Chicken Teriyaki Noodles

Chicken Teriyaki Noodles combine tender pieces of chicken, vibrant vegetables, and chewy noodles, all tossed in a sweet and savory teriyaki sauce. This dish offers a delightful blend of textures and flavors, making it a satisfying meal that’s both comforting and exciting.

Why You’ll Love This Recipe

• Quick and Convenient: Ready in under 30 minutes, it’s perfect for busy weeknights.
• Balanced Flavors: The homemade teriyaki sauce provides the ideal mix of sweet and savory notes.
• Customizable: Easily adaptable with your favorite vegetables or noodles.
• Meal Prep Friendly: Leftovers reheat well, making it great for lunches throughout the week.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• Salt and pepper to taste
• 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

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

For the 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)

Directions

1. Prepare the Teriyaki Sauce: In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, minced garlic, and grated ginger. Bring to a simmer over medium heat. Add the cornstarch slurry while whisking constantly. Continue to simmer, stirring frequently, until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
2. 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. Let marinate for at least 15 minutes.
3. Cook the Noodles: Prepare the udon noodles according to package instructions. Drain and set aside.
4. Stir-Fry the Chicken: Heat the 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 to a plate and set aside.
5. Sauté the Vegetables: In the same wok or skillet, add the sliced onion, julienned carrots, broccoli florets, and sliced cabbage. Stir-fry until the vegetables are crisp-tender, about 4-5 minutes. Add the minced garlic and grated ginger, and cook for an additional minute.
6. Combine Everything: Return the cooked chicken to the pan with the stir-fried vegetables. Add the cooked udon noodles and the remaining teriyaki sauce. Toss gently and stir-fry for another 1 to 2 minutes until everything is well combined and heated through.
7. Serve: Divide the chicken teriyaki noodles among serving plates. Garnish with sliced green onions and sesame seeds. Serve immediately.

Servings and Timing

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Protein Alternatives: Substitute chicken with beef, shrimp, or tofu for a different protein option.
• Vegetable Additions: Incorporate other vegetables like bell peppers, snap peas, or mushrooms to enhance the dish.
• Noodle Options: If udon noodles are unavailable, use linguine or spaghetti as alternatives.
• Spice It Up: Add a dash of red pepper flakes or a drizzle of sriracha for a spicy kick.

Storage/Reheating

• Refrigeration: Allow the noodles to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: Reheat the noodles in a skillet over medium heat, adding a splash of water or broth to prevent dryness. Stir occasionally until heated through. Alternatively, reheat in the microwave in 30-second intervals, stirring between intervals, until warm.
• Freezing: Freezing is not recommended, as the texture of the noodles and vegetables may become mushy upon thawing.

FAQs

Can I use store-bought teriyaki sauce instead of making it from scratch?

Yes, you can use store-bought teriyaki sauce to save time. However, making the sauce from scratch allows you to control the sweetness and flavor profile to your preference.

What type of noodles can I use if I can’t find udon noodles?

If udon noodles are unavailable, you can substitute them with linguine, spaghetti, or even rice noodles. The texture will differ slightly, but they will still absorb the sauce well.

Chicken Teriyaki Noodles

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-fry
• Cuisine: Asian Fusion

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Description

Indulge in the perfect blend of sweet, savory, and hearty flavors with Chicken Teriyaki Noodles. This quick and easy dish combines tender chicken, vibrant veggies, and chewy noodles tossed in a homemade teriyaki sauce. Ready in just 30 minutes, it’s the ultimate weeknight meal!

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Ingredients

For the Noodles:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• Salt and pepper, to taste
• 1 tbsp vegetable oil
• 12 oz fresh or frozen udon noodles (or substitute with linguine or spaghetti)
• 1 onion, sliced
• 2 carrots, julienned
• 2 cups broccoli florets
• 1 cup sliced cabbage
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

For the Teriyaki Sauce:

• 1/2 cup soy sauce
• 1/4 cup water
• 2 tbsp mirin (sweet rice wine)
• 1/4 cup brown sugar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

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Instructions

• Prepare the Teriyaki Sauce:
  In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, minced garlic, and grated ginger. Bring to a simmer over medium heat. Add the cornstarch slurry while whisking continuously. Cook for 2-3 minutes until thickened. Remove from heat and set aside.
• Marinate the Chicken:
  Season chicken with salt and pepper. Pour 1/4 cup of the prepared teriyaki sauce over the chicken and toss to coat. Let it marinate for at least 15 minutes.
• Cook the Noodles:
  Prepare udon noodles according to package instructions. Drain and set aside.
• Stir-Fry the Chicken:
  Heat vegetable oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir-fry until browned and cooked through, about 5 minutes. Transfer to a plate and set aside.
• Sauté the Vegetables:
  In the same wok, stir-fry onion, carrots, broccoli, and cabbage for 4-5 minutes until crisp-tender. Add garlic and ginger, cooking for an additional minute.
• Combine Everything:
  Return cooked chicken to the wok. Add the cooked noodles and remaining teriyaki sauce. Toss gently and stir-fry for 1-2 minutes until combined and heated through.
• Serve:
  Divide noodles among plates. Garnish with green onions and sesame seeds. Serve immediately.

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Notes

• Make-Ahead Tip: Marinate the chicken and prepare the sauce ahead of time for an even quicker meal.
• Customizations: Add snap peas, mushrooms, or bell peppers to the stir-fry for extra variety.
• Spicy Option: Add a dash of red pepper flakes or sriracha to the sauce for a kick.