If you’re looking for a dish that’s bursting with flavor while being surprisingly simple to prepare, you’ve got to try this Chicken Teriyaki Noodles Recipe. It perfectly balances tender, juicy chicken with a glossy, sweet-savory teriyaki sauce that clings to every strand of noodles. The combination of fresh veggies, vibrant colors, and that addictive sauce makes it a crowd-pleaser that never fails to impress, whether it’s a weeknight dinner or a casual gathering with friends.
Ingredients You’ll Need
Every ingredient in this Chicken Teriyaki Noodles Recipe plays a crucial role, bringing texture, depth, and balance to the dish. From the rich umami of soy sauce to the gentle sweetness of honey and mirin, the components come together effortlessly to create that iconic teriyaki flavor and the perfect noodle stir-fry.
- Boneless, skinless chicken thighs (1.5 lbs): These provide juicy, flavorful meat that stays tender during cooking.
- Soy sauce (2 tablespoons plus 1/2 cup): The salty backbone of the marinade and sauce, adding depth and complexity.
- Sake or dry sherry (1 tablespoon plus 1/4 cup): Adds subtle acidity and a touch of sweetness that enhances the sauce.
- Mirin (1 tablespoon plus 1/4 cup): Sweet rice wine that balances savory elements with smooth sweetness.
- Grated ginger (1 teaspoon plus 1 teaspoon): Provides a fresh, zesty kick essential for authentic flavor.
- Minced garlic (1 clove plus 3 cloves): Builds aromatic layers that enrich the dish’s profile.
- Cornstarch (2 teaspoons in total): Used in both the marinade and sauce for that glossy, thick texture.
- Vegetable oil (3 tablespoons): Perfect for stir-frying chicken, veggies, and noodles without overpowering flavors.
- Brown sugar (2 tablespoons): Adds a rich caramel-like sweetness to the sauce.
- Honey (1 tablespoon): Enhances the sauce’s sweetness and adds a subtle floral note.
- Yakisoba noodles (1 lb): Classic choice with great texture, but spaghetti, linguine, or udon work beautifully too.
- Red and green bell peppers, onion, broccoli, carrots: These vegetables contribute color, crunch, and vitamins, rounding out the dish.
- Sesame seeds and chopped green onions: Essential garnishes that add nuttiness and fresh brightness.
How to Make Chicken Teriyaki Noodles Recipe
Step 1: Marinate the Chicken
Start by mixing your chicken pieces with soy sauce, sake, mirin, grated ginger, minced garlic, and cornstarch. This marinade not only infuses the chicken with deep teriyaki flavors but also tenderizes it, thanks to the cornstarch. Allow your chicken to chill in the fridge for at least half an hour to soak up all those wonderful tastes.
Step 2: Prepare the Teriyaki Sauce
While the chicken marinates, let’s whip up that irresistible sauce! Combine soy sauce, mirin, sake, brown sugar, honey, ginger, and garlic in a saucepan, then simmer until everything melds beautifully. Stir in a cornstarch slurry to thicken it just right into a silky, luscious glaze—the heart of our Chicken Teriyaki Noodles Recipe.
Step 3: Cook the Chicken
Heat a bit of vegetable oil in a skillet until it’s sizzling, then add the marinated chicken pieces in a single layer. Cooking in batches keeps the chicken crisp on the edges while locking in juiciness. When the chicken turns a gorgeous golden-brown and hits the perfect internal temperature, remove it and set aside for later assembly.
Step 4: Prepare the Noodles
Cook your choice of noodles—Yakisoba is authentic and chewy, but spaghetti, linguine, or udon work wonderfully too. The key is to cook them al dente so they can hold up to tossing in the sauce and stir-fried veggies without getting mushy.
Step 5: Stir-Fry the Vegetables
A vibrant mix of bell peppers, onions, broccoli, and carrots adds freshness, texture, and pops of color. Toss them in the skillet with some oil until tender-crisp, then add the minced garlic to release all those fragrant oils, building layers of flavor.
Step 6: Combine Everything
Now for the grand finale: toss your noodles and vegetables back into the skillet, drizzle with the thickened teriyaki sauce, and fold in the perfectly cooked chicken. Stir it all together and let the heat bring the layers of flavor into harmony while the sauce clings to every bite.
How to Serve Chicken Teriyaki Noodles Recipe
Garnishes
Sprinkling toasted sesame seeds and freshly chopped green onions right on top adds a delightful crunch and brilliant bursts of color. They elevate the dish visually while enhancing its flavor with subtle nuttiness and fresh sharpness.
Side Dishes
Keep sides simple with a crisp Asian-style salad or steamed edamame for a healthy crunch. A bowl of miso soup or pickled vegetables can also complement the rich umami of this Chicken Teriyaki Noodles Recipe beautifully.
Creative Ways to Present
For a fun twist, serve the noodles in individual bowls topped with a fried egg or sliced avocado for creaminess. Offering chopsticks alongside can make it feel like a special treat and add to the joy of eating this comforting dish.
Make Ahead and Storage
Storing Leftovers
After enjoying your Chicken Teriyaki Noodles, pack any leftovers into an airtight container. Stored in the fridge, they’ll stay delicious for up to 3 days, making for easy next-day meals packed with flavor.
Freezing
If you want to save some for longer, freeze the cooked chicken separately from the noodles and vegetables to avoid texture changes. When stored properly in airtight containers or freezer bags, the chicken can last up to 2 months.
Reheating
To reheat, gently warm the chicken and vegetables in a skillet over medium heat, then add noodles and a splash of water or extra sauce if needed to revive moisture. Avoid microwave reheating if possible to maintain the dish’s fantastic texture and flavor.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs are more forgiving and juicy, using chicken breast will work fine; just be careful not to overcook it to keep it tender and moist in this Chicken Teriyaki Noodles Recipe.
What if I don’t have sake or mirin?
If you can’t find sake or mirin, dry sherry or a combination of white wine and a little sugar can substitute well. These alternatives maintain the balance of sweetness and acidity that’s key to the sauce.
Are there vegetarian options for this recipe?
Yes! Swap the chicken for firm tofu or tempeh and load up on veggies. Use a vegetarian stir-fry sauce variation to keep the flavors rich and satisfying.
Can I make this recipe ahead of time?
Definitely. You can prepare the marinade and sauce in advance, and even marinate the chicken overnight. This makes cooking day much smoother and infuses deeper flavor into your Chicken Teriyaki Noodles.
How spicy is this recipe?
This Chicken Teriyaki Noodles Recipe is mild by default, but feel free to add a pinch of red pepper flakes or a drizzle of sriracha for a spicy kick that suits your taste buds.
Final Thoughts
There’s something incredibly comforting about a dish that combines familiar flavors with a touch of elegance, and this Chicken Teriyaki Noodles Recipe hits all those marks perfectly. It’s easy enough for a weeknight, impressive enough for guests, and deeply satisfying from the very first bite. I can’t wait for you to try it and make it one of your own kitchen favorites!
Print
Chicken Teriyaki Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
Chicken Teriyaki Noodles is a flavorful and easy-to-make dish featuring tender marinated chicken thighs cooked to perfection in a homemade teriyaki sauce, combined with savory noodles and crisp vegetables. This recipe blends traditional Japanese ingredients with accessible cooking techniques to deliver a deliciously satisfying meal in about 45 minutes, 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)
Noodles and 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 1.5 lbs of chicken thigh pieces with 2 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon mirin, 1 teaspoon grated ginger, and 1 clove minced garlic. Add 1 tablespoon cornstarch, mixing thoroughly so all pieces are coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours or overnight for optimal flavor.
- Preparing the Teriyaki Sauce: In a medium saucepan, mix 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons brown sugar, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove minced garlic. Bring to a simmer over medium heat, stirring occasionally. Whisk together 1 teaspoon cornstarch and 1 tablespoon cold water to make a slurry. Slowly add the slurry to the simmering sauce, stirring constantly, and cook 2-3 minutes until thickened. Remove from heat.
- 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 without overcrowding. Cook for 3-4 minutes per side until golden brown and fully cooked (internal temp 165°F/74°C). Remove chicken and set aside.
- Cooking the Noodles: Prepare Yakisoba or alternative noodles according to package instructions until al dente. Drain and set aside.
- Cooking the Vegetables (Optional): In the same skillet, heat 1 tablespoon vegetable oil. Add sliced red bell pepper, green bell pepper, onion, broccoli florets, and carrots. Stir-fry for 5-7 minutes until tender-crisp. Add 2 cloves minced garlic and cook 1 more minute until fragrant.
- Assembling the Chicken Teriyaki Noodles: Add cooked noodles to the skillet with vegetables. Pour teriyaki sauce over them and return cooked chicken to the pan. Toss to combine evenly. Cook for 2-3 minutes more until heated through and sauce thickens slightly.
- Serving: Serve immediately garnished with sesame seeds and chopped green onions. Enjoy the flavorful Chicken Teriyaki Noodles!
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Use brown sugar for a richer teriyaki sauce flavor.
- Adjust sweetness by increasing or decreasing sugar and honey.
- Vegetables are optional but add great texture and nutrition.
- If yakisoba noodles are unavailable, spaghetti, linguine, or udon are suitable alternatives.
- Cook chicken in batches if needed to avoid overcrowding and ensure proper searing.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safety.
- For a gluten-free version, substitute soy sauce with tamari and ensure mirin is gluten-free.
