Description
A quick and flavorful Chicken Teriyaki Noodles recipe featuring tender chicken thighs marinated and stir-fried with a homemade teriyaki sauce, fresh vegetables, and udon noodles. This dish combines sweet and savory flavors with a satisfying mix of textures, perfect for a hearty weeknight dinner ready 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
- 1/4 cup prepared teriyaki sauce (reserved from above)
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 (for garnish)
- Sesame seeds, for garnish
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat.
- Thicken the Sauce: While whisking constantly, add the cornstarch slurry to the saucepan. Continue to simmer and stir frequently for 2-3 minutes until the sauce thickens. Remove from heat and set aside.
- Marinate the 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 for at least 15 minutes to allow the flavors to develop.
- Cook the Chicken: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for about 5 minutes until golden brown and cooked through. Transfer chicken to a plate.
- Stir-fry the Vegetables: In the same pan, add onion and carrots and stir-fry for 2-3 minutes until they begin to soften. Add broccoli florets, sliced cabbage, minced garlic, and grated ginger, stir-frying for another 2-3 minutes until the vegetables are crisp-tender.
- Cook the Noodles: Prepare udon noodles according to package directions until just al dente. Drain and rinse briefly under cold water to prevent sticking.
- Combine and Finish: Return cooked chicken to the pan with vegetables. Add cooked noodles and remaining teriyaki sauce. Toss everything together and stir-fry for 1-2 minutes to evenly coat and 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 than 15 minutes can enhance the flavor even more.
- Use fresh ginger for best flavor, but ground ginger can be substituted if needed.
- Feel free to swap udon noodles with other thick noodles like ramen or lo mein.
- Adjust vegetable choices based on preference or seasonality.
- For a spicier kick, add red pepper flakes or a dash of sriracha when stir-frying.
