Chicken Teriyaki Noodles: A Delicious & Easy Recipe

Introduction

Chicken Teriyaki Noodles bring together tender, marinated chicken and savory teriyaki sauce for a delicious and easy-to-make meal. With a colorful mix of vegetables and noodles, this dish is perfect for a quick weeknight dinner that feels special.

Ingredients

• 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
• 1 tablespoon vegetable oil (plus extra for cooking)
• 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)
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 teaspoon cornstarch, mixed with 1 tablespoon cold water (slurry)
• 1 lb Yakisoba noodles (or spaghetti, linguine, or udon noodles)
• 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
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Instructions

1. Step 1: In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon mirin, 1 teaspoon grated ginger, 1 clove minced garlic, and 1 tablespoon cornstarch. Mix well to coat the chicken fully. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours or overnight for deeper flavor.
2. Step 2: To make the teriyaki sauce, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons sugar, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 clove minced garlic in a saucepan. Bring to a simmer over medium heat, stirring to dissolve sugar and honey.
3. Step 3: Stir together 1 teaspoon cornstarch and 1 tablespoon cold water to create a slurry. Slowly add the slurry to the simmering sauce, stirring constantly. Continue to cook for 2-3 minutes until the sauce thickens. Remove from heat and set aside.
4. Step 4: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, cooking in batches if needed to avoid overcrowding. Cook for 3-4 minutes per side until golden brown and cooked through (165°F/74°C). Remove chicken and set aside.
5. Step 5: Cook the noodles according to package directions until al dente. Drain and set aside.
6. Step 6: In the same skillet, heat 1 tablespoon vegetable oil. Add red and green bell peppers, onion, broccoli, and carrots. Stir-fry for 5-7 minutes until vegetables are tender-crisp. Add 2 cloves minced garlic and cook for 1 more minute until fragrant.
7. Step 7: Add the cooked noodles to the skillet with vegetables. Pour the teriyaki sauce over everything, then return the chicken to the skillet. Toss well to coat noodles, vegetables, and chicken evenly. Cook for 2-3 minutes until heated through and sauce thickens slightly.
8. Step 8: Serve immediately, garnished with sesame seeds and chopped green onions.

Tips & Variations

• For extra flavor, marinate chicken overnight to let the taste fully develop.
• Use any noodles you prefer, such as udon or linguine, based on what you have on hand.
• Add mushrooms or snap peas for additional vegetable variety and texture.
• Use brown sugar in the sauce for a richer, deeper sweetness.
• If you prefer a gluten-free version, substitute tamari for soy sauce and use gluten-free noodles.

Storage

Store leftover Chicken Teriyaki Noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, boneless chicken breast works fine, though thighs tend to stay more tender and juicy with this recipe.

Do I have to marinate the chicken?

Marinating enhances flavor and tenderness, but if you’re short on time, you can cook the chicken directly and add more sauce during the stir-fry step.

Chicken Teriyaki Noodles: A Delicious & Easy Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

This Chicken Teriyaki Noodles recipe is a delicious and easy-to-make dish featuring tender marinated chicken thighs, vibrant sautéed vegetables, and perfectly cooked noodles all tossed in a rich, homemade teriyaki sauce. Ideal for a flavorful weeknight dinner, this recipe combines savory, sweet, and umami flavors with a satisfying mix of textures.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

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

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)
• 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

Garnish

• Sesame seeds
• Chopped green onions

Instructions

1. Marinating the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon sake, 1 tablespoon mirin, 1 teaspoon grated ginger, 1 clove minced garlic, and 1 tablespoon cornstarch. Mix thoroughly so all pieces are well coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours or overnight for deeper flavor.
2. 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. Simmer over medium heat, stirring occasionally until sugar dissolves. Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry, then slowly add to the simmering sauce, stirring constantly. Continue simmering for 2-3 minutes until thickened. Remove from heat.
3. Cooking the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer without overcrowding. Cook 3-4 minutes per side until golden brown and cooked through (165°F internal temperature). Remove chicken and set aside.
4. Cooking the Noodles: Cook Yakisoba noodles or preferred alternative according to package instructions until al dente. Drain well and set aside.
5. Cooking the Vegetables: In the same skillet, heat 1 tablespoon vegetable oil. Add sliced red and green bell peppers, onion, broccoli florets, and carrots. Sauté for 5-7 minutes until tender-crisp. Add minced garlic and cook for an additional minute until fragrant.
6. Assembling the Dish: Add cooked noodles to the skillet with vegetables. Pour teriyaki sauce over the mixture, then add cooked chicken. Toss everything together to coat evenly. Cook for 2-3 minutes until heated through and sauce slightly thickens.
7. Serving: Serve immediately garnished with sesame seeds and chopped green onions. Enjoy your flavorful Chicken Teriyaki Noodles!

Notes

• For best flavor, marinate chicken overnight, but 30 minutes is adequate in a pinch.
• You can substitute chicken breasts if preferred, but thighs tend to be juicier and more tender.
• Use brown sugar for a richer sauce, but white sugar can work as a substitute.
• If you don’t have sake, dry sherry is a good alternative.
• Vegetable selection is flexible; feel free to add snap peas, mushrooms, or baby corn.
• To make this gluten-free, use tamari or a gluten-free soy sauce alternative and gluten-free noodles.
• Add a splash of toasted sesame oil at the end for extra aroma, if you like.

Keywords: Chicken Teriyaki, Teriyaki Noodles, Japanese Chicken Recipe, Yakisoba, Easy Chicken Dinner, Stir-Fry Noodles