Description
Craving a delicious meal? Try Chicken Teriyaki Noodles for a satisfying dinner tonight. Discover the recipe now!
Ingredients
Scale
- 1 package udon, soba, or ramen noodles
- 1 pack of boneless, skinless chicken thighs, cut into pieces
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 2 carrots, julienned
- 3 green onions, sliced (white and green parts separated)
- 1 tablespoon sesame seeds, for garnish
- Red pepper flakes, to taste (optional)
Instructions
- Step 1: Prepare the Teriyaki Sauce In a medium bowl, whisk together soy sauce, brown sugar, mirin, rice vinegar, sesame oil, minced garlic, and grated ginger until the sugar dissolves. In a separate small bowl, mix cornstarch and cold water to form a smooth slurry. Set both mixtures aside while you prepare the other components.
- Step 2: Cook the Noodles Bring a large pot of water to a rolling boil. Add the noodles and cook according to package directions until al dente (usually 4-6 minutes, depending on the type). Drain immediately and rinse under cold water to stop the cooking process and prevent sticking. Toss with a few drops of sesame oil to keep the noodles separated. Set aside.
- Step 3: Cook the Chicken Pat the chicken pieces dry with paper towels (this ensures proper browning). Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add chicken pieces in a single layer without overcrowding. Cook undisturbed for 3-4 minutes until golden brown on the bottom. Flip and cook for another 2-3 minutes until just cooked through with caramelized edges. Transfer to a clean plate.
- Step 4: Stir-fry the Vegetables In the same pan, add the remaining tablespoon of oil. Add the white parts of green onions and stir-fry for 30 seconds until fragrant. Add bell pepper, broccoli, and carrots. Stir-fry for 2-3 minutes until vegetables are crisp-tender, maintaining some crunch.
- Step 5: Combine and Finish Return the chicken to the pan with the vegetables. Pour in the teriyaki sauce mixture and bring to a simmer. While stirring constantly, add the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens and becomes glossy. Add the cooked noodles to the pan and toss everything together using tongs, ensuring the noodles are evenly coated with sauce. Cook for another minute until everything is heated through.
- Step 6: Serve Transfer the **Chicken Teriyaki Noodles** to serving bowls. Garnish with the green parts of the green onions, sesame seeds, and red pepper flakes if desired. Serve immediately while hot and steaming.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg