Description
This easy chicken teriyaki noodles recipe brings together chewy udon noodles, tender chicken, and vibrant veggies coated in a glossy homemade teriyaki sauce. Ready in just 30 minutes, it’s the perfect solution for busy nights and beginner cooks seeking a quick and healthy meal.
Ingredients
Scale
For the Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoons mirin (sweet rice wine)
- ¼ 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)
For the Chicken Teriyaki Noodles
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper to taste
- 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
- Make the Teriyaki Sauce: In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Bring the mixture to a simmer, then add the cornstarch slurry while whisking constantly. Continue stirring until the sauce thickens to a smooth and glossy consistency. Remove from heat and set aside.
- Marinate the Chicken: Season the chicken pieces with salt and pepper, then pour about ¼ cup of the prepared sauce over the chicken and toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to infuse.
- 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 and fully cooked, about 5 minutes. Remove from the pan and set aside on a clean plate.
- Stir-Fry the Vegetables: In the same pan, add sliced onions and julienned carrots. Cook for 2 to 3 minutes until they begin to soften. Add broccoli florets, sliced cabbage, garlic, and ginger, and continue stir-frying for another 2 to 3 minutes until the vegetables are crisp-tender but still vibrant.
- Prepare the Noodles: Boil the udon noodles according to the package instructions until just al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.
- Combine Everything: Return the cooked chicken to the pan, then add the noodles and remaining teriyaki sauce. Gently toss and stir-fry for another 1 to 2 minutes until everything is well-coated and heated through.
- Garnish and Serve: Serve hot, topped with sliced green onions and a sprinkle of sesame seeds for extra flavor and crunch.
Notes
- For best results, try marinating the chicken for at least an hour. Use pre-chopped vegetables to save time or experiment with additional veggies like bell peppers or mushrooms. Rinsing the noodles keeps them from clumping, and using tongs instead of a spoon prevents breakage. For more protein, add tofu or shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 485
- Sugar: 9g
- Sodium: 1200mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg