Description
This Chicken Teriyaki Noodles recipe is a delicious and quick stir-fry dish featuring tender chicken thighs marinated in a flavorful homemade teriyaki sauce, combined with fresh vegetables and udon noodles. Perfect for a weeknight dinner, this dish balances sweet and savory flavors with a satisfying variety of textures.
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
- 1/4 cup prepared teriyaki sauce (from above) for marinating
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 the soy sauce, water, mirin, brown sugar, honey, minced garlic, and fresh ginger. Bring the mixture to a simmer over medium heat to combine 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. 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 let marinate for at least 15 minutes in the refrigerator, or longer for enhanced 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.
- Stir-fry the Vegetables: In the same pan, add the onion and carrots. Stir-fry for 2-3 minutes until they start to soften. Next, add the 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 the udon noodles according to the package directions until just al dente. Drain and rinse briefly under 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 to ensure even coating and to heat through.
- Garnish and Serve: Plate the chicken teriyaki noodles. Top with sliced green onions and a generous sprinkle of sesame seeds. Serve hot and enjoy!
Notes
- Marinating the chicken longer (up to a few hours) intensifies the teriyaki flavor.
- Fresh udon noodles are preferred but frozen or dried can be used according to package instructions.
- Vegetables can be substituted or added according to preference, such as bell peppers or snap peas.
- Use low-sodium soy sauce for a healthier version with reduced salt content.
- To make it gluten-free, use gluten-free soy sauce or tamari.
