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

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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!

Ingredients

Scale
  • 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.

Find it online: https://anasrecipes.com/chicken-teriyaki-noodles-dish/