Teriyaki Chicken Noodle Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, diced
• 8 oz udon noodles
• 2 cups broccoli florets
• 1 cup shredded carrots
• 8 oz sliced mushrooms
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp sesame oil
• 3 green onions, sliced

Instructions

1. 1

   Cook the udon noodles according to package instructions. Drain and set aside.

2. 2

   In a large skillet or wok, heat 1 tbsp of sesame oil over medium-high heat. Add the diced chicken and cook for 5-7 minutes, until browned and cooked through.