Chicken Teriyaki Noodles Dish: A Delicious and Easy Recipe to Try Today

Chicken Teriyaki Noodles Dish is a delightful fusion of flavors that brings the essence of Japanese cuisine right to your dining table. This dish combines tender chicken, perfectly cooked noodles, and a savory teriyaki sauce that tantalizes the taste buds. Originating from Japan, teriyaki cooking has a rich history, traditionally involving grilling or broiling meat with a glaze made from soy sauce, mirin, and sugar. Over the years, this technique has evolved, inspiring countless variations, including the beloved Chicken Teriyaki Noodles Dish.

People adore this dish not only for its mouthwatering taste but also for its satisfying texture and convenience. The combination of succulent chicken and chewy noodles creates a comforting meal that is both hearty and quick to prepare, making it a favorite for busy weeknights. Whether you’re a seasoned chef or a novice in the kitchen, the Chicken Teriyaki Noodles Dish is sure to impress your family and friends, offering a delicious escape to the vibrant flavors of Japan.

Ingredients:

• For the Chicken Marinade:
• 1 lb (450g) boneless, skinless chicken thighs or breasts
• 1/4 cup soy sauce
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon sake (Japanese rice wine)
• 1 tablespoon brown sugar
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• For the Noodles:
• 8 oz (225g) udon noodles or soba noodles
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 1 bell pepper (red or green), thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas or snow peas
• 2 green onions, chopped
• 1 tablespoon sesame seeds (optional, for garnish)
• For the Teriyaki Sauce:
• 1/2 cup soy sauce
• 1/4 cup water
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced

Preparing the Chicken Marinade

1. In a medium bowl, combine the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Whisk until the sugar is dissolved and the mixture is well combined.
2. Cut the chicken into bite-sized pieces and add them to the marinade. Ensure all pieces are well coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Cooking the Noodles

1. While the chicken is marinating, bring a large pot of water to a boil. Add the udon or soba noodles and cook according to package instructions, usually about 5-7 minutes for udon and 3-5 minutes for soba.
2. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.

Preparing the Teriyaki Sauce

1. In a small saucepan, combine the soy sauce, water, brown sugar, cornstarch, sesame oil, grated ginger, and minced garlic.
2. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Once it starts to thicken (about 3-5 minutes), remove it from the heat and set aside.

Cooking the Chicken

1. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Remove the chicken from the marinade, allowing excess marinade to drip off. Reserve the marinade for later use.
3. Add the chicken pieces to the hot skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. The internal temperature should reach 165°F (75°C).
4. Once the chicken is cooked, pour the reserved marinade into the skillet. Bring it to a boil and let it simmer for 2-3 minutes to ensure the chicken is well coated and the sauce thickens slightly.

Stir-Frying the Vegetables

1. In the same skillet, push the chicken to one side and add the sliced onion, bell pepper, broccoli florets, and snap peas to the other side.
2. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp. You want them to retain some crunch for texture.
3. Once the vegetables are cooked, mix them with the chicken in the skillet.

Combining Noodles and Sauce

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Conclusion:

In summary, this Chicken Teriyaki Noodles dish is a must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and a touch of Asian-inspired cuisine. The combination of tender chicken, perfectly cooked noodles, and a rich, savory teriyaki sauce creates a delightful harmony that is sure to please both family and friends. Not only is this dish quick and easy to prepare, but it also offers endless possibilities for customization. Consider adding a variety of colorful vegetables such as bell peppers, broccoli, or snap peas to enhance the nutritional value and add a delightful crunch. For those who prefer a vegetarian option, tofu can be substituted for chicken, and the dish will still deliver on taste and satisfaction. You can also experiment with different types of noodles, such as soba or rice noodles, to suit your personal preference. We encourage you to try this Chicken Teriyaki Noodles recipe and make it your own! Don’t forget to share your experience and any variations you come up with on social media or in the comments below. Your feedback not only helps us improve but also inspires others to dive into the delicious world of cooking. So grab your ingredients, get cooking, and enjoy a delightful meal that is sure to become a staple in your kitchen! Print

Chicken Teriyaki Noodles Dish: A Delicious and Easy Recipe to Try Today



Print Recipe

This Teriyaki Chicken with Noodles features tender marinated chicken, vibrant stir-fried vegetables, and chewy udon or soba noodles, all enveloped in a rich homemade teriyaki sauce. It’s a quick and satisfying dish perfect for busy weeknights!

• Author: Dottie
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 lb (450g) boneless, skinless chicken thighs or breasts
• 1/4 cup soy sauce
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon sake (Japanese rice wine)
• 1 tablespoon brown sugar
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 8 oz (225g) udon noodles or soba noodles
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 1 bell pepper (red or green), thinly sliced
• 1 cup broccoli florets
• 1 cup snap peas or snow peas
• 2 green onions, chopped
• 1 tablespoon sesame seeds (optional, for garnish)
• 1/2 cup soy sauce
• 1/4 cup water
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 clove garlic, minced

Instructions

1. In a medium bowl, combine the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Whisk until the sugar is dissolved and the mixture is well combined.
2. Cut the chicken into bite-sized pieces and add them to the marinade. Ensure all pieces are well coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
4. While the chicken is marinating, bring a large pot of water to a boil. Add the udon or soba noodles and cook according to package instructions, usually about 5-7 minutes for udon and 3-5 minutes for soba.
5. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
6. In a small saucepan, combine the soy sauce, water, brown sugar, cornstarch, sesame oil, grated ginger, and minced garlic.
7. Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly. Once it starts to thicken (about 3-5 minutes), remove it from the heat and set aside.
8. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
9. Remove the chicken from the marinade, allowing excess marinade to drip off. Reserve the marinade for later use.
10. Add the chicken pieces to the hot skillet in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. The internal temperature should reach 165°F (75°C).
11. Once the chicken is cooked, pour the reserved marinade into the skillet. Bring it to a boil and let it simmer for 2-3 minutes to ensure the chicken is well coated and the sauce thickens slightly.
12. In the same skillet, push the chicken to one side and add the sliced onion, bell pepper, broccoli florets, and snap peas to the other side.
13. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp. You want them to retain some crunch for texture.
14. Once the vegetables are cooked, mix them with the chicken in the skillet.
15. Add the cooked noodles to the skillet with the chicken and vegetables.
16. Pour the teriyaki sauce over the mixture and toss everything together until well combined and heated through.
17. Serve hot, garnished with chopped green onions and sesame seeds if desired.

Notes

• For a vegetarian option, substitute chicken with tofu or tempeh.
• Feel free to add other vegetables like carrots or mushrooms based on your preference.
• Adjust the sweetness of the teriyaki sauce by adding more or less brown sugar.