Description
Chicken teriyaki noodles combines tender chicken glazed in a sticky-sweet sauce with chewy noodles that soak up all those delicious flavors. Simply cook your chicken until it’s golden, toss it in a quick teriyaki glaze, then combine everything with noodles and fresh toppings for a satisfying meal you can have on your table in under 30 minutes.
Ingredients
Scale
Proteins and Noodles:
- 8 ounces egg noodles or rice noodles
- 1 pound chicken breast, thinly sliced
Sauce and Seasonings:
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Vegetables and Garnish:
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Bring a large pot of water to a boil and cook your 8 ounces of noodles according to the package timing, then drain and set them aside.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat at 375°F, then add your 1 pound of thinly sliced chicken breast and cook for 5-7 minutes until it browns and cooks through.
- Transfer your cooked chicken to a clean plate and keep it nearby for later.
- Pour the remaining 1 tablespoon of vegetable oil into the same skillet over medium-high heat, then add your 2 minced garlic cloves and 1 tablespoon of minced ginger and let them sizzle for about 30 seconds.
- Toss in your sliced bell pepper, 1 cup of broccoli florets, and julienned carrot, then stir-fry everything together for 3-4 minutes until your vegetables reach a tender but still crisp texture.
- Mix together ¼ cup of soy sauce, ¼ cup of mirin, and 2 tablespoons of brown sugar in a small bowl until combined, then pour this mixture directly into your vegetable skillet.
- Stir your cornstarch mixture (1 tablespoon cornstarch blended with 2 tablespoons water) into the sauce and cook for 2 minutes at medium-high heat until the sauce becomes glossy and thickens slightly.
- Return your cooked chicken to the skillet along with your drained noodles and toss everything together for about 1 minute until the sauce coats everything evenly.
- Remove the skillet from heat and sprinkle your 3 sliced green onions and sesame seeds across the top of your dish if you’d like them.
Notes
- Don’t overcook the chicken or it becomes dry; check that it’s golden brown and cooked through in about 5-7 minutes, then remove it from the skillet.
- Keep your vegetables crisp by stir-frying them for just 3-4 minutes so they stay tender without turning soft and mushy.
- Mix the cornstarch with cold water before adding it to the sauce, which prevents lumps and helps the teriyaki coat your noodles evenly.
- For a vegetarian version, swap the chicken with tofu or extra vegetables like snap peas and mushrooms, keeping the same cooking time and sauce.
- Prep Time: 5 minutes
- Cook Time: 15-17 minutes
- Category: Stir-Fried Chicken
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg