Chicken Teriyaki with Garlic Parmesan Noodles

Directions

1. Season chicken cutlets with salt and pepper.
2. Add cooking oil to a large pan over medium heat and add cutlets to the pan. Cook on each side for 2-3 minutes or until almost cooked through.
3. Reduce heat to low and add ½ cup Takumi to the pan with the chicken and toss cutlets in the sauce to coat and let simmer for a few more minutes until the chicken reaches an internal temperature of at least 165°F.
4. Meanwhile, heat a saucepan over medium heat, then add the butter and stir until melted.
5. Add in the minced garlic and let it cook until fragrant, about 2-3 minutes.
6. Then add in the remaining ¼ cup Takumi, Parmesan and heavy cream.
7. Stir until combined and a creamy sauce has formed.
8. Add cooked udon noodles to the pot with the sauce and toss to combine.
9. Serve chicken teriyaki over noodles, and garnish with green onions, if desired.

Recipe created in partnership with Kalena in the Kitchen at @kalenainthekitchen