Chicken Teriyaki Noodles
Ingredients:
For the Teriyaki Sauce:
½ cup soy sauce
¼ cup water
2 tablespoons mirin (sweet rice wine)
¼ cup brown sugar
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
For the Chicken Teriyaki Noodles:
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and pepper, to taste
1 tablespoon vegetable oil
12 ounces fresh or frozen udon noodles
1 onion, sliced
2 carrots, julienned
2 cups broccoli florets
1 cup cabbage, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions:
Make the teriyaki sauce: In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Bring to a simmer, then add the cornstarch slurry while whisking. Stir until thickened and glossy. Set aside.
Marinate the chicken: Season chicken with salt and pepper, then pour ¼ cup of the sauce over it. Toss to coat and let it marinate for at least 15 minutes.
Cook the chicken: Heat oil in a wok or large skillet over medium-high heat. Stir-fry the chicken for about 5 minutes until cooked through and golden. Remove and set aside.
Stir-fry the vegetables: In the same pan, add onion and carrots. Cook for 2–3 minutes. Add broccoli, cabbage, garlic, and ginger, cooking another 2–3 minutes until just tender.
Prepare the noodles: Cook noodles according to package directions, then rinse under cold water to stop the cooking and prevent sticking.
Combine everything: Add the chicken back to the pan, then toss in the noodles and remaining teriyaki sauce. Stir-fry for 1–2 minutes until everything is heated through and coated evenly.
Garnish and serve: Top with green onions and sesame seeds. Serve hot and enjoy!
Notes:
Marinate chicken longer for deeper flavor.
Use any veggies you like—bell peppers or mushrooms work great too.
Rinsing noodles after boiling keeps them from clumping.
Leftovers can be stored up to 4 days—best reheated in a skillet with a splash of broth or water.
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