Description
A delicious and quick Chicken Teriyaki Noodles recipe featuring tender chicken thighs stir-fried with fresh vegetables and udon noodles, all coated in a homemade, thick and flavorful teriyaki sauce.
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 & Marinade
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/4 cup prepared teriyaki sauce (from above)
For Stir-Fry
- 1 tablespoon vegetable oil
- 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: Slowly add the cornstarch slurry while whisking constantly. Continue to simmer and stir frequently until the sauce thickens, about 2–3 minutes. 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. Cover and refrigerate for at least 15 minutes to allow 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 until golden brown and cooked through, approximately 5 minutes. Transfer cooked chicken to a plate.
- Stir-fry the Vegetables: In the same pan, stir-fry sliced onions and julienned carrots for 2–3 minutes until they begin to soften. Add broccoli florets, sliced cabbage, minced garlic, and grated ginger; continue stir-frying for another 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 the remaining teriyaki sauce. Toss thoroughly and stir-fry for 1–2 minutes to evenly coat and heat everything through.
- Garnish and Serve: Plate the chicken teriyaki noodles. Garnish with sliced green onions and a generous sprinkle of sesame seeds. Serve hot and enjoy!
Notes
- Marinating the chicken longer than 15 minutes will deepen the flavor.
- If fresh udon noodles are unavailable, substitute with dried udon or other thick wheat noodles.
- Adjust sweetness by varying brown sugar and honey amounts to taste.
- For a gluten-free option, use tamari instead of soy sauce and ensure mirin is gluten-free.
- Fresh vegetables can be swapped or added based on preference, such as bell peppers or snap peas.
