Name: Chicken Teriyaki Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1/2 cup soy sauce: Provides the main umami flavor. For less sodium, try a low-sodium soy sauce or tamari for a gluten-free option.; 1/4 cup water: Adjusts the consistency of the sauce.; 2 tablespoons mirin (sweet rice wine): Adds sweetness and depth. Substitute with a splash of sake or extra honey if mirin isn’t available.; 1/4 cup brown sugar: Adds a balanced sweetness. Light or dark brown sugar works well; just note that dark brown will give a richer flavor.; 1 tablespoon honey: Offers a natural sweetness and thickness to the sauce. You could replace this with maple syrup or agave nectar.; 2 cloves garlic, minced: Fresh garlic enhances the savory profile. Garlic powder can work in a pinch (use 1/2 teaspoon).; 1 teaspoon grated fresh ginger: For warmth and zing. Ground ginger (1/4 teaspoon) is a substitute but lacks the same intensity.; 1 tablespoon cornstarch mixed with 2 tablespoons cold water: This slurry thickens the sauce. Arrowroot powder or tapioca starch can be used if cornstarch is unavailable.; 1 pound boneless skinless chicken thighs, cut into bite-sized pieces: Chicken thighs offer a tender, juicy bite. Chicken breast can be used but may be slightly less tender.; Salt and pepper: For seasoning the chicken.; 1 tablespoon vegetable oil: Use a neutral oil like vegetable, canola, or sunflower oil for stir-frying.; 12 ounces fresh or frozen udon noodles: Udon noodles provide a perfect chewy texture. Substitute with soba or even spaghetti if needed.; 1 onion, sliced: Adds sweetness and balance.; 2 carrots, julienned: Provides color, crunch, and slight sweetness. Bell peppers or zucchini are great alternatives.; 2 cups broccoli florets: A hearty vegetable that soaks up the sauce well. Snap peas or green beans can also work.; 1 cup sliced cabbage: Adds a mild flavor and crunch. Napa cabbage or bok choy makes excellent substitutions.; 3 cloves garlic, minced: Elevates the dish’s aroma.; 1 tablespoon fresh ginger, grated: Infuses warmth and depth.; 2 green onions, sliced: Adds a mild onion flavor and fresh garnish.; Sesame seeds: For garnish, adding a nutty flavor. Toasted sesame seeds provide extra flavor.

Ingredients

Scale

For the Teriyaki Sauce:

1/2 cup soy sauce: Provides the main umami flavor. For less sodium, try a low-sodium soy sauce or tamari for a gluten-free option.
1/4 cup water: Adjusts the consistency of the sauce.
2 tablespoons mirin (sweet rice wine): Adds sweetness and depth. Substitute with a splash of sake or extra honey if mirin isn’t available.
1/4 cup brown sugar: Adds a balanced sweetness. Light or dark brown sugar works well; just note that dark brown will give a richer flavor.
1 tablespoon honey: Offers a natural sweetness and thickness to the sauce. You could replace this with maple syrup or agave nectar.
2 cloves garlic, minced: Fresh garlic enhances the savory profile. Garlic powder can work in a pinch (use 1/2 teaspoon).
1 teaspoon grated fresh ginger: For warmth and zing. Ground ginger (1/4 teaspoon) is a substitute but lacks the same intensity.
1 tablespoon cornstarch mixed with 2 tablespoons cold water: This slurry thickens the sauce. Arrowroot powder or tapioca starch can be used if cornstarch is unavailable.

For the Chicken Teriyaki Noodle Dish:

1 pound boneless skinless chicken thighs, cut into bite-sized pieces: Chicken thighs offer a tender, juicy bite. Chicken breast can be used but may be slightly less tender.
Salt and pepper: For seasoning the chicken.
1 tablespoon vegetable oil: Use a neutral oil like vegetable, canola, or sunflower oil for stir-frying.
12 ounces fresh or frozen udon noodles: Udon noodles provide a perfect chewy texture. Substitute with soba or even spaghetti if needed.
1 onion, sliced: Adds sweetness and balance.
2 carrots, julienned: Provides color, crunch, and slight sweetness. Bell peppers or zucchini are great alternatives.
2 cups broccoli florets: A hearty vegetable that soaks up the sauce well. Snap peas or green beans can also work.
1 cup sliced cabbage: Adds a mild flavor and crunch. Napa cabbage or bok choy makes excellent substitutions.
3 cloves garlic, minced: Elevates the dish’s aroma.
1 tablespoon fresh ginger, grated: Infuses warmth and depth.
2 green onions, sliced: Adds a mild onion flavor and fresh garnish.
Sesame seeds: For garnish, adding a nutty flavor. Toasted sesame seeds provide extra flavor.

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Instructions

Prepare the Teriyaki Sauce
- In a small saucepan, combine soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Whisk to blend the flavors.
- Place the pan over medium heat and bring the mixture to a gentle simmer.
- Add the cornstarch slurry (cornstarch mixed with cold water) to the saucepan while whisking continuously to avoid lumps.
- Allow the sauce to simmer for about 2–3 minutes until it thickens, stirring often to prevent sticking. Once it reaches a smooth, glossy consistency, remove it from heat and set aside.
Marinate and Cook the Chicken
- Season the chicken pieces with salt and pepper. Take about 1/4 cup of the teriyaki sauce and pour it over the chicken, tossing to coat. Cover and let the chicken marinate for at least 15 minutes in the refrigerator to absorb the flavors.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the marinated chicken pieces.
- Stir-fry the chicken for about 5 minutes or until it’s fully cooked and golden brown on all sides. Remove the chicken from the pan and set it aside on a plate.
Cook the Vegetables
- In the same pan, add the sliced onion and julienned carrots. Stir-fry for 2–3 minutes until the onion is translucent and the carrots begin to soften.
- Add the broccoli, cabbage, garlic, and ginger, stirring occasionally. Cook for another 2–3 minutes or until the vegetables are crisp-tender. The goal is to retain a slight crunch for texture.
Cook the Noodles
- Cook the udon noodles according to the package instructions, typically until al dente. Drain and rinse under cold water to stop the cooking process and remove excess starch.
- Add the drained noodles, cooked chicken, and the remaining teriyaki sauce to the pan with the vegetables.
Combine and Serve
- Gently toss everything together, stirring to coat the chicken, noodles, and vegetables with the teriyaki sauce. Stir-fry for 1–2 minutes until everything is heated through and well combined.
- Serve the Chicken Teriyaki Noodles hot, garnished with sliced green onions and a sprinkle of sesame seeds.

Notes

Swap the Protein: Try shrimp, beef, or tofu for variety. Tofu works especially well as it absorbs the sauce beautifully.
Add Spice: For a kick, add a dash of sriracha or a sprinkle of red pepper flakes to the sauce.
Make It Gluten-Free: Substitute soy sauce with tamari, and use gluten-free noodles.
Switch Up the Noodles: Don’t have udon noodles? Soba, lo mein, or even spaghetti can work in a pinch.
Vegetable Variations: Swap or add vegetables like bell peppers, mushrooms, snow peas, or baby corn for extra color and flavor.

Author: Paula Susan
Prep Time: 5minutes
Cook Time: 15 minutes