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Chicken with teriyaki sauce

Featured in Chicken dishes that always work.

A wholesome noodle dish combining tender chicken, fresh veggies, and homemade teriyaki sauce. The marinade and crisp vegetables add taste and texture to this well-rounded dish.
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Maria from tastyhush
Updated on Fri, 14 Mar 2025 15:03:01 GMT
A dish of noodles with chicken, broccoli, carrots, and green onions topped with sesame seeds. Pin it
A dish of noodles with chicken, broccoli, carrots, and green onions topped with sesame seeds. | tastyhush.com

Chicken teriyaki noodles have become my go-to comfort dish when I need to please everyone at home. I really love how the soft udon noodles blend with juicy chicken pieces and crisp veggies in this homemade teriyaki sauce. It's my trick for a speedy, tasty dinner that always gets thumbs up around the table.

What Makes This Dish Special

This complete meal brings together everything I crave on one plate - protein, bright veggies, and yummy noodles. My homemade teriyaki sauce takes everything up a notch and adds that genuine touch that makes all the difference. The best part? You can switch up ingredients based on what you like or what's sitting in your fridge.

What You'll Need

I pick boneless chicken thighs (about 500g) and cut them into chunks. Udon noodles (around 350g) work great for soaking up sauce. A bit of cooking oil helps with frying, and my favorite veggies include an onion, julienned carrots, broccoli, and shredded cabbage. Fresh garlic and ginger add must-have flavors. My homemade teriyaki sauce works wonders, but store-bought is fine too. For finishing touches, I throw in green onions and sesame seeds.

How To Make It

I start by getting my teriyaki sauce ready, letting it thicken with some starch. Meanwhile, I mix the chicken with some sauce, salt and pepper. In my hot wok, I brown the chicken and set it aside. Then I cook my veggies - first onions and carrots, followed by broccoli, cabbage, garlic and ginger. During this time, I boil my noodles according to package directions. To finish, I put the chicken back in with the veggies, add the noodles and remaining sauce. A quick toss, a sprinkle of green onions and sesame seeds, and dinner's ready to go.

Tips For Amazing Results

I always cut chicken pieces the same size so they cook evenly. The longer you marinate, the tastier it gets. I use chopsticks or tongs to mix the noodles without breaking them. I like to switch up veggies with bok choy, snow peas or bell peppers. For extra protein, I sometimes toss in shrimp or tofu, and a dash of sriracha works great for those who want some heat.

An Asian noodle dish topped with chicken pieces, broccoli and sauce, sprinkled with sesame seeds. Pin it
An Asian noodle dish topped with chicken pieces, broccoli and sauce, sprinkled with sesame seeds. | tastyhush.com

Storing And Reheating

I keep chicken, noodles and veggies in separate containers in the fridge for 3-4 days. For freezing, they'll stay good up to 3 months in airtight containers. When reheating, I prefer using a pan on medium heat with a splash of water or broth to keep everything moist and flavorful.

Frequently Asked Questions

→ Can I use other types of noodles?
Sure, soba, ramen, or even rice noodles work. Just adjust the cooking time based on your choice.
→ How can I make the sauce thinner or thicker?
Adjust the amount of cornstarch. The more you use, the thicker the sauce gets. Start small and tweak it as needed.
→ Can I prep this dish ahead of time?
You can make the sauce and marinate the chicken a day before. Chop and cook the veggies fresh to keep them crunchy.
→ How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days. Reheat in a pan or microwave with a splash of water.
→ Can I swap out the vegetables?
Of course! Use veggies like snap peas, bell peppers, or mushrooms. Mix textures for more flavor.

Chicken teriyaki noodles

Flavorful noodles with marinated chicken, crunchy veggies, and homemade teriyaki sauce. A balanced, complete Asian-inspired meal.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Maria

Category: Poultry

Difficulty: Intermediate

Cuisine: Asian

Yield: 4 Servings (4 servings)

Dietary: Dairy-Free

Ingredients

01 4 boneless chicken thighs.
02 300 g udon noodles.
03 1 sliced onion.
04 1 julienned carrot.
05 1 broccoli, cut into small florets.
06 100 g shredded cabbage.
07 2 minced garlic cloves.
08 2 cm grated fresh ginger.
09 2 tbsp vegetable oil.
10 60 ml soy sauce.
11 1 tbsp honey.
12 1 tbsp rice vinegar.
13 1 tbsp corn starch.
14 1 tsp sesame oil.
15 Sesame seeds for topping.
16 Chopped green onions.

Instructions

Step 01

Mix soy sauce, honey, vinegar, and sesame oil. Bring to a boil, then whisk in dissolved corn starch.

Step 02

Season chicken with salt, pepper, and teriyaki sauce. Let it sit for at least 15 minutes.

Step 03

Cook chicken for about 5 minutes on each side till fully done.

Step 04

Sauté onion and carrot first, then toss in broccoli, cabbage, garlic, and ginger.

Step 05

Mix the cooked noodles, chicken, veggies, and sauce in one dish. Sprinkle with sesame seeds and green onions for garnish.

Notes

  1. Homemade teriyaki sauce tastes much better than store-bought.
  2. Keep veggies slightly crunchy for better texture.

Tools You'll Need

  • Wok or large skillet.
  • Pot for boiling noodles.
  • Ginger grater.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Soy.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 15 g
  • Total Carbohydrate: 52 g
  • Protein: 32 g