Description
A delicious and flavorful Chicken Teriyaki Noodles recipe that combines tender marinated chicken, fresh vegetables, and chewy udon noodles tossed together in a savory homemade teriyaki sauce. Ready in just 30 minutes, this stir-fried dish brings a perfect balance of sweet, salty, and umami flavors for a satisfying meal.
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
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
- 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 whisking constantly, stir in the cornstarch slurry. Continue to simmer and stir 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 penetrate.
- 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 fully cooked, about 5 minutes. Transfer the chicken to a plate 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 start to soften. Add broccoli florets, sliced cabbage, minced garlic, and grated ginger. Continue stir-frying for another 2-3 minutes until vegetables are crisp-tender.
- Cook the Noodles: Prepare udon noodles according to package directions 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, then add the cooked noodles and the remaining teriyaki sauce. Toss everything together and stir-fry for 1-2 minutes to evenly coat and heat through.
- Garnish and Serve: Plate the chicken teriyaki noodles and garnish with sliced green onions and a generous sprinkle of sesame seeds. Serve hot and enjoy!
Notes
- Marinating the chicken longer than 15 minutes enhances the flavor intensity.
- Fresh or frozen udon noodles both work well; adjust cooking time accordingly.
- Use a large enough pan or wok to allow even stir-frying without overcrowding.
- For a gluten-free option, substitute soy sauce with tamari sauce.
- Customize vegetables based on preference or seasonal availability.
