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 for richer flavor)

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 for thickening)

1 lb Yakisoba noodles (or spaghetti, linguine, or udon noodles)

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)

1 tablespoon vegetable oil (for cooking vegetables)

Sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions

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 the chicken thoroughly. Cover and refrigerate for at least 30 minutes, or up to overnight for best flavor.

Step 2: To prepare 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 until sugar dissolves.

Step 3: Whisk together 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly add this to the simmering sauce, stirring constantly. Continue to cook for 2-3 minutes until the sauce thickens. Remove from heat and set aside.

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 without overcrowding. 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.

Step 5: Cook the noodles according to package instructions until al dente. Drain and set aside.

Step 6: In the same skillet, heat 1 tablespoon vegetable oil. Add red and green bell peppers, onion, broccoli, and carrots. Stir-fry for 5-7 minutes until tender-crisp. Add 2 cloves minced garlic and cook for 1 more minute until fragrant.

Step 7: Add the cooked noodles to the vegetables in the skillet. Pour the prepared teriyaki sauce over the mixture, then add the cooked chicken back in. Toss everything to evenly coat with sauce. Cook for an additional 2-3 minutes until heated through and sauce thickens slightly.

Step 8: Serve immediately, garnished with sesame seeds and chopped green onions. Enjoy!

Tips & Variations

Marinate the chicken overnight for deeper flavor.

Use brown sugar in the sauce for a richer, caramelized taste.

Swap chicken thighs for chicken breast if preferred, though thighs stay juicier.

Add mushrooms or snap peas for extra vegetables.

Try garnishing with toasted sesame seeds for a nutty crunch.

FAQs

Can I use other types of noodles?

Yes, you can substitute Yakisoba noodles with spaghetti, linguine, udon, or even rice noodles depending on your preference.

How can I make this dish gluten-free?

Use gluten-free soy sauce or tamari and ensure that your noodles are gluten-free varieties to adapt this recipe suitable for gluten sensitivities.

Dinner

Chicken Teriyaki Noodles Recipe

Introduction