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:
- during a giant pot of boiling water, add Yaki-Soba till untangled, concerning 1-2 minutes; drain well.
- during a tiny bowl, whisk along cornflour and 1/4 cup water; put aside.
- during a tiny pan over medium heat, add condiment, refined sugar, garlic, ginger, honey and one cup water; wake up a simmer. Stir in cornflour mixture till thickened enough to coat the rear of a spoon, concerning two minutes; let cool to temperature. Reserve 1/4 cup and put aside.
- during a gallon size Ziploc bag or giant bowl, mix condiment mixture and chicken; infuse for a minimum of half-hour to long, turning the bag sometimes. Drain the chicken from the marinade.
- Heat vegetable oil during a giant frypan over medium heat. Add chicken and cook till golden brown and cooked through, concerning 3-4 minutes; put aside.
- Stir in Yaki-Soba and 1/4 cup reserved condiment mixture till well combined, concerning two minutes.
- Serve at once, fancy with benne seeds and onion, if desired.
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