Why Make This Recipe
Chicken Teriyaki Noodles are a delightful dish that brings the family together at the dinner table. With a sweet and savory teriyaki sauce, tender chicken, and colorful vegetables, it’s not only tasty but also a vibrant feast for the eyes. It’s a fantastic way to give your kids a wholesome meal in under 30 minutes! Plus, this dish is easy to customize with whatever veggies or proteins you have on hand, making it a perfect solution for busy weeknights.
How to Make Chicken Teriyaki Noodles
Ingredients:
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons mirin (or rice vinegar + a pinch of sugar)
- 1/4 cup brown sugar
- 1 tablespoon honey (or maple syrup)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces (or use chicken breasts)
- Salt and pepper
- 1 tablespoon vegetable oil (or olive oil)
- 12 ounces fresh or frozen udon noodles (or substitute with rice noodles)
- 1 onion, sliced
- 2 carrots, julienned
- 2 cups broccoli florets (or snap peas)
- 1 cup sliced cabbage (or bok choy)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
- Sesame seeds for garnish
Directions:
Make the Sauce: In a small saucepan, whisk together the soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Bring this to a simmer over medium heat. Add the cornstarch slurry while stirring constantly. Let it simmer until thickened, which should take about 2-3 minutes. Set it aside.
Marinate the Chicken: Season your chicken pieces with salt and pepper. Pour 1/4 cup of the teriyaki sauce over the chicken, tossing well to coat. Cover and let it marinate in the fridge for at least 15 minutes.
Cook the Chicken: Heat the oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, around 5 minutes. Transfer it to a plate.
Stir-Fry the Vegetables: In the same pan, toss in the onion and carrots first. Stir-fry for about 2-3 minutes until they start to soften. Add in the broccoli, cabbage, garlic, and ginger, then stir-fry for another 2-3 minutes until everything is crisp-tender.
Prepare the Noodles: Cook the udon noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking.
Combine Everything: Add the cooked chicken, noodles, and remaining teriyaki sauce to the veggies in the pan. Toss well and stir-fry for 1-2 minutes until everything is heated through and nicely combined.
Serve and Enjoy: Serve the teriyaki chicken noodles hot, garnished with sliced green onions and a sprinkle of sesame seeds.
How to Serve Chicken Teriyaki Noodles
These noodles are perfect as a main dish, but they can also be paired with a light cucumber salad or some steamed edamame for a more rounded meal. If your family enjoys a bit of crunch, consider adding some crushed peanuts or fried onions on top.
How to Store Chicken Teriyaki Noodles
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or stir-fry in a pan with a tiny splash of water to revive the sauce and keep everything moist.
Tips to Make Chicken Teriyaki Noodles
- Prep Ahead: Cut your veggies and chicken ahead of time. Store them in the fridge for easy access during a busy weeknight.
- Add More Veggies: Feel free to use any vegetables your family loves or needs to use up. Bell peppers, zucchini, or snap peas work wonderfully.
- Make it Your Own: Switch up the protein! If you have leftover roasted chicken or turkey, simply shred it and toss it in during the last step.
- Adjust the Sauce: If you prefer a sweeter or spicier sauce, tweak the brown sugar or add a bit of chili paste.
Variation
For a vegetarian option, replace the chicken with tofu or tempeh. Use the same marinade and cooking instructions; just be sure to press and cook the tofu until golden. You can also substitute the udon noodles with zucchini noodles for a low-carb twist!
FAQs
Can I use a different type of noodle?
Absolutely! You can substitute udon noodles with rice noodles or even spaghetti in a pinch. Just adjust the cooking time as needed.
How can I make this dish gluten-free?
Use tamari instead of soy sauce and make sure your noodles are gluten-free. Without mirin, you can simply use rice vinegar plus a touch of sugar to replicate the sweetness.
Can I freeze Chicken Teriyaki Noodles?
While it’s best enjoyed fresh, you can freeze the cooked dish. Just let it cool completely before transferring it to a freezer-safe container. Reheat gently when ready to eat!
This Chicken Teriyaki Noodles recipe is a perfect way to bring some delicious comfort to your busy evenings. Enjoy making it with your family!
Chicken Teriyaki Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
A delightful dish featuring tender chicken, colorful vegetables, and a sweet and savory teriyaki sauce, perfect for busy weeknights.
Ingredients
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons mirin (or rice vinegar + a pinch of sugar)
- 1/4 cup brown sugar
- 1 tablespoon honey (or maple syrup)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper to taste
- 1 tablespoon vegetable oil (or olive oil)
- 12 ounces fresh or frozen udon noodles (or rice noodles)
- 1 onion, sliced
- 2 carrots, julienned
- 2 cups broccoli florets (or snap peas)
- 1 cup sliced cabbage (or bok choy)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Make the Sauce: In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Bring to a simmer over medium heat, add the cornstarch slurry, and let it simmer until thickened (about 2-3 minutes). Set aside.
- Marinate the Chicken: Season chicken with salt and pepper and coat with 1/4 cup of the teriyaki sauce. Cover and marinate in the fridge for at least 15 minutes.
- Cook the Chicken: Heat oil in a large wok or skillet over medium-high heat, add marinated chicken, and stir-fry until browned and cooked through (around 5 minutes). Transfer to a plate.
- Stir-Fry the Vegetables: In the same pan, add onion and carrots; stir-fry for 2-3 minutes. Add broccoli, cabbage, garlic, and ginger; stir-fry for another 2-3 minutes until crisp-tender.
- Prepare the Noodles: Cook udon noodles according to package directions until al dente, then drain and rinse under cold water.
- Combine Everything: Add cooked chicken, noodles, and remaining teriyaki sauce to the veggies in the pan. Toss well and stir-fry for 1-2 minutes until heated through.
- Serve and Enjoy: Serve hot, garnished with sliced green onions and sesame seeds.
Notes
Customize your vegetables based on preferences. Looks great with added peanuts or fried onions for crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: teriyaki, noodles, chicken, quick dinner, stir-fry