Description
Chicken Teriyaki Noodles is a delicious and easy-to-make dish featuring tender marinated chicken thighs, stir-fried vegetables, and flavorful yakisoba noodles all coated in a rich homemade teriyaki sauce. This recipe combines authentic Japanese flavors with a quick stovetop cooking method perfect for a satisfying weeknight meal.
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 & 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
For Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Marinating the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, sake, mirin, grated ginger, minced garlic, and cornstarch. Mix thoroughly to coat all chicken pieces well. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours or overnight for optimal flavor absorption.
- Preparing the Teriyaki Sauce: In a saucepan, combine soy sauce, mirin, sake, sugar, honey, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring occasionally to dissolve sugar and honey. Whisk cornstarch slurry separately and slowly add to the simmering sauce, stirring constantly. Continue to simmer 2-3 minutes until thickened. Remove from heat and set aside.
- Cooking the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken in a single layer, avoiding overcrowding. Cook 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove the chicken and set aside.
- Cooking the Noodles: Prepare the noodles following package instructions until al dente. Drain and set aside.
- Cooking the Vegetables (Optional): In the same skillet, heat vegetable oil and add bell peppers, onion, broccoli, and 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, pour in the teriyaki sauce, and return chicken to the skillet. Toss to combine and evenly coat everything with sauce. Cook an additional 2-3 minutes until heated through and sauce slightly thickens.
- Serving: Serve immediately garnished with sesame seeds and chopped green onions for added flavor and texture. Enjoy your flavorful Chicken Teriyaki Noodles!
Notes
- Marinating the chicken overnight enhances flavor but a minimum of 30 minutes is sufficient.
- You can substitute yakisoba noodles with spaghetti, linguine, or udon depending on availability.
- Adjust sweetness by altering sugar and honey quantities to taste.
- Ensure the skillet is hot before adding chicken to achieve a golden sear rather than steaming.
- Vegetables are optional but add great texture and nutrition to the dish.
- For a gluten-free version, use tamari instead of soy sauce and check noodle labels carefully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Keywords: Chicken Teriyaki, Yakisoba Noodles, Teriyaki Sauce, Stir Fry, Japanese Noodles, Easy Dinner, Weeknight Meal
