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
Scale
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.
