Description
Chicken Teriyaki Noodles: Juicy chicken, stir-fried veggies & tender noodles glazed in a rich teriyaki sauce for a quick, savory and satisfying meal your family will love!
Ingredients
Scale
- 8 oz (225g) udon, soba, or egg noodles
- 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons vegetable oil, divided
- 1 medium bell pepper, thinly sliced
- 1 medium carrot, julienned
- 2 cups broccoli florets, cut small
- 3 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1/3 cup soy sauce (low-sodium preferred)
- 3 tablespoons brown sugar
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Toasted sesame seeds, for garnish
- Red pepper flakes, optional
Instructions
- Prepare teriyaki sauce by whisking together soy sauce, brown sugar, mirin, rice vinegar, and sesame oil until sugar dissolves. Prepare cornstarch slurry separately.
- Cook noodles 1 minute less than package instructions. Drain, rinse under cold water, and toss with a teaspoon of sesame oil.
- Heat 1 tablespoon oil in a large wok over medium-high heat. Add chicken in a single layer, cook undisturbed for 2-3 minutes, then stir until cooked through (5-6 minutes total). Transfer to a plate.
- In the same pan, add remaining oil, white parts of green onions, garlic, and ginger. Stir-fry for 30 seconds, then add vegetables and cook for 3-4 minutes until crisp-tender.
- Return chicken to pan. Add teriyaki sauce and bring to a simmer. Stir in cornstarch slurry and cook 1-2 minutes until sauce thickens.
- Add cooked noodles and toss everything together, cooking for another minute until well combined and heated through.
- Garnish with green onion tops, sesame seeds, and red pepper flakes if desired. Serve immediately.