Chicken Teriyaki Noodles are a delicious, quick, and comforting dish that brings together tender chicken, crisp vegetables, and chewy noodles in a savory-sweet teriyaki sauce. This meal is not only perfect for busy weeknights but also loved by everyone for its vibrant flavors and textures. Originating from the popular Japanese teriyaki cooking style, it’s a global favorite, often enjoyed in various forms at home or in restaurants.

Why You’ll Love This Recipe:

Restaurant-quality flavor: Tastes just like takeout, but fresher.
Easy to make: Ready in under 30 minutes, making it ideal for busy days.
Customizable: You can add any veggies or proteins you love.
Perfect for meal-prep: It reheats beautifully, so it’s great for making ahead of time.

Ingredients You’ll Need:

Boneless, Skinless Chicken Thighs or Breasts: Bite-sized pieces of chicken that soak up the delicious sauce.
Udon Noodles: Thick, chewy wheat noodles that carry the sauce well.
Salt & Pepper: Basic seasoning to enhance the chicken’s flavor.
Vegetable Oil: Perfect for high-heat stir-frying.
Veggies: Onions, carrots, broccoli florets, and cabbage for a colorful, crunchy, and healthy mix.
Garlic & Ginger: Freshly minced to add aromatic depth.
Green Onions: For garnish, adding a fresh bite.
Sesame Seeds: Adds texture and a subtle nuttiness.
Homemade Teriyaki Sauce: A simple mixture of soy sauce, water, brown sugar, honey, garlic, ginger, and a cornstarch slurry to thicken.

How to Make Chicken Teriyaki Noodles:

Step-by-Step Instructions:

Make the Teriyaki Sauce: Combine soy sauce, water, brown sugar, honey, garlic, and ginger in a small saucepan. Simmer and thicken with a cornstarch slurry.
Marinate the Chicken: Toss bite-sized chicken pieces in a portion of the teriyaki sauce and marinate for at least 15 minutes.
Cook the Chicken: Heat oil in a large skillet or wok, stir-frying the marinated chicken until fully cooked, then set aside.
Stir-fry the Vegetables: In the same skillet, cook the onions and carrots first, then add broccoli, cabbage, garlic, and ginger for a crisp-tender texture.
Cook the Noodles: Follow package instructions for udon noodles, then drain and rinse under cold water.
Combine: Toss the noodles, cooked chicken, and the remaining teriyaki sauce with the stir-fried veggies. Stir-fry for another minute until everything is heated through.
Serve: Garnish with sesame seeds and green onions before serving.

Cooking Tips:

Uniform Cuts: Keep the chicken pieces bite-sized and uniform to ensure even cooking.
Let it Marinate: Marinate the chicken longer for a deeper flavor—up to an hour is ideal.
Use the Right Noodles: Udon noodles work great for this dish, but feel free to substitute with soba, rice noodles, or even spaghetti if needed.
Veggie Variations: Swap in snap peas, bok choy, bell peppers, or mushrooms based on your preference.
Toss with Chopsticks: Use chopsticks or tongs to toss the noodles and avoid breaking them.

Helpful Tips:

Customize It: Add tofu, shrimp, or even lamb for more protein options.
Store-Bought Sauce: If short on time, use high-quality store-bought teriyaki sauce.
Meal Pairings: Serve with spring rolls, miso soup, or a fresh cucumber salad to complement the meal.

Details:

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stir-fry
Cuisine: Asian-inspired

Notes:

Marinating the chicken for at least 15 minutes is essential, but for best flavor, aim for a longer marination time. Use fresh garlic and ginger for the best flavor profile, and don’t skip rinsing the noodles under cold water to stop the cooking process.

Nutritional Information (Per Serving):

Calories: 511 kcal
Protein: 28g
Carbohydrates: 64g
Fat: 15g

Frequently Asked Questions:

Can I use different noodles? Yes! While udon noodles are traditional, soba, ramen, or even spaghetti can work in a pinch.

Can I freeze leftovers? It’s not recommended due to texture changes in the noodles and veggies. However, leftovers can be refrigerated for 3-4 days.

What other veggies can I use? Feel free to add bell peppers, mushrooms, snap peas, or bok choy for more variety.

Storage Instructions:

To Store: Refrigerate in an airtight container for 3-4 days. Store noodles and veggies separately for the best results.
To Reheat: Warm leftovers in a skillet with a splash of broth or water to avoid dryness, or microwave in short intervals.
To Freeze: Not recommended as the texture may suffer upon thawing.

Related Recipes:

If you enjoyed these Chicken Teriyaki Noodles, you might also love:

Indian Butter Chicken

Conclusion:

Chicken Teriyaki Noodles are a delightful dish that captures the essence of takeout, but with homemade freshness and ease. With its vibrant mix of vegetables, tender chicken, and a flavorful sauce, it’s a crowd-pleaser you’ll want to make again and again.

Chicken Teriyaki Noodles

Author: Charlotte

Print Recipe

Description

Chicken Teriyaki Noodles are a delightful dish that brings together bold flavors and vibrant textures, perfect for a quick, satisfying meal. Inspired by Japanese teriyaki, it combines tender chicken with a sweet, savory sauce, giving you a taste of comfort with every bite.

Ingredients

Boneless, Skinless Chicken Thighs or Breasts: Bite-sized pieces of chicken that soak up the delicious sauce.
Udon Noodles: Thick, chewy wheat noodles that carry the sauce well.
Salt & Pepper: Basic seasoning to enhance the chicken’s flavor.
Vegetable Oil: Perfect for high-heat stir-frying.
Veggies: Onions, carrots, broccoli florets, and cabbage for a colorful, crunchy, and healthy mix.
Garlic & Ginger: Freshly minced to add aromatic depth.
Green Onions: For garnish, adding a fresh bite.
Sesame Seeds: Adds texture and a subtle nuttiness.
Homemade Teriyaki Sauce: A simple mixture of soy sauce, water, brown sugar, honey, garlic, ginger, and a cornstarch slurry to thicken.

Instructions

Make the Teriyaki Sauce: Combine soy sauce, water, brown sugar, honey, garlic, and ginger in a small saucepan. Simmer and thicken with a cornstarch slurry.
Marinate the Chicken: Toss bite-sized chicken pieces in a portion of the teriyaki sauce and marinate for at least 15 minutes.
Cook the Chicken: Heat oil in a large skillet or wok, stir-frying the marinated chicken until fully cooked, then set aside.
Stir-fry the Vegetables: In the same skillet, cook the onions and carrots first, then add broccoli, cabbage, garlic, and ginger for a crisp-tender texture.
Cook the Noodles: Follow package instructions for udon noodles, then drain and rinse under cold water.
Combine: Toss the noodles, cooked chicken, and the remaining teriyaki sauce with the stir-fried veggies. Stir-fry for another minute until everything is heated through.
Serve: Garnish with sesame seeds and green onions before serving.