- Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
- Season the chicken with salt and pepper.
- Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
- Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
- Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
- Enjoy!
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