Chicken Teriyaki Noodles – Quick, Flavorful, and Family-Approved
This Chicken Teriyaki Noodles recipe is the perfect combination of convenience, bold flavors, and nutrition. Tender, juicy chicken is marinated in a rich homemade teriyaki sauce, stir-fried to golden perfection, and then tossed with crisp, fresh vegetables and chewy udon noodles. The result is a balanced, wholesome, and deeply satisfying dish that you can prepare in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Ingredients
- 1 lb chicken thighs, cut into bite-sized pieces (you can substitute with chicken breast for a leaner option)
- 12 oz udon noodles (or substitute with soba noodles, ramen noodles, or spaghetti)
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, thinly sliced
- 2 medium carrots, julienned
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, finely sliced or grated
- ½ cup soy sauce (low-sodium preferred)
- ¼ cup brown sugar
- 1 tablespoon honey (optional)
- 2 tablespoons vegetable oil
Instructions
1. Start by preparing the chicken and the teriyaki marinade. In a medium bowl, combine the soy sauce, brown sugar, and honey. Stir until the sugar has dissolved. Add the bite-sized chicken pieces and coat well. Let marinate for at least 10 minutes.
2. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken and set aside, reserving the marinade.
3. Bring a large pot of water to a boil and cook the udon noodles according to package instructions. Drain and rinse under cold water. Set aside.
4. In the same skillet, add the remaining tablespoon of vegetable oil. Add garlic and ginger and stir-fry for 30 seconds. Then add onion, carrots, and broccoli. Stir-fry for 5-7 minutes until vegetables are tender-crisp. Add a splash of water and cover if softer vegetables are preferred.
5. Return the chicken and reserved marinade to the skillet. Stir to combine. Add the cooked noodles and toss everything together to coat evenly in the sauce. Cook for another 2-3 minutes until heated through.
6. Serve hot, optionally garnished with sesame seeds or sliced green onions.
Notes
If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and simmer in the sauce for a few minutes.
To reduce saltiness, add a splash of water or extra honey.
This recipe works well with shrimp, beef, or tofu as alternative proteins. Press tofu before stir-frying for best texture.
Find it online: https://cookingwithramsay.com/chicken-teriyaki-noodles/