Description
Succulent chicken teriyaki noodles bring Japanese culinary magic to dinner tables with bold, umami-rich flavors. Saucy, quick-cooking strands deliver an easy weeknight meal you’ll crave again and again.
Ingredients
Scale
Main Protein and Noodles:
- 2 lbs chicken breast, cut into bite-sized pieces
- 1 lb udon or soba noodles
Sauce and Seasonings:
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 3 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
Vegetables and Garnish:
- 1 cup green onions, chopped
- 1/2 cup sesame seeds
- 2 tbsp vegetable oil
- 1/4 cup water
Instructions
- Whisk together soy sauce, mirin, sake, brown sugar, rice vinegar, minced garlic, and grated ginger in a bowl to create a vibrant teriyaki marinade.
- Add chicken pieces to the marinade, ensuring each piece is thoroughly coated, and let it rest for 15-20 minutes at room temperature to absorb flavors.
- Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers and shows signs of slight rippling.
- Remove chicken from marinade, reserving the liquid, and sauté the pieces until golden brown and cooked through, approximately 6-8 minutes.
- While chicken cooks, prepare udon or soba noodles according to package instructions, typically boiling for 3-4 minutes until tender but still slightly firm.
- Pour reserved marinade into the skillet with chicken, allowing it to simmer and reduce for 2-3 minutes, creating a glossy and thick sauce.
- Drain noodles and add them directly to the skillet, tossing gently to coat with the teriyaki sauce and chicken.
- Sprinkle chopped green onions and sesame seeds over the noodles, providing a fresh crunch and nutty complexity.
- If sauce seems too thick, gradually add water to achieve desired consistency, stirring continuously.
- Serve immediately, ensuring each portion has an equal distribution of chicken, noodles, and aromatic sauce.
Notes
- Marinate chicken longer for deeper flavor infusion, up to 2 hours in the refrigerator for maximum taste development.
- Swap chicken with tofu or tempeh for a vegetarian version that maintains the recipe’s rich umami profile.
- Adjust sauce thickness by controlling reduction time or adding cornstarch slurry for a glossier, more clingy texture.
- Use low-sodium soy sauce to manage salt content and create a healthier version of this classic dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 680
- Sugar: 10 g
- Sodium: 1300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 4 g
- Protein: 50 g
- Cholesterol: 100 mg