Name: Chicken Teriyaki Noodles Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 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); 1 pound boneless skinless chicken thighs, cut into bite-sized pieces; Salt and pepper, to taste; 1/4 cup teriyaki sauce (from above, reserved); 1 tablespoon vegetable oil; 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

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Introduction

Chicken Teriyaki Noodles are a flavorful and satisfying dish that combines tender chicken, fresh vegetables, and chewy udon noodles in a rich homemade sauce. Perfect for a quick weeknight dinner, this recipe brings a taste of Japan right to your kitchen.

A close-up of a white plate filled with glossy stir-fried noodles in a dark brown sauce, mixed with bright green broccoli florets, thin orange carrot sticks, and shiny, well-cooked pieces of chicken coated in the same sauce. The dish is sprinkled with small white sesame seeds on top. In the background, there is a white bowl with a reddish-brown dipping sauce and wooden chopsticks resting nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
salt and pepper
1 tablespoon vegetable oil
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

Step 1: Make the sauce by whisking together soy sauce, water, mirin, brown sugar, honey, 2 cloves garlic, and 1 teaspoon grated ginger in a small saucepan. Bring to a simmer over medium heat.
Step 2: Add the cornstarch slurry while whisking constantly. Continue to simmer and stir frequently until the sauce thickens, about 2 to 3 minutes. Remove from heat and set aside.
Step 3: Season the chicken pieces with salt and pepper. Pour 1/4 cup of the teriyaki sauce over the chicken and toss to coat. Cover and marinate in the fridge for at least 15 minutes.
Step 4: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5 minutes. Transfer to a plate.
Step 5: In the same pan, add sliced onion and julienned carrots. Stir-fry for 2 to 3 minutes until starting to soften. Add broccoli florets, sliced cabbage, minced garlic, and grated ginger. Stir-fry for another 2 to 3 minutes until vegetables are crisp-tender.
Step 6: Cook udon noodles according to package instructions until al dente. Drain and rinse under cold water.
Step 7: Add cooked chicken, noodles, and the remaining teriyaki sauce to the pan with the vegetables. Toss and stir-fry for 1 to 2 minutes until everything is well combined and heated through.
Step 8: Serve garnished with sliced green onions and a sprinkle of sesame seeds. Enjoy your chicken teriyaki noodles!

Tips & Variations

For a spicier kick, add a teaspoon of sriracha or chili flakes to the sauce.
Substitute chicken thighs with chicken breasts or tofu for a lighter or vegetarian version.
Use rice noodles or spaghetti if udon noodles are not available.
Marinate the chicken longer, up to 2 hours, for more intense flavor.
Add mushrooms or snap peas for extra vegetables and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or soy sauce if the noodles seem dry.

How to Serve

A black pan filled with stir-fried noodles forms the base layer, coated in a shiny dark brown sauce. Mixed in are chunky golden-brown pieces of chicken scattered evenly throughout. Bright green broccoli florets and light green onion chunks are placed around the dish, adding color contrast. Thin orange carrot strips and white onion pieces are also mixed in, giving texture variety. The dish is sprinkled with black and white sesame seeds on top. A pair of wooden chopsticks are held by a woman’s hand on the right side, resting on the pan’s edge. The pan sits on a white marbled surface with a few scattered sesame seeds around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though thighs stay juicier and more flavorful. Be careful not to overcook breast meat.

How can I make this dish gluten-free?

Use tamari or a gluten-free soy sauce and make sure the udon noodles are replaced with a gluten-free noodle option like rice noodles.