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Chicken Teriyaki Noodles: A Delicious & Easy Recipe

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Quick and easy Chicken Teriyaki Noodles with tender chicken, flavorful teriyaki sauce, and your favorite vegetables. A delicious weeknight meal!

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons sake (optional, or substitute with rice vinegar)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 lb Yakisoba noodles (or spaghetti, linguine, or udon noodles)
  • 1 tablespoon vegetable oil
  • 1 cup broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1/2 cup snow peas
  • 1/4 cup green onions, chopped, for garnish
  • 1 tablespoon sesame seeds, for garnish

Instructions

  1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with vegetable oil, sesame oil, ground ginger, garlic powder, salt, and pepper.
  2. Heat a large skillet or wok over medium-high heat. Add the chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes per side, or until cooked through (165°F/74°C). Remove from pan and set aside.
  3. Make the Teriyaki Sauce: In a medium saucepan, whisk together soy sauce, mirin, sake (or rice vinegar), brown sugar, and honey.
  4. In a small bowl, dissolve cornstarch in cold water to create a slurry.
  5. Add minced garlic and grated ginger to the saucepan with the other sauce ingredients.
  6. Bring the sauce to a simmer over medium heat, stirring occasionally.
  7. Slowly pour in the cornstarch slurry while continuously whisking.
  8. Continue to simmer and whisk for 2-3 minutes, or until thickened. Remove from heat and set aside.
  9. Cook the Noodles: Prepare noodles according to package directions. Drain well and toss with 1 tablespoon of vegetable oil.
  10. Add Vegetables (Optional): In the same skillet or wok, add a little more vegetable oil if needed. Add broccoli, bell pepper, and carrot. Stir-fry for 3-5 minutes, or until tender-crisp. Add snow peas and stir-fry for another minute. Remove from pan and set aside.
  11. Assemble the Chicken Teriyaki Noodles: Add the cooked noodles to the skillet or wok.
  12. Pour about half of the teriyaki sauce over the noodles and toss to coat.
  13. Add the cooked chicken and vegetables (if using) to the pan with the noodles.
  14. Toss everything together until well coated with the teriyaki sauce.
  15. Cook for another 1-2 minutes, allowing the flavors to meld.
  16. Serve: Serve immediately, garnished with chopped green onions and sesame seeds.

Notes

  • Protein Options: Substitute chicken thighs with chicken breast, shrimp, tofu, or beef. Adjust cooking time accordingly.
  • Vegetable Variations: Add mushrooms, bok choy, bean sprouts, or zucchini.
  • Spice Level: Add a pinch of red pepper flakes to the teriyaki sauce or garnish with sriracha.
  • Noodle Types: Use Udon noodles, ramen noodles, or spaghetti.
  • Make Ahead: Prepare the teriyaki sauce and cook the chicken ahead of time. Store separately in the refrigerator.
  • Gluten-Free Option: Use tamari instead of soy sauce.
  • Sweetness Adjustment: Adjust the amount of brown sugar and honey to suit your taste.
  • Thickening the Sauce: Add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water to the sauce while simmering.
  • Thinning the Sauce: Add a little water or chicken broth to thin it out.
  • Sesame Oil: Don’t skip the sesame oil!

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