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
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 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.
