Transform your dinner routine with this flavorful Chicken Teriyaki Noodles Delight. Packed with juicy chicken, vibrant veggies, and a perfectly balanced homemade teriyaki sauce, this dish is an irresistible fusion of sweet, savory, and umami flavors. Perfect for weeknights or casual gatherings, this recipe delivers restaurant-quality satisfaction in the comfort of your own kitchen.
Ingredients
For the Teriyaki Sauce
- 1⁄2 cup soy sauce
- 1⁄4 cup water
- 2 tablespoons mirin (sweet rice wine)
- 1⁄4 cup brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For the Chicken Teriyaki Noodles
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper (to taste)
- 1 tablespoon vegetable oil
- 12 ounces fresh or frozen udon noodles
- 1 onion, sliced
- 2 carrots, julienned
- 2 cups broccoli florets
- 1 cup sliced cabbage
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Make the Teriyaki Sauce: In a medium saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves and the sauce is smooth. Slowly whisk in a cornstarch-water mixture, and cook for a few minutes until the sauce thickens. Remove from heat and set aside.
- Cook the Chicken: Season the chicken pieces with salt and pepper. In a large pan or wok, heat some vegetable oil over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes. Transfer the chicken to a plate and set aside.
- Sauté the Vegetables: In the same skillet, add onions, carrots, broccoli, and cabbage. Stir-fry for 4–5 minutes until tender-crisp. Add garlic and ginger, stirring for an additional minute.
- Cook the Noodles: If using fresh noodles, rinse under warm water to separate. For frozen noodles, cook according to package instructions.
- Bring It All Together: Add the cooked chicken back into the pan with the sautéed vegetables. Stir in the prepared noodles and drizzle the thickened teriyaki sauce over the top. Toss everything well to coat and let it all warm up, ensuring the flavors meld together.
- Garnish and Serve: Transfer to serving plates. Garnish with green onions and sesame seeds. Enjoy hot!
Conclusion
This Chicken Teriyaki Noodles Delight is a flavorful and wholesome dish that balances the sweet and savory notes of homemade teriyaki sauce with tender chicken, fresh vegetables, and chewy noodles. It’s a surefire crowd-pleaser, offering both comfort and nutrition in every bite. Try it tonight and let the flavors transport you to a culinary adventure!
Savory Chicken Teriyaki Noodles Delight
A quick and delicious one-pan meal combining tenderchicken, fresh veggies, and udon noodles tossed in a savory-sweet teriyakisauce. Easy to make and packed with flavor!
Ingredients
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons mirin sweet rice wine
- 1/4 cup brown sugar
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water slurry
For the Chicken Teriyaki Noodles
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 12 ounces fresh or frozen udon noodles
- 1 onion sliced
- 2 carrots julienned
- 2 cups broccoli florets
- 1 cup sliced cabbage
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 green onions sliced (for garnish)
- Sesame seeds for garnish
Instructions
- Make the Teriyaki Sauce: In a medium saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, minced garlic, and grated ginger. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves and the sauce is smooth. Slowly whisk in a cornstarch-water mixture, and cook for a few minutes until the sauce thickens. Remove from heat and set aside.
- Cook the Chicken: Season the chicken pieces with salt and pepper. In a large pan or wok, heat some vegetable oil over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes. Transfer the chicken to a plate and set aside.
- Sauté the Vegetables: In the same skillet, add onions, carrots, broccoli, and cabbage. Stir-fry for 4–5 minutes until tender-crisp. Add garlic and ginger, stirring for an additional minute.
- Cook the Noodles: If using fresh noodles, rinse under warm water to separate. For frozen noodles, cook according to package instructions.
- Bring It All Together: Add the cooked chicken back into the pan with the sautéed vegetables. Stir in the prepared noodles and drizzle the thickened teriyaki sauce over the top. Toss everything well to coat and let it all warm up, ensuring the flavors meld together.
- Garnish and Serve: Transfer to serving plates. Garnish with green onions and sesame seeds. Enjoy hot!