Description
Chicken Teriyaki Noodles is a flavorful and easy-to-make dish featuring tender marinated chicken thighs cooked to perfection, combined with stir-fried vegetables and chewy Yakisoba noodles, all coated in a rich, homemade teriyaki sauce. Perfect for a quick weeknight dinner, this recipe blends savory, sweet, and umami flavors with a delightful texture.
Ingredients
Scale
For the Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon sake (or dry sherry)
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon cornstarch
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sake (or dry sherry)
- 2 tablespoons sugar (brown sugar preferred)
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (slurry)
For the Noodles and Vegetables
- 1 lb Yakisoba noodles (or spaghetti, linguine, or udon noodles)
- 1 tablespoon vegetable oil (for chicken cooking)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil (for vegetables)
For Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Marinating the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, sake, mirin, grated ginger, minced garlic, and cornstarch. Mix thoroughly to coat all chicken pieces evenly. Cover and refrigerate for at least 30 minutes up to overnight for deeper flavor.
- Preparing the Teriyaki Sauce: In a medium saucepan, combine soy sauce, mirin, sake, sugar, honey, grated ginger, and minced garlic. Simmer over medium heat, stirring until sugar and honey dissolve. Whisk cornstarch and cold water to make a slurry and add it gradually to the sauce while stirring. Continue simmering 2-3 minutes until sauce thickens. Remove from heat and set aside.
- Cooking the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken in a single layer without overcrowding. Cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Cooking the Noodles: Prepare Yakisoba or alternate noodles according to package instructions until al dente. Drain and set aside.
- Cooking the Vegetables: In the same skillet, heat vegetable oil. Add bell peppers, onion, broccoli, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp. Add minced garlic and cook an additional minute until fragrant.
- Assembling the Dish: Add cooked noodles to the skillet with vegetables. Pour teriyaki sauce over noodles and vegetables, then add cooked chicken back. Toss to combine and heat through for 2-3 minutes until sauce thickens slightly and everything is coated evenly.
- Serving: Serve immediately, garnished with sesame seeds and chopped green onions for extra flavor and texture. Enjoy your delicious Chicken Teriyaki Noodles!
Notes
- Marinate chicken for longer (up to overnight) for best flavor infusion.
- You can substitute Yakisoba noodles with spaghetti, linguine, or udon depending on availability.
- Adjust the sweetness of the teriyaki sauce by varying sugar and honey according to taste.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Vegetables are optional but add great texture and nutrition; feel free to add or swap to your preference.
- Use vegetable oil or any neutral oil suitable for high-heat cooking to avoid burning.
- For a gluten-free version, use tamari instead of soy sauce and check other ingredient labels.
