For Chicken:
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
⅔ cup Kikkoman® Teriyaki Marinade & Sauce
¼ cup Kikkoman® Teriyaki Takumi, Original
2 Tbsp canola oil
2 cloves garlic, crushed

For Noodles:
¼ cup Kikkoman® Soy Sauce
3 Tbsp Kikkoman® Sesame Oil
2 Tbsp agave or honey
2 Tbsp toasted sesame seeds
1 Tbsp canola oil
1 Tbsp Kikkoman® Rice Vinegar
2-3 chopped green onions, green and white parts
1 package udon noodles


In a large ziploc bag add chicken, Kikkoman® Teriyaki Marinade & Sauce and garlic. Seal and let marinate in fridge for 20-30 minutes. In a large bowl mix together Kikkoman® Soy Sauce, canola oil, Kikkoman® Sesame Oil, Kikkoman® Rice Vinegar, and agave. Set aside. In a large pot of boiling water, cook udon noodles according to package directions. Let cool slightly and then add to the bowl with sauce. Add green onions and sesame seeds, toss together. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 5-6 minutes. Before taking it off the heat add the Kikkoman® Teriyaki Takumi Original Sauce, let cook for 1 minute longer and remove from heat.

Serve noodles topped with the chicken and garnished with more sesame seeds and green onion, if desired.

Influencer Author: Maia McDonald Smith


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