Asian Teriyaki Bowl

Heat up a large pan or a wok.

Add Pinty's Teriyaki chicken thighs with the sauce.

Cook until the sauce reduces and turns glossy, lightly sticky → the chicken is naturally caramelized.

Remove and slice as needed.

Cook noodles according to package instructions.

Drain and keep aside.

In the same wok, heat a drizzle of oil.

Stir-fry the onion, carrot, and bell pepper for 2–3 minutes.

Add broccoli or bok choy, garlic, and ginger, and cook 1-2 more minutes, keeping the vegetables crisp.

Add the cooked noodles to the vegetables.

Return the caramelized chicken with its reduced sauce.

Toss for 1 minute to coat everything well.

Top with crispy shallots, green onions, and sesame seeds.

Add chili oil or a squeeze of lime if desired.