Quick Teriyaki Chicken Udon Bowl

In a small bowl, mix the store-bought teriyaki sauce with the sesame oil

Bring a large pot of water to a boil and cook the udon noodles following the package instructions until they're soft. Drain, rinse with cold water, and set aside

In a large skillet, heat 1 tbsp of olive oil over medium-high heat and saute the broccoli florets for 5-7 minutes, until browned and tender. Transfer to a plate and cover to keep warm

In the same skillet, add the remaining 1 tbsp of olive oil and cook the chicken pieces until cooked through and browned

Reduce the heat to medium, stir in the broccoli and teriyaki sauce mixture, ensuring the chicken and broccoli are thoroughly coated with the sauce

Add the cooked udon noodles to the skillet, gently stirring until the noodles are evenly coated with the sauce and heated through