If you are looking for an irresistibly flavorful and satisfying meal that comes together in no time, this Chicken Teriyaki Noodles: An Easy and Delicious Recipe is exactly what you need to try. It masterfully blends tender, juicy chicken thigh pieces with vibrant stir-fried vegetables and perfectly cooked noodles, all enveloped in a luscious and slightly sweet teriyaki sauce. The result is a comforting yet fresh dish that bursts with traditional Japanese flavors, elevated with a homemade sauce that’s both rich and smooth. Whether for a busy weeknight dinner or a casual gathering, this recipe promises to impress with its beautiful balance of taste, texture, and color.
Ingredients You’ll Need
Getting the ingredients right is the first step to bringing this dish to life. Each component plays a crucial role in ensuring your Chicken Teriyaki Noodles: An Easy and Delicious Recipe is full of flavor and perfectly balanced from savory to sweet, tender to crunchy.
- 1.5 lbs boneless, skinless chicken thighs: Juicy and flavorful, this cut stays tender and absorbs the teriyaki marinade beautifully.
- Soy sauce (several uses): Provides that unmistakable salty-sweet umami core to both the marinade and sauce.
- Sake or dry sherry: Adds a subtle depth and slight tang that lifts the overall flavor profile.
- Mirin (sweet rice wine): Brings natural sweetness and glossy shine to the sauce.
- Grated ginger and minced garlic: Essential aromatics adding warmth, spicy undertones, and brightness.
- Cornstarch: Ensures the sauce thickens to a silky consistency and helps the marinade cling to the chicken.
- Vegetable oil: For that perfect sear on the chicken and to lightly stir-fry the vegetables.
- Sugar (preferably brown): Enhances the sweetness and deepens the caramel notes in the sauce.
- Honey: Balances the salty and sour elements with natural sweetness and smoothness.
- Yakisoba noodles (or alternatives like spaghetti, linguine, udon): The comforting base that soaks up the delicious sauce.
- Fresh vegetables (red and green bell peppers, onion, broccoli, carrots): Add vibrant color and satisfyingly crisp texture.
- Sesame seeds and chopped green onions: Perfect finishing touches for an inviting presentation and subtle nutty crunch.
How to Make Chicken Teriyaki Noodles: An Easy and Delicious Recipe
Step 1: Marinate the Chicken
Start by combining your chicken pieces with soy sauce, sake, mirin, grated ginger, garlic, and cornstarch. This marinade is the foundation for every bite, infusing the chicken with sweet, savory, and aromatic notes. Letting the chicken rest in this mixture for at least 30 minutes (or ideally up to overnight) ensures each piece is tender and bursting with flavor once cooked.
Step 2: Prepare the Teriyaki Sauce
While the chicken marinates, whisk together soy sauce, mirin, sake, brown sugar, honey, grated ginger, and garlic in a saucepan. Gently simmering this mixture melts the sugar and blends the flavors beautifully. Adding a cornstarch slurry thickens the sauce into a glossy, luscious texture that will cling perfectly to your noodles, chicken, and vegetables.
Step 3: Cook the Chicken
Heat vegetable oil over medium-high heat in a large skillet or wok and sear the marinated chicken in a single layer. Avoid overcrowding to achieve that desirable golden exterior without steaming the pieces. Cooking the chicken in batches might be necessary to ensure a caramelized crust and juicy interior. Once each batch is done, set the chicken aside to rest.
Step 4: Cook the Noodles
While the chicken rests, cook your Yakisoba noodles or any substitute noodles according to package instructions until just tender. Draining them well is key – no one wants soggy noodles – so they nicely absorb the teriyaki sauce without becoming mushy.
Step 5: Stir-Fry the Vegetables (Optional but Recommended)
Using the same skillet, add a bit of oil and toss in your colorful bell peppers, onions, broccoli, and carrots. Stir-fry them until they are tender but still maintain a pleasant bite. Adding minced garlic at the end enhances their aroma and flavor, complementing the entire dish.
Step 6: Combine Everything Together
Now it’s the fun part: toss the cooked noodles into the veggies, drizzle your silky teriyaki sauce over everything, then add the cooked chicken back in. A gentle stir and toss ensures every strand of noodle and bite of chicken is coated in that dreamy sauce, warming it through and allowing the flavors to meld perfectly.
Step 7: Serve and Enjoy
Plate your Chicken Teriyaki Noodles immediately, sprinkling on toasted sesame seeds and chopped green onions for a pop of texture and fresh bite. The dish is best enjoyed hot, with the sauce cascading over tender noodles and crisp vegetables in every forkful.
How to Serve Chicken Teriyaki Noodles: An Easy and Delicious Recipe
Garnishes
Simple toppings like sesame seeds and sliced green onions should never be overlooked—they add both visual appeal and a layer of nutty flavor and freshness that elevate the dish beyond just good to truly crave-worthy. Feel free to experiment with a little shredded nori or crushed peanuts for additional crunch and a hint of sea flavor.
Side Dishes
Pairing these noodles with traditional Japanese sides like miso soup or a crisp cucumber salad creates a balanced and complete meal. You can also serve them alongside steamed edamame or pickled vegetables to add brightness and variety to your table.
Creative Ways to Present
Thinking outside the bowl can be fun—try serving the chicken teriyaki noodles wrapped in lettuce cups for a hands-on experience, or arrange the components in a bento box for an eye-catching lunch option. Even layering the noodles and chicken over a bed of mixed greens turns it into a delightful fusion salad.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container once cooled. The noodles, chicken, and vegetables keep well in the refrigerator for up to 3 days, making it a perfect option for meal prep or next-day lunches.
Freezing
This dish can be frozen, but the texture of the vegetables may soften upon thawing. If you intend to freeze portions, consider leaving the vegetables out during cooking and adding fresh ones at reheating time. Store in freezer-safe containers and consume within 1 to 2 months for best quality.
Reheating
Reheat your Chicken Teriyaki Noodles gently in a skillet or microwave, adding a splash of water or extra soy sauce if needed to keep the noodles moist and saucy. Stir frequently to prevent sticking and ensure even warming without drying out the chicken.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs are juicier and more forgiving during cooking, chicken breasts work as well—just be careful not to overcook them so they remain tender.
What can I substitute for sake or mirin?
If Japanese rice wines aren’t handy, dry sherry or even a dry white wine with a touch of sugar can mimic the flavor profile nicely in this recipe.
Can I make this recipe vegetarian?
Yes! Swap the chicken for firm tofu or tempeh and use vegetable broth in place of the meat juices if you incorporate any. Vegetables and noodles remain the same to keep it delicious and hearty.
How spicy is this dish?
This Chicken Teriyaki Noodles: An Easy and Delicious Recipe is naturally mild, but you can easily add chili flakes or sriracha to the sauce if you like some heat.
Can I use pre-cooked noodles?
Pre-cooked noodles work well; just warm them gently in the pan with the sauce and other ingredients to prevent overcooking and achieve a perfect texture.
Final Thoughts
There is something truly comforting and satisfying about this Chicken Teriyaki Noodles: An Easy and Delicious Recipe, especially when shared with friends or family on a cozy evening. It’s the kind of dish that feels special yet comes together effortlessly—making it a new favorite right from the first bite. Give it a try and let the vibrant flavors and textures win you over!
Print
Chicken Teriyaki Noodles: An Easy and Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
This Chicken Teriyaki Noodles recipe is a flavorful and easy-to-make dish featuring tender marinated chicken thighs, perfectly cooked Yakisoba noodles, and crisp vegetables all tossed in a rich, homemade teriyaki sauce. It combines savory, sweet, and umami flavors for a satisfying Asian-inspired meal that is perfect for weeknight dinners or casual gatherings.
Ingredients
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 for richer flavor)
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (slurry)
For the Noodles and Vegetables
- 1 lb Yakisoba noodles (or spaghetti, linguine, or udon noodles)
- 1 tablespoon vegetable oil (for cooking chicken)
- 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 Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Marinating the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon sake (or dry sherry), 1 tablespoon mirin, 1 teaspoon grated ginger, and 1 clove minced garlic. Add 1 tablespoon cornstarch and mix well ensuring all chicken pieces are coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours or overnight for maximum flavor.
- Preparing the Teriyaki Sauce: In a medium saucepan, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake (or dry sherry), 2 tablespoons sugar, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove minced garlic. Bring to a simmer over medium heat stirring occasionally to dissolve sugars. Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then add it slowly to the simmering sauce while stirring. Simmer for 2-3 minutes until thickened. Remove from heat and set aside.
- 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, avoiding overcrowding. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from skillet and set aside.
- Cooking the Noodles: Prepare Yakisoba noodles according to package instructions. If using spaghetti, linguine, or udon noodles, cook until al dente. Drain well and set aside.
- Cooking the Vegetables (Optional): In the same skillet, heat 1 tablespoon vegetable oil. Add sliced red and green bell peppers, onion, broccoli florets, and carrots. Cook for 5-7 minutes until tender-crisp. Add 2 cloves minced garlic and cook for an additional minute until fragrant.
- Assembling the Chicken Teriyaki Noodles: Add the cooked noodles to the skillet with vegetables. Pour prepared teriyaki sauce over the mixture. Return cooked chicken to the skillet. Toss everything together to coat noodles, vegetables, and chicken evenly with the sauce. Cook for another 2-3 minutes to heat through and allow sauce to thicken slightly.
- Serving: Serve the Chicken Teriyaki Noodles immediately, garnished with sesame seeds and chopped green onions. Enjoy a delicious and hearty meal!
Notes
- Marinate the chicken overnight in the refrigerator for deeper flavor.
- Adjust the sweetness of the teriyaki sauce by varying sugar and honey to taste.
- You can substitute Yakisoba noodles with spaghetti, linguine, or udon noodles as preferred.
- Add vegetables of your choice such as snap peas, mushrooms, or baby corn for variety.
- For a gluten-free option, use gluten-free soy sauce.
- Ensure not to overcrowd the pan when cooking chicken to get a nice sear.
- The dish is best served immediately but can be stored in an airtight container for up to 2 days.
