Description
A flavorful and quick Chicken Teriyaki Noodles recipe featuring tender stir-fried chicken, crisp vegetables, and chewy udon noodles tossed in a rich homemade teriyaki sauce. Perfect for a comforting weeknight dinner prepared in just 30 minutes.
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 and Marinade
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
Vegetables
- 1 onion, sliced
- 2 carrots, julienned
- 2 cups broccoli florets
- 1 cup sliced cabbage
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Noodles and Garnish
- 12 ounces fresh or frozen udon noodles
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, whisk together the soy sauce, water, mirin, brown sugar, honey, minced garlic, and fresh ginger. Bring the mixture to a gentle simmer over medium heat to blend the flavors.
- Thicken the Sauce: While whisking constantly, add the cornstarch slurry to the saucepan. Continue to simmer and stir frequently until the sauce thickens, about 2-3 minutes. Once thickened, 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 to marinate for at least 15 minutes to enhance the flavor.
- Cook the Chicken: Heat the 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, about 5 minutes. Transfer the cooked chicken to a plate to set aside.
- Stir-fry the Vegetables: Using the same pan, add sliced onion and carrots. Stir-fry for 2-3 minutes until they begin to soften. Add the broccoli florets, sliced cabbage, minced garlic, and grated ginger. Continue stir-frying for another 2-3 minutes until all vegetables are crisp-tender.
- Cook the Noodles: Prepare the udon noodles according to the package instructions until just al dente. Drain and rinse briefly with cold water to prevent sticking.
- Combine and Finish: Return the cooked chicken to the pan with the vegetables. Add the cooked noodles and the remaining teriyaki sauce. Toss everything together and stir-fry for 1-2 minutes, ensuring the noodles and chicken are evenly coated and thoroughly heated.
- Garnish and Serve: Plate the chicken teriyaki noodles. Top with sliced green onions and a generous sprinkle of sesame seeds. Serve hot and enjoy your meal!
Notes
- Marinate the chicken longer if possible, even up to a few hours, for deeper flavor.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
- Frozen udon noodles can be used directly; just adjust cooking time accordingly.
- Feel free to add or substitute vegetables such as snap peas or bell peppers according to preference.
- For a gluten-free version, use tamari or gluten-free soy sauce and ensure udon noodles are gluten-free or substitute with rice noodles.
