Chicken Teriyaki Noodles Recipe

Introduction

Chicken Teriyaki Noodles offer a delightful combination of savory chicken, tender noodles, and rich teriyaki sauce. This easy recipe brings bold flavors and colorful vegetables together for a satisfying meal perfect any day of the week.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons soy sauce (for marinade)
• 1 tablespoon sake (or dry sherry, for marinade)
• 1 tablespoon mirin (sweet rice wine, for marinade)
• 1 teaspoon grated ginger (for marinade)
• 1 clove garlic, minced (for marinade)
• 1 tablespoon cornstarch (for marinade)
• 1 tablespoon vegetable oil (for cooking chicken)
• 1/2 cup soy sauce (for teriyaki sauce)
• 1/4 cup mirin (sweet rice wine, for teriyaki sauce)
• 1/4 cup sake (or dry sherry, for teriyaki sauce)
• 2 tablespoons sugar (brown sugar preferred)
• 1 tablespoon honey
• 1 teaspoon grated ginger (for teriyaki sauce)
• 1 clove garlic, minced (for teriyaki sauce)
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
• 1 lb Yakisoba noodles (or spaghetti, linguine, or udon noodles)
• 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 vegetables)
• 1 tablespoon vegetable oil (for vegetables)
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)

Instructions

1. Step 1: In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon mirin, 1 teaspoon grated ginger, 1 clove minced garlic, and 1 tablespoon cornstarch. Mix well to coat all the chicken. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours or overnight.
2. Step 2: For the teriyaki sauce, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons sugar, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove minced garlic in a medium saucepan. Simmer over medium heat, stirring until sugar and honey dissolve.
3. Step 3: Whisk together 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly add this to the simmering sauce while stirring. Continue to simmer for 2-3 minutes until thickened. Remove from heat and set aside.
4. Step 4: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if needed to avoid overcrowding. Cook 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove and set aside.
5. Step 5: Cook the noodles according to package instructions until al dente. Drain and set aside.
6. Step 6: In the same skillet, heat 1 tablespoon vegetable oil. Add red and green bell peppers, onion, broccoli, and carrots. Cook 5-7 minutes until tender-crisp. Add 2 cloves minced garlic and cook 1 more minute until fragrant.
7. Step 7: Add cooked noodles to the skillet with vegetables. Pour the teriyaki sauce over everything, then add the cooked chicken back in. Toss to combine and heat through for 2-3 minutes, allowing the sauce to coat the ingredients evenly.
8. Step 8: Serve immediately, garnished with sesame seeds and chopped green onions. Enjoy your flavorful Chicken Teriyaki Noodles!

Tips & Variations

• For more depth, marinate the chicken overnight to intensify flavor.
• Use brown sugar for a richer teriyaki sauce taste.
• Substitute chicken thighs with chicken breast for a leaner option.
• Add other vegetables like snap peas or mushrooms for variety.
• Use udon or linguine noodles if Yakisoba noodles aren’t available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water to loosen the sauce if needed. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used. It will be leaner and may cook slightly faster, so watch carefully to avoid drying out.

What can I substitute if I don’t have mirin or sake?

If you don’t have mirin or sake, dry sherry is a good substitute. Alternatively, you can use a mix of rice vinegar with a pinch of sugar to mimic the sweetness and acidity.

Chicken Teriyaki Noodles Recipe

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4.5 from 142 reviews

Chicken Teriyaki Noodles is a flavorful and easy-to-make dish featuring tender marinated chicken thighs cooked in a rich homemade teriyaki sauce, tossed with stir-fried vegetables and Yakisoba noodles. This recipe combines savory, sweet, and umami flavors for a satisfying meal perfect for weeknight dinners or casual gatherings.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

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

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)

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

Garnish

• Sesame seeds
• Chopped green onions

Instructions

1. Marinating the Chicken: In a medium bowl, combine the chicken pieces, 2 tablespoons soy sauce, 1 tablespoon sake (or dry sherry), 1 tablespoon mirin, 1 teaspoon grated ginger, 1 clove minced garlic, and 1 tablespoon cornstarch. Mix well to coat all pieces. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours or overnight for deeper flavor.
2. Preparing the Teriyaki Sauce: In a saucepan, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake (or dry sherry), 2 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove minced garlic. Simmer over medium heat, stirring to dissolve sugars. Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make slurry. Stir slurry into sauce and cook 2-3 minutes until thickened. Remove from heat and set aside.
3. Cooking the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken in a single layer to avoid steaming; cook 3-4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Remove chicken and set aside.
4. Cooking the Noodles: Cook Yakisoba noodles according to package instructions until tender. If using alternative noodles (spaghetti, linguine, udon), cook until al dente. Drain well and set aside.
5. Cooking the Vegetables (Optional): In the same skillet, 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 2 cloves minced garlic and cook 1 more minute until fragrant.
6. Assembling the Dish: Add cooked noodles to the skillet with vegetables. Pour prepared teriyaki sauce over noodles and vegetables. Return cooked chicken to skillet. Toss everything together to evenly coat with sauce. Cook an additional 2-3 minutes until heated through and sauce thickens slightly.
7. Serving: Serve immediately, garnished with sesame seeds and chopped green onions. Enjoy your flavorful Chicken Teriyaki Noodles!

Notes

• Marinate chicken overnight for best flavor penetration.
• You can substitute chicken thighs with chicken breasts, but thighs remain juicier.
• If you prefer less sweetness, reduce sugar and honey in the sauce.
• Vegetables can be customized based on preference or availability.
• Use gluten-free soy sauce to make this recipe gluten-free.
• Ensure not to overcrowd the pan when cooking chicken for best searing.

Keywords: Chicken Teriyaki, Teriyaki Noodles, Japanese Noodles, Stir-fry, Yakisoba, Easy Chicken Dinner, Asian Chicken Recipe