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Chicken Teriyaki Noodles Recipe

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★★★★★

4.5 from 79 reviews

This Chicken Teriyaki Noodles recipe features tender bite-sized chicken thighs marinated in a homemade teriyaki sauce, stir-fried with fresh vegetables and udon noodles. The dish combines savory, sweet, and umami flavors in a quick and easy wok-cooked meal that’s perfect for weeknights or casual dinners.

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
  • 1/4 cup teriyaki sauce (from above, reserved)
  • 1 tablespoon vegetable oil

Vegetables & 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

Garnish

  • 2 green onions, sliced
  • Sesame seeds, for garnish

Instructions

  1. Make the Sauce: In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, 2 cloves minced garlic, and 1 teaspoon grated fresh ginger. Bring the mixture to a simmer over medium heat.
  2. Thicken the Sauce: Whisk in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) while stirring constantly. Continue to simmer and stir frequently until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
  3. Marinate the Chicken: Season the chicken thigh 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 for at least 15 minutes to marinate.
  4. Cook the Chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5 minutes. Transfer the cooked chicken to a plate.
  5. Cook the Vegetables: In the same pan, add sliced onion and julienned carrots. Stir-fry for 2-3 minutes until they just begin to soften. Add broccoli florets, sliced cabbage, 3 cloves minced garlic, and 1 tablespoon grated fresh ginger. Continue stir-frying for another 2-3 minutes until vegetables are crisp-tender.
  6. Prepare the Noodles: Cook the udon noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking and set aside.
  7. Combine and Stir-Fry: Add the cooked chicken, noodles, and the remaining teriyaki sauce to the wok with the vegetables. Toss everything together and stir-fry for 1-2 minutes until heated through and well combined.
  8. Serve: Plate the teriyaki chicken noodles and garnish with sliced green onions and a sprinkle of sesame seeds. Enjoy warm.

Notes

  • Use fresh or frozen udon noodles depending on availability – fresh noodles provide a chewier texture.
  • Adjust sweetness of the teriyaki sauce by varying the amount of brown sugar and honey according to taste preference.
  • Chicken thighs keep the dish juicy and flavorful; substitute with chicken breast if preferred but reduce cooking time to prevent dryness.
  • Vegetables can be swapped or added according to seasonality or preference, such as bell peppers or snap peas.
  • Ensure the cornstarch slurry is mixed well and added gradually to avoid lumps in the sauce.
  • For a gluten-free version, use tamari or gluten-free soy sauce in the recipe.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop or microwave.

Keywords: Chicken Teriyaki, Udon Noodles, Stir-Fry, Asian Chicken Recipes, Teriyaki Sauce, Quick Dinner, Japanese Noodles

Find it online: https://kochenmitviktoria.com/chicken-teriyaki-noodles-recipe/