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Sweet Miso Glazed Chicken and Noodles

We love putting a spin on the classics. Here we have our Pad Thai Rice Noodles with tender chicken bites glazed with Teriyaki Sauce – an East-meets-West meal you’ll love.

Sweet Miso Glazed Chicken and Noodles
Recipe Serves 2
Minutes Prep 10
Minutes Cook 15
Total Minutes 25
Difficulty: easy


2 tsp. White Miso Paste

1 lb chicken breast, cubed

3 tbsp cornstarch

2 oz. Annie Chun’s Teriyaki sauce

2 Garlic Cloves, minced

2 Heads of Baby Bok Choy, cut into ¼” strips

5 oz. Annie Chun’s Pad Thai Rice Noodles

2 tbsp Roasted Peanuts, lightly crushed

½ lb Broccoli Florets, cut into bite-size pieces

1 tbsp Brown Sugar

½ oz. Mirin


Cook noodles according to package instructions and set aside. Reserve ½ cup noodle cooking water.

Toss cubed chicken with cornstarch, salt and pepper until evenly coated. Heat a large frying pan with 2 tbsp high-heat oil and place chicken, in batches, to sear until crisp (4-6 minutes per side). Drain excess oil and add sweet chili sauce, soy sauce, and a pinch of salt. Stir until chicken is coated and saucy.

In another pan with oil and add broccoli, cooking until nearly tender (5-7 minutes). Then, add the garlic, bok choy, mirin, noodles and teriyaki sauce, and stir until the sauce is slightly thickened and noodles are coated. Remove from heat.

In a small pan, combine brown sugar, miso, and reserved noodle cooking water. Bring to a boil and stir frequently until a glaze consistency is reached. Toss crispy chicken into the glaze and serve over the noodles.

  • Teriyaki
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