Description

This Chicken Teriyaki Noodles recipe offers a deliciously savory and slightly sweet homemade teriyaki sauce paired with tender stir-fried chicken thighs, crisp-tender vegetables, and chewy udon noodles. Quick to prepare and cook, it combines the richness of soy, ginger, and garlic flavors to create a comforting Asian-inspired meal perfect for weeknight dinners.

Ingredients

Scale

Sauce Ingredients

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 & 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

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Instructions

Prepare Teriyaki Sauce: In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, minced garlic, and grated fresh ginger. Bring this mixture to a simmer over medium heat.
Thicken Sauce: While whisking constantly, add the cornstarch slurry to the saucepan. Simmer and stir frequently until the sauce thickens, approximately 2-3 minutes. Remove from heat and set aside.
Marinate Chicken: Season 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 allow flavors to develop.
Cook Chicken: Heat vegetable oil in a large wok or skillet over medium-high heat. Add marinated chicken and stir-fry until it turns golden brown and is cooked through, about 5 minutes. Remove chicken from the pan and set aside.
Stir-fry Vegetables: In the same pan, add 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 an additional 2-3 minutes until vegetables are crisp-tender.
Prepare Noodles: Cook udon noodles according to package instructions until just al dente. Drain and rinse briefly under cold water to prevent sticking.
Combine and Heat: Return cooked chicken to the pan with the vegetables. Add the cooked noodles along with the remaining teriyaki sauce. Toss everything together and stir-fry for 1-2 minutes to ensure noodles and chicken are evenly coated and heated through.
Garnish and Serve: Plate the chicken teriyaki noodles, then top with sliced green onions and a generous sprinkle of sesame seeds. Serve hot and enjoy this flavorful dish.

Notes

For deeper flavor, marinate the chicken overnight.
Adjust sweetness by varying honey and brown sugar to taste.
Use fresh ginger and freshly minced garlic for best aromatic flavor.
Udon noodles can be substituted with soba or rice noodles if preferred.
Vegetables can be customized by adding bell peppers, snap peas, or mushrooms.
Ensure to cook noodles al dente to avoid mushiness when stir-frying.