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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.

Ingredients

Scale

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

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