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
Scale
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.
