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
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)
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.
