Description
A delicious and easy-to-make Chicken Teriyaki Noodles recipe featuring tender chicken breasts sautéed in a flavorful homemade teriyaki sauce, combined with fresh vegetables and perfectly cooked noodles. This savory dish is perfect for a quick weeknight dinner or a satisfying meal any day of the week.
Ingredients
Scale
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Noodles and Vegetables
- 200 grams noodles (preferably egg noodles or soba)
- 1 tablespoon vegetable oil
- 1/2 cup bell pepper, sliced
- 1/2 cup carrot, julienned
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Prepare the noodles: Heat a large pot of water over medium-high heat until boiling, then add the noodles and cook according to package instructions (typically 4-6 minutes). Once cooked, drain the noodles in a colander and reserve about a cup of the pasta water for later use.
- Cook the chicken: While the noodles cook, heat a large skillet or wok over medium heat. Add 1 tablespoon of vegetable oil and heat it. Season both sides of the chicken breasts with salt and pepper. Place the chicken breasts in the skillet and cook for 5-7 minutes on each side or until golden brown and cooked through (an internal temperature of 165°F). Remove from skillet and let rest on a cutting board.
- Sauté aromatics: In the same skillet, add 1 tablespoon of sesame oil. Sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
- Make the sauce: Pour in 3 tablespoons of soy sauce, 2 tablespoons of teriyaki sauce, 1 tablespoon of honey, and 1 tablespoon of rice vinegar. Stir and bring the mixture to a simmer over medium heat. Let it simmer for 3-4 minutes to thicken slightly.
- Combine chicken and vegetables: Thinly slice the rested chicken breasts and add them to the sauce in the skillet. Toss to coat. Add the sliced bell pepper and julienned carrots and sauté for another 2-3 minutes until vegetables soften but remain slightly crisp.
- Finish the dish: Add the cooked noodles to the skillet and toss everything together, coating the noodles with the sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency. Stir in the sliced green onions.
- Serve: Garnish with sesame seeds and serve the chicken teriyaki noodles immediately while hot and flavorful.
Notes
- Use egg noodles or soba for the best texture and traditional flavor.
- Reserve pasta water to adjust the sauce consistency without diluting flavor.
- Cook chicken thoroughly to an internal temperature of 165°F for food safety.
- Vegetables can be swapped or added based on preference, such as snap peas or broccoli.
- For a spicier version, add chili flakes or a drizzle of sriracha in the sauce.
