Description
Chicken Teriyaki Noodles is a flavorful and easy-to-make dish featuring tender marinated chicken thighs, stir-fried vegetables, and chewy noodles all tossed in a rich homemade teriyaki sauce. Perfect for a family dinner, this recipe balances savory, sweet, and umami flavors with fresh veggies and hearty noodles.
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)
- 1 tablespoon vegetable oil (for vegetables)
- 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
For Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Marinating the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon mirin, 1 teaspoon grated ginger, and 1 clove minced garlic. Add 1 tablespoon cornstarch and mix well so all chicken is coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours, or overnight for best flavor.
- Preparing the Teriyaki Sauce: In a medium saucepan, mix 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove minced garlic. Heat over medium until it simmers, stirring to dissolve sugar and honey. Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry and slowly add to sauce. Simmer 2-3 minutes until thickened. Remove from heat and set aside.
- Cooking the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the 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: Cook Yakisoba noodles (or alternative pasta) according to package instructions until al dente. Drain and set aside.
- Cooking the Vegetables (Optional): In the same skillet or wok, heat 1 tablespoon vegetable oil. Add sliced red and green bell peppers, onion, broccoli florets, and carrots. Stir-fry for 5-7 minutes until tender-crisp. Add 2 cloves minced garlic and cook 1 more minute until fragrant.
- Assembling the Chicken Teriyaki Noodles: Add cooked noodles to the skillet with vegetables. Pour teriyaki sauce over and toss well. Return cooked chicken to skillet and mix everything evenly. Cook an additional 2-3 minutes to heat through and thicken sauce slightly.
- Serving: Serve hot garnished with sesame seeds and chopped green onions. Enjoy immediately for best flavor.
Notes
- Marinate chicken longer for deeper flavor; overnight is best.
- Use brown sugar in the sauce for a richer taste.
- Can substitute noodles with spaghetti, linguine, or udon for convenience.
- Vegetables are optional but add color, nutrition, and texture.
- Avoid overcrowding chicken in the pan to ensure proper sear and prevent steaming.
- Adjust the sweetness or saltiness of the teriyaki sauce to your taste by varying sugar or soy sauce amounts.
- For gluten-free version, use tamari or gluten-free soy sauce and gluten-free noodles.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
