If you are craving a dish that’s bursting with flavor, easy to whip up, and satisfying in every bite, this Chicken Teriyaki Noodles Recipe is exactly what you need. Tender chicken thighs cooked to perfection, combined with fresh stir-fried vegetables and chewy udon noodles all coated in a luscious, homemade teriyaki sauce, make this recipe a true crowd-pleaser. Whether you’re feeding the family or craving a cozy meal for one, this dish delivers vibrant colors, mouthwatering taste, and a delightful balance of savory and sweet that will keep you coming back for more.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of any great dish, and this recipe is no exception. The simple yet essential ingredients here each bring unique flavors, textures, and colors that harmonize beautifully in the Chicken Teriyaki Noodles Recipe.
- Soy sauce: The salty backbone of the teriyaki sauce, giving depth and umami to the dish.
- Water: Balances the sauce and helps dissolve the other ingredients for a silky finish.
- Mirin (sweet rice wine): Adds subtle sweetness and a mild tang, enhancing the sauce’s complexity.
- Brown sugar: Provides rich sweetness and a little molasses flavor that complements the soy sauce.
- Honey: Adds natural sweetness and helps create a glossy shine to the teriyaki sauce.
- Garlic (minced): Infuses warmth and a fragrant kick in both the sauce and vegetables.
- Fresh ginger (grated): Brings a refreshing, slightly spicy note that brightens the dish.
- Cornstarch slurry: Thickens the teriyaki sauce to a perfect glaze consistency.
- Boneless skinless chicken thighs: Juicy and tender, ideal for soaking up the flavorful sauce.
- Salt and pepper: Simple seasonings to enhance the chicken’s natural taste.
- Vegetable oil: For stir-frying the chicken and veggies to a nice sear without sticking.
- Udon noodles: Chewy, thick noodles that carry the sauce beautifully.
- Onion (sliced): Adds mild sweetness and texture.
- Carrots (julienned): Bright orange color and crisp bite for freshness.
- Broccoli florets: Offers earthiness and vibrant green color with a nice crunch.
- Sliced cabbage: Adds mild flavor and soft crunch to the vegetable medley.
- Garlic (minced) and fresh ginger (grated): Extra aromatics in the stir-fry for layers of flavor.
- Green onions (sliced): Bright garnish with a subtle sharpness.
- Sesame seeds: Nutty garnish that adds texture and visual appeal.
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. Bring the mixture to a gentle simmer over medium heat, letting those flavors mingle and bloom into a beautifully aromatic base for your dish.
Step 2: Thicken the Sauce
Keep whisking as you slowly add in the cornstarch slurry to the simmering sauce. Continue to stir until the sauce thickens into a glossy, luscious glaze. This step is key because the thickened sauce will cling perfectly to your chicken and noodles, maximizing every bite with flavor.
Step 3: Marinate the Chicken
Season the bite-sized chicken thigh pieces with salt and pepper, then toss them with a quarter cup of the freshly made teriyaki sauce. Cover and refrigerate for at least 15 minutes — the longer, the better. This marinade tenderizes the chicken and infuses it with the sauce’s incredible taste.
Step 4: Cook the Chicken
Heat vegetable oil in a large wok or skillet over medium-high heat and stir-fry the marinated chicken until golden brown and fully cooked, usually about 5 minutes. This quick sear locks in the juices, giving the chicken a perfect texture that contrasts beautifully with the noodles.
Step 5: Stir-fry the Vegetables
In the same pan, add sliced onion and julienned carrots, stir-frying until they start to soften and release their sweetness. Then toss in broccoli florets, sliced cabbage, minced garlic, and grated ginger. Carry on stir-frying for a few more minutes until the vegetables become crisp-tender, keeping that fresh texture and vibrant color.
Step 6: Cook the Noodles
Prepare your udon noodles according to package instructions, aiming for just al dente. Rinse them briefly under cold water to prevent sticking, then drain well. These noodles serve as the perfect soft, chewy base for the chicken and sauce.
Step 7: Combine and Finish
Return the cooked chicken to the pan with the vegetables, then add in the noodles and the remaining teriyaki sauce. Toss everything together and stir-fry for a couple of minutes to evenly coat all components in the savory glaze and warm through. This final toss brings the entire Chicken Teriyaki Noodles Recipe together in a harmonious, flavorful symphony.
Step 8: Garnish and Serve
Plate your creation and sprinkle generously with sliced green onions and sesame seeds for that flavorful crunch and a pop of color. Serve immediately while hot, and get ready to enjoy a delicious meal that feels both restaurant-quality and comforting home cooking.
How to Serve Chicken Teriyaki Noodles Recipe
Garnishes
Simple garnishes like sliced green onions and toasted sesame seeds not only create inviting visual appeal but also add bright, nutty, and fresh layers to each bite. Feel free to experiment with a sprinkle of crushed red pepper flakes for a touch of heat or fresh cilantro for a herbaceous twist.
Side Dishes
This Chicken Teriyaki Noodles Recipe is hearty enough to enjoy on its own, but pairing it with a light cucumber salad, steamed edamame, or pickled vegetables balances the meal wonderfully by adding refreshing textures and flavors to complement the rich noodles.
Creative Ways to Present
For a fun twist, try serving the chicken teriyaki noodles in individual bowls lined with crisp lettuce leaves for a hand-held wrap experience. Alternatively, bowl it up with a soft boiled egg on top or a side of kimchi for a Korean-inspired flair that brings even more depth to the dish.
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. Be sure to cool the dish completely before refrigerating to maintain the fresh flavor and texture of the ingredients.
Freezing
If you want to freeze this dish, separate the chicken and sauce from the noodles before freezing. Store them in separate airtight containers or freezer bags to keep textures intact. Frozen portions last up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat stored Chicken Teriyaki Noodles Recipe gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. This helps avoid drying out the noodles. Alternatively, microwave on medium power, stirring every minute until hot.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, but thighs tend to stay juicier and more tender, which really complements the teriyaki sauce in this recipe.
What kind of noodles should I use?
Udon noodles are ideal for their chewy texture and ability to soak up the sauce, but you can substitute with other thick wheat noodles, soba, or even spaghetti if needed.
Is mirin necessary in the teriyaki sauce?
Mirin adds a lovely sweetness and subtle tang that balances the soy sauce. If you don’t have it, you can substitute with a mix of white wine and sugar or just increase the honey slightly.
Can I make this recipe vegetarian?
Yes! Swap the chicken for firm tofu or tempeh and use vegetable broth or water instead of any meat juices when making the sauce to keep it vegetarian-friendly and delicious.
How spicy is this dish?
The classic Chicken Teriyaki Noodles Recipe is mildly sweet and savory without heat, but you can easily add spice by tossing in chili flakes, sliced fresh chilies, or a drizzle of sriracha.
Final Thoughts
There is something truly comforting about a bowl of homemade Chicken Teriyaki Noodles Recipe. It’s a perfect weeknight dinner that comes together quickly but tastes like you spent hours cooking. Whether you’re cooking for yourself or sharing with family and friends, this dish will bring smiles and satisfied appetites at the table. I encourage you to give it a try — once you do, it’s sure to become one of your favorite go-to recipes!
Print
Chicken Teriyaki Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
This Chicken Teriyaki Noodles recipe combines tender pieces of marinated chicken with fresh stir-fried vegetables and chewy udon noodles tossed in a homemade, rich teriyaki sauce. Perfect for a quick and satisfying weeknight dinner, this dish balances savory, sweet, and umami flavors with a delightful texture from crisp-tender veggies and soft noodles.
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
Noodles and Vegetables
- 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
Garnish
- 2 green onions, sliced
- Sesame seeds, for garnish
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, whisk together the soy sauce, water, mirin, brown sugar, honey, minced garlic, and 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 for at least 15 minutes in the fridge, longer if possible for better flavor.
- Cook the Chicken: Heat the 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 the cooked chicken to a plate.
- Stir-fry the Vegetables: In the same pan, add the sliced onion and julienned carrots. Stir-fry for 2-3 minutes until they begin to soften. Add the broccoli florets, sliced cabbage, minced garlic, and grated ginger. Continue to stir-fry for another 2-3 minutes until the vegetables are crisp-tender.
- Cook the Noodles: Prepare the udon noodles according to package directions until just al dente. Drain and rinse briefly under cold water to prevent sticking.
- Combine and Finish: Return the cooked chicken to the pan with the vegetables. Add the cooked noodles and the remaining teriyaki sauce. Toss everything together and stir-fry for 1-2 minutes to ensure the noodles and chicken are evenly coated and heated 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
- For a gluten-free version, use tamari sauce instead of soy sauce and ensure the udon noodles are gluten-free or substitute with rice noodles.
- Marinating the chicken longer (up to 2 hours) enhances the flavor absorption.
- Feel free to swap vegetables based on availability, such as bell peppers or snap peas.
- Adjust sweetness by modifying the amount of brown sugar and honey to taste.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until heated through.
