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

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

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

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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.