Description
This Delicious Chicken Teriyaki Noodles recipe combines tender, juicy chicken pieces with savory-sweet teriyaki sauce, stir-fried with noodles for a quick and satisfying meal. Perfect for a flavorful dinner that comes together in under 30 minutes, it’s garnished with fresh green onions, sesame seeds, and a hint of sesame oil for authentic Japanese-inspired taste.
Ingredients
Scale
Protein
- 1 pound chicken thighs or breasts, cut into bite-sized pieces
Noodles
- 10 ounces lo mein or yakisoba noodles
Sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
Cooking and Garnishes
- 1 tablespoon cooking oil
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- 1/2 teaspoon sesame oil (optional)
Instructions
- Cook Noodles: Cook the noodles according to the package instructions. Once cooked, drain and set aside. If you are using rice noodles, rinse them with cold water to prevent sticking.
- Cook Chicken: Heat the cooking oil in a skillet over medium-high heat. Add the chicken pieces and cook until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- Prepare Sauce: In the same skillet, add soy sauce, brown sugar, minced garlic, and grated ginger. Stir the mixture and allow it to simmer gently for 2 to 3 minutes to meld the flavors.
- Thicken Sauce: Combine cornstarch and water to create a slurry. Pour this mixture into the simmering sauce and stir continuously until it thickens, resulting in a glossy teriyaki sauce.
- Combine Ingredients: Return the cooked chicken to the skillet and toss it in the thickened sauce until well coated. Add the drained noodles and stir everything thoroughly so the noodles absorb the flavorful sauce.
- Garnish and Serve: Sprinkle the sliced green onions and sesame seeds over the top. Drizzle with sesame oil if desired. Serve the dish hot for the best taste experience.
Notes
- You can substitute chicken thighs with chicken breasts based on your preference for leaner meat.
- For a gluten-free version, use tamari instead of soy sauce and rice noodles instead of lo mein.
- If you prefer a spicier dish, add chili flakes or a splash of sriracha to the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Ensure the cornstarch slurry is well mixed before adding to avoid lumps in the sauce.
