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 Noodle Dish
- 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
- Sesame seeds, for garnish
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, whisk together the soy sauce, water, mirin, brown sugar, honey, minced garlic, and fresh ginger. Bring the mixture to a simmer over medium heat.
- Thicken the Sauce: While whisking constantly, add the cornstarch slurry to the saucepan. Continue to simmer and stir frequently until the sauce thickens, about 2-3 minutes. Remove from the heat and set aside.
- Marinate the Chicken: Season the chicken pieces with salt and pepper. Pour 1/4 cup of the prepared teriyaki sauce over the chicken and toss to coat evenly. Cover and let marinate for at least 15 minutes in the fridge (longer if possible for better flavor).
- Cook the Chicken: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5 minutes. Transfer the cooked chicken to a plate.
- Stir-fry the Vegetables: In the same pan, add onion and carrots. Stir-fry for 2-3 minutes, until beginning to soften. Next, add the broccoli florets, sliced cabbage, minced garlic, and grated ginger. Continue to stir-fry for another 2-3 minutes until vegetables are crisp-tender.
- Cook the Noodles: Prepare the udon noodles according to the package directions until just al dente. Drain and rinse briefly under cold water to prevent sticking.
- Combine and Finish: Return the cooked chicken to the pan with the vegetables. Add the cooked noodles and the remaining teriyaki sauce. Toss everything together and stir-fry for 1-2 minutes, ensuring the noodles and chicken are evenly coated and heated through.
- Garnish and Serve: Plate the chicken teriyaki noodles. Top with sliced green onions and a generous sprinkle of sesame seeds. Serve hot and enjoy!
Notes
- The chicken will taste even better if you marinate it for at least an hour rather than only 15 minutes.
- You can substitute chicken breast for thighs if you prefer a leaner option, but thighs stay juicier.
- Swap udon noodles for soba, ramen, or even spaghetti in a pinch.
- Add bell peppers or snap peas for extra color and crunch.
- Leftovers reheat well for up to 2 days; store in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 511 kcal
- Sugar: 18g
- Sodium: 1400mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg