Quick Chicken Teriyaki Noodles: A Weeknight Favorite (Print Version)
Whip up this Easy Chicken Teriyaki Noodles Recipe for a flavorful, simple dinner. My family loves this quick weeknight meal, ready in under 30 minutes!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free
# Ingredients:
→ Noodles & Protein
01 -
8 oz ramen or udon noodles
02 -
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
→ Flavorful Teriyaki Sauce
03 -
1/2 cup low-sodium soy sauce
04 -
1/4 cup honey or maple syrup
05 -
2 tbsp rice vinegar
06 -
1 tbsp fresh ginger, grated
07 -
2 cloves garlic, minced
08 -
1 tbsp cornstarch mixed with 2 tbsp cold water (for slurry)
→ Veggies & Finishing Touches
09 -
2 cups broccoli florets
10 -
1 tsp sesame oil
11 -
2 green onions, sliced
12 -
1 tbsp sesame seeds (optional)
# Instructions:
01 -
First things first, let's get that chicken ready for this Easy Chicken Teriyaki Noodles Recipe. Cut your boneless, skinless chicken thighs into bite-sized pieces. I like them about an inch square, but honestly, whatever works for you. Then, get your broccoli florets washed and ready. Sometimes I chop a few extra veggies too, like a bell pepper, if I have it hanging around. It's all about making it work with what's in your fridge!
02 -
Now for the star of the show! In a small bowl, whisk together the low-sodium soy sauce, honey (or maple syrup!), rice vinegar, grated fresh ginger, and minced garlic. This is where the magic happens, the smells are just incredible. Make sure everything is well combined. I always give it a little taste test here, you know, just to make sure it's perfect. Adjust the sweetness or tang if you like!
03 -
Heat a large skillet or wok over medium-high heat with a little oil. Once it's shimmering, add your chicken pieces. Spread them out in a single layer and let them get a nice sear, about 3-4 minutes per side, until they're golden brown and cooked through. This step is crucial for flavor! I've definitely undercooked chicken before, so always check for no pink. Don't crowd the pan, otherwise, it'll steam instead of sear. This is a key part of our Easy Chicken Teriyaki Noodles Recipe!
04 -
Once the chicken is cooked, toss in your broccoli florets (and any other hard veggies!). Stir-fry for about 2-3 minutes until they start to turn bright green and get a little tender-crisp. Then, pour that amazing teriyaki sauce you made right over everything. Let it come to a simmer, stirring constantly, so all the chicken and veggies are coated. Oh, the aroma is just fantastic at this point!
05 -
While the sauce is simmering, quickly whisk together your cornstarch slurry. Pour it into the simmering sauce, stirring continuously, until it thickens to your liking – usually just a minute or two. Meanwhile, cook your ramen or udon noodles according to package directions. This is the part where I always forget to salt the water, but don't be like me! Drain them well once they're done.
06 -
Finally, add the cooked and drained noodles right into the skillet with the chicken and sauce. Toss everything together until the noodles are beautifully coated in that glossy, flavorful teriyaki. Drizzle with a tiny bit of sesame oil, then sprinkle with sliced green onions and sesame seeds if you're feeling fancy. This Easy Chicken Teriyaki Noodles Recipe is ready for its close-up! It should look vibrant and smell absolutely irresistible.
# Notes:
01 -
Always grate fresh ginger and garlic for the best flavor; the pre-minced stuff just doesn't compare, trust me.
02 -
Leftovers are great for 3-4 days in an airtight container in the fridge, best reheated on the stove.
03 -
If you're out of honey, brown sugar or maple syrup can be a good substitute.
04 -
Serve with a crisp, cold lager or sparkling water with a slice of lime for a perfect pairing.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
small bowl
03 -
whisk
04 -
cutting board
05 -
knife.
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 15 g
Total Carbohydrate: 50 g
Protein: 30 g