Description
This Chicken Teriyaki Noodles recipe features tender, marinated chicken thighs stir-fried with crisp vegetables and udon noodles, all coated in a homemade, silky teriyaki sauce. Ready in just 30 minutes, this dish combines savory, sweet, and umami flavors for a satisfying and easy-to-make meal perfect for busy weeknights.
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
- 1/4 cup prepared teriyaki sauce (from above)
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 (for garnish)
- Sesame seeds, for garnish
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, minced garlic, and grated fresh ginger. Bring this mixture to a gentle simmer over medium heat.
- Thicken the Sauce: While whisking constantly, add the cornstarch slurry to the simmering sauce. Continue to simmer and stir frequently for about 2-3 minutes until the sauce thickens nicely. 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 refrigerate to marinate for at least 15 minutes, or longer for deeper flavor.
- Cook the Chicken: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken pieces and stir-fry until they turn golden brown and are cooked through, about 5 minutes. Remove chicken from the pan and set aside.
- Stir-fry the Vegetables: In the same pan, add the sliced onion and julienned carrots. Stir-fry for 2-3 minutes until they begin to soften. Add broccoli florets, sliced cabbage, minced garlic, and grated ginger, then continue to stir-fry for another 2-3 minutes until vegetables are crisp-tender.
- Cook the Noodles: Prepare the udon noodles according to the package instructions 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 and the remaining teriyaki sauce. Toss everything together and stir-fry for 1-2 minutes to ensure noodles and chicken are evenly coated and heated through.
- Garnish and Serve: Plate the chicken teriyaki noodles. Garnish with sliced green onions and a generous sprinkle of sesame seeds. Serve hot and enjoy!
Notes
- Marinating the chicken longer than 15 minutes, up to a few hours, will deepen the flavor.
- Use fresh ginger for the best aromatic flavor; ground ginger can affect the taste.
- Udon noodles can be substituted with other thick wheat noodles or even spaghetti in a pinch.
- For a gluten-free version, use tamari instead of soy sauce and gluten-free noodles.
- Feel free to add or substitute vegetables such as bell peppers, snap peas, or mushrooms based on preference.
- Adjust sweetness by modifying the brown sugar and honey quantities according to your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
