If you’re craving a delightful mix of sweet, savory, and satisfying comfort food, this Chicken Teriyaki Noodles Recipe will absolutely hit the spot. Perfectly tender chicken thigh pieces bathed in a rich homemade teriyaki sauce mingle with tender-crisp vegetables and chewy udon noodles for an unforgettable meal. It’s a harmonious blend of flavors and textures that promises to warm your heart and satisfy your taste buds, whether you’re cooking a weeknight dinner or sharing with friends.
Ingredients You’ll Need
Keep it simple and fresh—the ingredients in this recipe are straightforward but each plays a crucial role in building layers of flavor and texture. From the salty-sweet teriyaki sauce to the vibrant vegetables, everything comes together beautifully in this dish.
- Soy sauce: Brings the salty umami base essential to teriyaki flavor.
- Water: Balances the concentrated flavors and helps form the sauce.
- Mirin (sweet rice wine): Adds a subtle sweetness and depth typical in Asian cuisine.
- Brown sugar: Enhances caramel notes and balances savory elements.
- Honey: Adds a natural floral sweetness and glossy shine to the sauce.
- Garlic (minced): Provides aromatic punch and warmth.
- Fresh ginger (grated): Gives a bright, zesty note that lifts the dish.
- Cornstarch slurry: Thickens the sauce into that perfect glossy finish.
- Chicken thighs (bite-sized): Juicy and tender, ideal for soaking up the sauce.
- Salt and pepper: Simple seasonings to enhance chicken’s natural taste.
- Vegetable oil: For stir-frying, providing a neutral flavor and crisp texture.
- Udon noodles: Thick and chewy, they create the perfect base to hold the sauce.
- Onion (sliced): Adds mild sweetness and crunch.
- Carrots (julienned): Provide vibrant color and natural sweetness.
- Broccoli florets: Add freshness and a satisfying bite.
- Cabbage (sliced): Brings light crunch and subtle earthiness.
- Additional garlic and ginger: Build layers of flavor in the stir-fry.
- Green onions and sesame seeds: Garnish with fresh green color and nutty crunch.
How to Make Chicken Teriyaki Noodles Recipe
Step 1: Prepare the Teriyaki Sauce
Start by whisking together soy sauce, water, mirin, brown sugar, honey, minced garlic, and fresh ginger in a small saucepan. This combination forms the flavorful backbone of your dish. Bring it to a gentle simmer on medium heat to meld all those aromas and tastes into something you’ll want to drizzle over everything.
Step 2: Thicken the Sauce
Slowly pour in the cornstarch slurry while whisking constantly. This step thickens the sauce into that silky, glossy consistency typical of great teriyaki. Simmer and stir until it’s luscious and coats the back of a spoon, which usually takes 2-3 minutes. Remove the sauce from heat and set it aside—it’s ready to make your chicken shine.
Step 3: Marinate the Chicken
Season the chicken pieces lightly with salt and pepper, then coat them with about a quarter cup of your freshly made teriyaki sauce. Allow the chicken to marinate in the fridge for at least 15 minutes to absorb all that wonderful flavor. The longer you let it sit, the tastier the results will be—so if you have the time, go for it!
Step 4: Cook the Chicken
Heat vegetable oil in a roomy wok or skillet over medium-high heat. Stir-fry the marinated chicken until it’s beautifully browned and cooked through, which takes around 5 minutes. Removing the chicken from the pan once done gives you space to work your magic with the veggies next.
Step 5: Stir-fry the Vegetables
Using the same pan makes cleanup easier and keeps the flavor intact. Toss in the sliced onion and julienned carrots first, cooking just until they start to soften. Then add the broccoli florets, sliced cabbage, minced garlic, and grated ginger. Keep everything moving in the pan, stir-frying for another few minutes until the veggies are crisp-tender and infused with those lovely aromatics.
Step 6: Cook the Noodles
Follow the package instructions to prepare fresh or frozen udon noodles until just al dente for that ideal bite. Once cooked, drain and rinse briefly under cold water to stop the cooking and prevent sticking—this ensures your noodles stay perfectly chewy and separate in the stir-fry.
Step 7: Combine and Finish
Return the chicken to the lively mix of vegetables in your pan, then add the cooked noodles along with the rest of the teriyaki sauce. Toss everything together and give it a quick stir-fry for a minute or two to blend flavors and heat through. The result is a glossy, flavorful medley where every noodle and piece of chicken shines with saucy goodness.
Step 8: Garnish and Serve
Plate your creation and finish with a sprinkling of sliced green onions and sesame seeds for that irresistible pop of color and texture. Serve it hot, and get ready to enjoy every delicious bite of this homemade favorite.
How to Serve Chicken Teriyaki Noodles Recipe
Garnishes
Brighten up your plate with freshly sliced green onions and a handful of toasted sesame seeds. These simple garnishes add a burst of freshness and a slight crunch that elevates the entire dish. Feel free to add a drizzle of sriracha or a sprinkle of chili flakes if you love a bit of heat.
Side Dishes
Pair your Chicken Teriyaki Noodles with light, complementary sides like steamed edamame, a crisp cucumber salad, or even a bowl of miso soup. These options help balance the richness of the noodles and make your meal feel like a complete, satisfying experience.
Creative Ways to Present
Want to impress your dinner guests? Serve the teriyaki noodles in individual bowls topped with an extra sprinkle of sesame seeds and green onions. Or pile it high in a pretty platter surrounded by extra stir-fried veggies for a vibrant feast. For a hands-on family meal, set out toppings and let everyone customize their own bowls.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator for up to 3 days. This Chicken Teriyaki Noodles Recipe keeps its flavor well, making it a fantastic option for next-day lunches or quick dinners.
Freezing
While noodles don’t always freeze perfectly because of texture changes, you can freeze the cooked chicken and vegetables separately in freezer-safe containers for up to 2 months. Just thaw in the refrigerator before reheating and mixing with freshly boiled noodles for best results.
Reheating
To reheat, warm the leftovers gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. This keeps the chicken tender and noodles from drying out. Avoid using the microwave if possible, as it can make the noodles rubbery.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work well, but they can be drier than thighs, so be careful not to overcook. Marinating helps keep them moist and flavorful in this Chicken Teriyaki Noodles Recipe.
Are udon noodles necessary?
Udon noodles add their signature chewiness, but you can substitute with other thick noodles like egg noodles or even spaghetti in a pinch. Just cook according to package instructions.
Can I make this dish vegetarian?
Yes! Swap the chicken for firm tofu or extra veggies like mushrooms and snap peas, and use vegetable broth or water to create a vegetarian-friendly teriyaki sauce. It’s equally delicious!
What if I don’t have mirin?
If mirin is unavailable, a combination of sake and a little sugar or just more honey can work to give that sweet tang, ensuring your sauce stays flavorful and balanced.
How spicy is this recipe?
This recipe is mild and sweet by default, making it great for all palates. If you prefer some heat, adding chili flakes or a spicy sauce during cooking or serving is an easy way to customize the kick.
Final Thoughts
There’s just something so comforting about a bowl of savory, sweet, and tender Chicken Teriyaki Noodles Recipe made from scratch. It’s a satisfying meal that feels both special and approachable, perfect for enjoying any night of the week. I can’t wait for you to try it yourself—once you do, it might just become your new go-to comfort dinner!
Print
Chicken Teriyaki Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
This Chicken Teriyaki Noodles recipe is a delicious and quick stir-fry dish packed with tender chicken thighs, fresh vegetables, and chewy udon noodles all coated in a rich, homemade teriyaki sauce. Ready in just 30 minutes, it offers a perfect balance of sweet, savory, and umami flavors, making it ideal for a satisfying weeknight dinner.
Ingredients
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
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
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 soy sauce, water, mirin, brown sugar, honey, minced garlic, and grated fresh 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 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 in the fridge for at least 15 minutes to enhance flavor.
- Cook the Chicken: Heat 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 cooked chicken to a plate.
- Stir-fry the Vegetables: In the same pan, add sliced onion and julienned carrots. Stir-fry for 2-3 minutes until they start to soften. Then add broccoli florets, sliced cabbage, minced garlic, and grated ginger. Stir-fry for an additional 2-3 minutes until vegetables are crisp-tender.
- Cook the Noodles: Prepare udon noodles according to package instructions 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, ensuring noodles and chicken are evenly coated and heated through.
- Garnish and Serve: Plate the chicken teriyaki noodles and garnish with sliced green onions and sesame seeds. Serve hot and enjoy!
Notes
- For best flavor, marinate the chicken longer if time allows, up to 1 hour.
- You can substitute chicken thighs with chicken breast if preferred, but thighs remain juicier.
- Adjust the sweetness of the sauce by varying the amount of brown sugar and honey to taste.
- Feel free to add other vegetables like bell peppers or snap peas for variety.
- If using dried udon noodles, increase cooking time as per package instructions.
- For a gluten-free version, substitute soy sauce with tamari or gluten-free tamari sauce.
