Description
This Chicken Teriyaki Noodles recipe features tender chicken thighs marinated in a homemade teriyaki sauce, stir-fried with fresh vegetables and udon noodles. Quick and easy to prepare in just 30 minutes, this flavorful dish combines savory, sweet, and umami flavors with crunchy veggies for a satisfying Asian-inspired meal perfect for 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
Noodles and Vegetables
- 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 soy sauce, water, mirin, brown sugar, honey, minced garlic, and grated fresh ginger. Bring the mixture to a simmer over medium heat to meld the flavors.
- Thicken the Sauce: While continuously whisking, add the cornstarch slurry. Continue simmering and stirring 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 refrigerate for at least 15 minutes to allow flavors to infuse.
- Cook the Chicken: Heat 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, approximately 5 minutes. Remove chicken from pan and set aside.
- Stir-fry the Vegetables: Using the same pan, add 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; stir-fry for an additional 2-3 minutes until vegetables are crisp-tender.
- Cook the Noodles: Prepare 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 cooked chicken to the pan with the vegetables. Add the cooked noodles and remaining teriyaki sauce. Toss everything together and stir-fry for 1-2 minutes, ensuring all ingredients are heated through and evenly coated.
- Garnish and Serve: Plate the chicken teriyaki noodles and top with sliced green onions and a generous sprinkle of sesame seeds. Serve hot and enjoy!
Notes
- For a richer flavor, marinate the chicken overnight if possible.
- Swap udon noodles with rice noodles or soba for variation.
- Add red pepper flakes or sriracha for a spicy kick.
- Use skinless chicken breasts as a leaner alternative, adjusting cooking time accordingly.
- Fresh vegetables can be substituted with frozen mixed stir-fry vegetables if fresh not available.
