Description
Making teriyaki chicken ramen brings together chewy noodles, tender chicken glazed in a sweet and savory sauce, and a rich broth that ties everything together in one satisfying bowl. Your homemade version tastes fresher than takeout and comes together faster than you’d expect with simple ingredients and straightforward steps.
Ingredients
Scale
Protein and Main Components:
- 1.5 pounds boneless skinless chicken thighs
- 4 packs ramen noodles (discard seasoning packets)
- 4 soft-boiled eggs, halved
Sauce and Aromatics:
- 0.25 cup soy sauce
- 3 tablespoons mirin
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon neutral oil (canola or vegetable)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons sesame oil
Broth and Vegetables:
- 6 cups low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 2 cups baby spinach or bok choy, roughly chopped
- 1 cup shredded carrots
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Combine 1/4 cup soy sauce, 3 tablespoons mirin, 2 tablespoons packed brown sugar, 1 tablespoon rice vinegar, 2 teaspoons sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger in a bowl and whisk together until the sugar dissolves.
- Place your 1 1/2 pounds of boneless skinless chicken thighs into the marinade, coating them well, and refrigerate for at least 15 minutes or up to 2 hours.
- Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering, then add your marinated chicken and cook 5-6 minutes per side at 375°F until golden brown and cooked through, reserving the remaining marinade.
- Transfer your cooked chicken to a cutting board and let it rest for 3 minutes, then slice it into strips.
- Return the reserved marinade to the same skillet over medium heat and bring it to a simmer at 212°F for 1 minute.
- Whisk 1 tablespoon cornstarch with 1 tablespoon water in a small cup, then stir this mixture into your simmering marinade and cook for 1-2 minutes at 212°F until the glaze thickens and becomes glossy.
- Add your sliced chicken to the teriyaki glaze, tossing gently to coat all pieces evenly.
- Heat 1 tablespoon neutral oil in a large pot over medium heat, then add 3 minced garlic cloves and 1 tablespoon minced fresh ginger, stirring constantly for 1-2 minutes at 350°F until fragrant but not browned.
- Pour in 6 cups low-sodium chicken broth, 2 tablespoons soy sauce, and 1 tablespoon mirin, then bring the mixture to a gentle boil at 212°F and reduce heat to maintain a simmer for 10 minutes.
- Stir 2 teaspoons sesame oil into your broth at 180°F, then add 4 packs of ramen noodles and cook for 3-4 minutes at 212°F according to package directions until tender.
- Add 2 cups chopped baby spinach or bok choy and 1 cup shredded carrots to your pot during the last 2 minutes of cooking at 180°F to gently soften them.
- Ladle your noodles, vegetables, and broth into 4 bowls in equal portions.
- Distribute your teriyaki chicken strips evenly among your bowls, then top each with 2 soft-boiled egg halves, sliced green onions, and 1 tablespoon toasted sesame seeds.
- Serve your ramen hot in bowls.
Notes
- Don’t skip marinating the chicken; even 15 minutes makes a difference in flavor, though 2 hours in the fridge gives you the deepest taste.
- Let your cooked chicken rest for a few minutes before slicing so the juices stay inside the meat instead of running onto your cutting board.
- If your teriyaki sauce seems thin, the cornstarch slurry thickens it nicely and gives it that glossy restaurant-style finish.
- Keep the broth at a gentle simmer rather than a rolling boil so your noodles don’t turn mushy and your vegetables stay tender, not overdone.
- For a vegetarian version, swap the chicken for tofu or extra vegetables, and use vegetable broth instead of chicken broth in the base.
- Add the spinach and carrots in the last couple minutes so they keep some texture instead of becoming soft and wilted.
- Prep Time: 15 minutes (including marinating)
- Cook Time: 23-26 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 685 kcal
- Sugar: 12 g
- Sodium: 1100 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 185 mg