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
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
- 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.
