Description
Chicken Teriyaki Noodles is a flavorful and easy-to-make dish combining tender marinated chicken, savory homemade teriyaki sauce, stir-fried vegetables, and perfectly cooked noodles. This recipe brings authentic Japanese-inspired flavors to your kitchen in under an hour, making it perfect for a satisfying weeknight dinner that serves six people.
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 cooking chicken)
- 1 tablespoon vegetable oil (for cooking 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 vegetables)
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 (or dry sherry), 1 tablespoon mirin, 1 teaspoon grated ginger, and 1 clove minced garlic. Add 1 tablespoon cornstarch to the mixture and mix thoroughly to coat the chicken evenly. Cover with plastic wrap or place in a resealable bag and refrigerate for at least 30 minutes, preferably 1-2 hours or overnight to maximize flavor.
- Preparing the Teriyaki Sauce: In a medium saucepan, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake (or dry sherry), 2 tablespoons sugar (brown sugar preferred), 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove minced garlic. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar and honey. In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly add the slurry to the simmering sauce, stirring constantly. Simmer for 2-3 minutes until thickened, then remove from heat and set aside.
- Cooking the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, avoiding overcrowding to ensure proper searing. Cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from skillet and set aside.
- Cooking the Noodles: Cook Yakisoba noodles (or the alternative noodles) according to package instructions until al dente. Drain well 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 sliced carrots. Stir-fry for 5-7 minutes until tender-crisp. Add minced garlic and cook for an additional minute until fragrant.
- Assembling the Chicken Teriyaki Noodles: Add cooked noodles to the skillet with vegetables (if using). Pour the prepared teriyaki sauce over the noodles and vegetables, then return the cooked chicken to the skillet. Toss everything together to evenly coat with the sauce. Cook for another 2-3 minutes until heated through and sauce thickens slightly.
- Serving: Serve immediately, garnished with sesame seeds and chopped green onions. Enjoy your flavorful Chicken Teriyaki Noodles!
Notes
- Marinating the chicken overnight enhances the flavor dramatically.
- Use brown sugar in the teriyaki sauce for a richer, deeper taste.
- Vegetables are optional but recommended for added texture and nutrition.
- You can substitute Yakisoba noodles with spaghetti, linguine, or udon noodles based on availability.
- Ensure not to overcrowd the skillet when cooking chicken for a nice sear.
- If the sauce thickens too much, add a splash of water to loosen it.
