If you’re craving a comforting yet vibrant dish that’s packed with flavor and comes together in just about 30 minutes, this Chicken Teriyaki Noodles Recipe is exactly what you need. Tender chicken thighs coated in a luscious, sticky teriyaki glaze mingle perfectly with fresh, crisp veggies and chewy udon noodles for a meal that delights every bite. Whether you want a quick weeknight dinner or a crowd-pleaser for friends, this recipe brings the sweet-savory goodness of teriyaki to your table in a way that’s simple, satisfying, and utterly delicious.
Ingredients You’ll Need
Each ingredient in this Chicken Teriyaki Noodles Recipe plays a crucial role, building layers of taste, texture, and color that make the dish truly special. From the rich umami of soy sauce to the vibrant crunch of fresh vegetables, every element enhances the overall harmony.
- Soy sauce: Provides the salty, savory backbone essential to teriyaki flavor.
- Water: Balances the sauce concentration for a smooth consistency.
- Mirin (sweet rice wine): Adds a gentle sweetness and depth unique to teriyaki sauce.
- Brown sugar: Sweetens the sauce while contributing a hint of molasses complexity.
- Honey: Offers natural sweetness and a glossy finish to the sauce.
- Garlic (minced): Gives a punch of fragrant warmth both in the sauce and vegetables.
- Fresh ginger (grated): Brightens the dish with a zesty, slightly spicy note.
- Cornstarch slurry: Thickens the teriyaki sauce to a perfect glaze.
- Boneless skinless chicken thighs: Juicy and tender, ideal for absorbing the marinade and cooking quickly.
- Salt and pepper: Season the chicken for maximum flavor enhancement.
- Vegetable oil: For stir-frying the chicken and veggies evenly.
- Udon noodles: Thick, chewy noodles that hold sauce beautifully and add satisfying texture.
- Onion (sliced): Adds sweetness and softness after quick stir-frying.
- Carrots (julienned): Provide a colorful crunch and natural sweetness.
- Broccoli florets: Bring vibrant green color and crisp-tender bites.
- Sliced cabbage: Adds a subtle earthiness and crunchy texture.
- Additional garlic and ginger: Layer fresh fragrance into the vegetables.
- Green onions and sesame seeds: Garnish to add freshness and a nutty crunch at serving.
How to Make Chicken Teriyaki Noodles Recipe
Step 1: Prepare the Teriyaki Sauce
Start by whisking together soy sauce, water, mirin, brown sugar, honey, minced garlic, and grated fresh ginger in a small saucepan. Bring this mixture to a gentle simmer over medium heat to meld all those flavors together beautifully.
Step 2: Thicken the Sauce
To get that perfectly glossy and sticky teriyaki glaze, slowly whisk in the cornstarch slurry while keeping the sauce simmering. Stir constantly for about 2 to 3 minutes until the sauce thickens just right, then remove it from heat and set aside.
Step 3: Marinate the Chicken
Season your bite-sized chicken thigh pieces with salt and pepper, then pour 1/4 cup of the prepared sauce over them. Toss well so every piece is well-coated, cover, and let it marinate in the fridge for at least 15 minutes. If you have more time, letting it sit longer will only deepen the flavor.
Step 4: Cook the Chicken
Heat vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about five minutes. Once ready, transfer the chicken to a plate to rest for a moment.
Step 5: Stir-fry the Vegetables
Using the same pan to keep those flavorful bits, toss in the sliced onion and julienned carrots, cooking until they start to soften, roughly two to three minutes. Then add broccoli florets, sliced cabbage, the extra minced garlic, and grated ginger, stir-frying another two to three minutes until veggies are crisp-tender and vibrant.
Step 6: Cook the Noodles
While the veggies cook, prepare your udon noodles according to package instructions, aiming for just al dente texture. Drain and rinse under cold water briefly to stop cooking and prevent them from sticking together.
Step 7: Combine and Finish
Return the cooked chicken to the pan with the vegetables. Add the noodles and the remaining teriyaki sauce you set aside earlier. Toss everything together and stir-fry for 1 to 2 minutes so every bite is coated with flavorful sauce and warmed through evenly.
Step 8: Garnish and Serve
Plate your Chicken Teriyaki Noodles Recipe in generous portions, then top with sliced green onions and a sprinkling of sesame seeds to add freshness and a lovely nutty crunch that finishes the dish beautifully.
How to Serve Chicken Teriyaki Noodles Recipe
Garnishes
A scattering of sliced green onions and toasted sesame seeds adds not only an attractive touch but also a burst of crispness and flavor that complements the savory noodles perfectly. You could also add a few red chili flakes for a little heat if you’re feeling adventurous.
Side Dishes
Serve alongside a light cucumber salad or pickled vegetables to offer a cool contrast to the warm, saucy noodles. Steamed edamame or a simple miso soup would also pair wonderfully for a complete Japanese-inspired meal.
Creative Ways to Present
To elevate this Chicken Teriyaki Noodles Recipe for guests, try serving it in individual bowls topped with a soft-boiled egg or a drizzle of spicy mayo. You can even toss in some chopped peanuts for an extra crunchy surprise or wrap portions in lettuce cups for a fun finger food twist.
Make Ahead and Storage
Storing Leftovers
You can store leftover Chicken Teriyaki Noodles in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making it a fantastic next-day lunch option.
Freezing
While it’s best enjoyed fresh, you can freeze the dish without the noodles for up to two months by placing it in a freezer-safe container. Thaw overnight in the fridge and cook fresh noodles when ready to eat to maintain the perfect texture.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or soy sauce if needed to loosen the sauce. Avoid microwaving for long periods to keep the chicken tender and the noodles from becoming mushy.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts can be used as a leaner alternative, but they may cook faster and can dry out more easily, so watch the cooking time closely and consider marinating a bit longer to keep them juicy.
What type of noodles work best for this recipe?
Udon noodles are ideal due to their thick, chewy texture that holds up well against the rich sauce. However, you can substitute with ramen, soba, or even rice noodles depending on your preference or what you have on hand.
Is mirin necessary for the teriyaki sauce?
Mirin adds a distinct sweetness and depth that’s traditional in teriyaki, but if you don’t have it, you can substitute with a mix of sake and sugar or just increase the honey slightly for balance.
How spicy is this recipe?
This Chicken Teriyaki Noodles Recipe is naturally mild and focuses on sweet and savory flavors. If you want a kick, add chili flakes or fresh sliced chilies when cooking or as a garnish.
Can I make this dish vegetarian?
Definitely! Replace the chicken with firm tofu or tempeh and use vegetable broth or water in place of meat juices to keep the flavor rich. The teriyaki sauce and veggies will still shine beautifully.
Final Thoughts
This Chicken Teriyaki Noodles Recipe is here to become your go-to for a quick, flavorful, and comforting meal. Its blend of tender chicken, fresh vegetables, and that luscious homemade teriyaki sauce makes every bite memorable. I can’t wait for you to give it a try and enjoy the wonderful tastes and textures that make this dish a true favorite.
Print
Chicken Teriyaki Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
Description
This Chicken Teriyaki Noodles recipe offers a delicious, quick Asian-inspired meal packed with tender marinated chicken, fresh stir-fried vegetables, and chewy udon noodles all tossed in a savory homemade teriyaki sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight dinner that combines sweet, salty, and umami flavors with vibrant crunch.
Ingredients
Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons mirin (sweet rice wine)
- 1/4 cup brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Chicken
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
Vegetables and Noodles
- 12 ounces fresh or frozen udon noodles
- 1 onion, sliced
- 2 carrots, julienned
- 2 cups broccoli florets
- 1 cup sliced cabbage
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, whisk together the soy sauce, water, mirin, brown sugar, honey, minced garlic, and fresh ginger. Bring the mixture to a simmer over medium heat to develop the flavors.
- Thicken the Sauce: While whisking constantly, add the cornstarch slurry to the saucepan. Continue to simmer and stir frequently until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
- Marinate the Chicken: Season the chicken pieces with salt and pepper. Pour 1/4 cup of the prepared teriyaki sauce over the chicken and toss to coat evenly. Cover and let marinate for at least 15 minutes in the refrigerator to absorb flavors.
- Cook the Chicken: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
- Stir-fry the Vegetables: In the same pan, add sliced onion and julienned carrots. Stir-fry for 2-3 minutes until starting to soften. Add broccoli florets, sliced cabbage, minced garlic, and grated ginger. Continue stir-frying for another 2-3 minutes until the vegetables are crisp-tender.
- Cook the Noodles: Prepare the udon noodles according to package directions until just al dente. Drain and rinse briefly under cold water to prevent sticking.
- Combine and Finish: Return the cooked chicken to the pan with the vegetables. Add the cooked noodles along with the remaining teriyaki sauce. Toss everything together and stir-fry for 1-2 minutes, making sure the noodles and chicken are evenly coated and heated through.
- Garnish and Serve: Plate the chicken teriyaki noodles. Top with sliced green onions and a generous sprinkle of sesame seeds. Serve hot and enjoy your flavorful meal!
Notes
- For extra flavor, marinate the chicken for up to 1 hour if time allows.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier.
- Feel free to add other vegetables like bell peppers or snap peas for variation.
- If you don’t have mirin, a splash of rice vinegar and sugar can be used as a substitute.
- To make this gluten-free, use tamari or gluten-free soy sauce and ensure noodles are gluten-free.
