If you are searching for a dish that combines the perfect blend of tender chicken, savory teriyaki sauce, and satisfying noodles, then look no further than Chicken Teriyaki Noodles: An Easy and Delicious Recipe. This recipe brings together the sweet and salty notes of teriyaki with colorful vegetables and chewy noodles for a meal that just feels like a warm hug on a plate. Whether you’re a busy weeknight cook or hosting friends for dinner, this dish is guaranteed to impress without demanding too much time or effort in the kitchen. It’s approachable, flavorful, and versatile—exactly what comfort food should be.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making an outstanding meal. Each element in this recipe plays a crucial role: the chicken offers succulent protein, the sauces deliver layers of sweet and umami flavor, and the vegetables provide crunchy texture and fresh brightness. Here’s what you’ll need to bring this tasty dish to life.
- 1.5 lbs boneless, skinless chicken thighs: Choose thighs for their juicy and tender texture that stays moist during cooking.
- Soy sauce: Adds the essential salty and umami backbone to both marinade and sauce.
- Sake (or dry sherry): Brings subtle depth and complexity to the marinade and sauce.
- Mirin (sweet rice wine): Contributes a mellow sweetness that balances salty and savory flavors.
- Grated ginger: Provides a bright, slightly spicy kick that enlivens the dish.
- Garlic, minced: Offers aromatic warmth and pungency.
- Cornstarch: Used to thicken the sauce and help the marinade cling to the chicken perfectly.
- Vegetable oil: Ideal for high-heat cooking to achieve a beautiful sear on the chicken and tender veggies.
- Brown sugar and honey: Give the teriyaki sauce that signature caramelized sweetness and sticky glaze.
- Yakisoba noodles (or spaghetti, linguine, udon): Your choice depending on what’s available, all work wonderfully with this recipe.
- Colorful vegetables (red and green bell peppers, onion, broccoli, carrots): Add crunch, nutrition, and vibrant color, making the dish inviting to the eyes and satisfying to the palate.
- Sesame seeds and chopped green onions: For garnish, enhancing texture and visual appeal.
How to Make Chicken Teriyaki Noodles: An Easy and Delicious Recipe
Step 1: Marinate the Chicken
Start by tossing the chicken thighs with soy sauce, sake, mirin, ginger, garlic, and cornstarch in a bowl. Marinating not only infuses the chicken with flavor but the cornstarch helps create a glossy, slightly sticky coating once cooked. Letting the chicken rest in the fridge for at least 30 minutes—or better yet, a few hours—really makes a difference in how deeply the flavors soak in.
Step 2: Prepare the Teriyaki Sauce
While the chicken marinates, simmer soy sauce, mirin, sake, brown sugar, honey, ginger, and garlic in a saucepan. This concoction melds sweet, salty, and aromatic layers into a silky sauce. The cornstarch slurry is added near the end to thicken this mixture into that luscious glaze that will coat your chicken and noodles perfectly.
Step 3: Cook the Chicken
Heat oil in a skillet and sear the marinated chicken in batches, ensuring each piece gets a golden-brown exterior. This step locks in moisture and boosts flavor through caramelization. Cooking in batches prevents steaming, helping the chicken develop a nice crust that pairs beautifully with the sauce later.
Step 4: Cook the Noodles
While finishing the chicken, boil your noodles according to package instructions until just al dente—cooked but still firm to the bite. This provides the perfect base for the dish to soak up all those teriyaki flavors without turning mushy.
Step 5: Cook the Vegetables
In the still-warm skillet, sauté the bell peppers, onion, broccoli, and carrots with a bit of oil and garlic. These veggies should be cooked until tender-crisp, offering a satisfying crunch alongside the tender chicken and noodles. The garlic adds a fragrant boost that complements the wholesome sweetness of the teriyaki sauce.
Step 6: Combine and Toss
Toss the cooked noodles and vegetables together in the skillet, then drizzle the rich teriyaki sauce over everything. Return the chicken to the pan, mixing all ingredients gently but thoroughly to coat them in that delicious sauce. A final quick simmer lets the flavors marry and the sauce thicken further, wrapping each bite in savory-sweet goodness.
How to Serve Chicken Teriyaki Noodles: An Easy and Delicious Recipe
Garnishes
Sprinkle toasted sesame seeds and freshly chopped green onions over your dish just before serving to add an extra layer of nutty crunch and freshness. These simple garnishes elevate the dish’s presentation and provide delightful textural contrast.
Side Dishes
Pair your chicken teriyaki noodles with crisp Asian-style cucumber salad or a light miso soup to balance the richness of the main course. Steamed edamame or pickled vegetables also make wonderful accompaniments, adding bright and refreshing notes to the meal.
Creative Ways to Present
Try serving the noodles in individual bowls garnished with sliced avocado, toasted nori strips, or a soft-boiled egg for an extra-special touch. For a fun twist, wrap the noodles and chicken in lettuce cups for a hand-held version that’s as delicious as it is interactive.
Make Ahead and Storage
Storing Leftovers
Leftover chicken teriyaki noodles can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool the dish to room temperature before sealing it to maintain freshness and flavor.
Freezing
You can freeze portions of the cooked chicken and noodles separately to preserve texture and taste. Wrap the noodles and chicken tightly in freezer bags or containers, and they will keep well for up to 2 months. Avoid freezing the vegetable component to prevent sogginess upon thawing.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or soy sauce as needed to loosen the sauce and prevent sticking. Microwaving works too, but stirring halfway through helps heat the dish evenly without drying it out.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work fine, but it’s leaner and can dry out faster, so watch the cooking time closely to keep it juicy.
What types of noodles work best for this recipe?
Yakisoba noodles are traditional and ideal, but spaghetti, linguine, or udon noodles can all be excellent substitutes, depending on what you have on hand.
Is this recipe spicy?
No, this Chicken Teriyaki Noodles recipe is not spicy by default, but you can add red pepper flakes or a dash of sriracha if you prefer some heat.
Can I prepare this dish vegetarian or vegan?
Yes! Substitute the chicken with firm tofu or tempeh and replace sake or mirin with a vegan-friendly alternative. Adjust the sauce ingredients accordingly for a delicious plant-based version.
How long does the marinade make a difference?
The longer the chicken marinates, the more flavorful it becomes. At minimum 30 minutes is enough, but if you have the time, 1-2 hours or even overnight leads to the best taste.
Final Thoughts
You cannot go wrong with this Chicken Teriyaki Noodles: An Easy and Delicious Recipe. It’s one of those dishes that’s both comforting and impressive, perfect for any occasion from a busy weeknight supper to a casual gathering with friends. Give it a try and watch how quickly it becomes a favorite in your meal rotation — every bite is pure satisfaction.
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Chicken Teriyaki Noodles: An Easy and Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Description
This Chicken Teriyaki Noodles recipe is a flavorful and easy-to-make dish combining tender marinated chicken thighs, savory homemade teriyaki sauce, and perfectly cooked noodles tossed with fresh vegetables. With a balance of sweet and savory Asian-inspired flavors, this meal is ideal for a quick weeknight dinner that satisfies the whole family.
Ingredients
Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon sake (or dry sherry)
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon cornstarch
Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sake (or dry sherry)
- 2 tablespoons sugar (brown sugar preferred)
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (slurry)
Noodles and Vegetables
- 1 lb Yakisoba noodles (or spaghetti, linguine, or udon noodles)
- 1 tablespoon vegetable oil (for chicken)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil (for vegetables)
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Marinating the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon sake (or dry sherry), 1 tablespoon mirin, 1 teaspoon grated ginger, 1 clove minced garlic, and 1 tablespoon cornstarch. Mix well ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours or overnight for fuller flavor.
- Preparing the Teriyaki Sauce: In a saucepan, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons sugar, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove minced garlic. Simmer over medium heat until sugar and honey dissolve. Whisk cornstarch and cold water slurry, then slowly add it to the simmering sauce, stirring constantly. Simmer for 2-3 minutes until thickened. Remove from heat and set aside.
- Cooking the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken in a single layer without overcrowding. Cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken and set aside.
- Cooking the Noodles: Prepare Yakisoba noodles (or substitute) according to package instructions until al dente. Drain thoroughly and set aside.
- Cooking the Vegetables (Optional): In the same skillet, heat 1 tablespoon vegetable oil. Add sliced red and green bell peppers, onion, broccoli florets, and carrots. Stir-fry for 5-7 minutes until tender-crisp. Add minced garlic and cook another minute until fragrant.
- Assembling the Chicken Teriyaki Noodles: Add cooked noodles to the skillet with vegetables. Pour teriyaki sauce over the mixture and return cooked chicken to the pan. Toss well to combine and coat everything evenly. Cook for 2-3 minutes to heat through and thicken the sauce slightly.
- Serving: Serve immediately, garnished with sesame seeds and chopped green onions for a fresh, nutty finish. Enjoy your delicious Chicken Teriyaki Noodles!
Notes
- Marinating chicken overnight enhances flavor and tenderness.
- If you prefer a vegetarian option, omit chicken and add tofu or extra vegetables.
- You can substitute soy sauce with a low-sodium version if desired.
- Use fresh ginger and garlic to maximize the authentic flavor.
- Adjust sugar and honey quantities to taste for a sweeter or less sweet sauce.
- Cook vegetables to your preference; slightly crunchy vegetables maintain texture.
- Yakisoba noodles are traditional, but udon or spaghetti work well as alternatives.
