Ingredients
Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup water
- 2 tablespoons mirin (sweet rice wine)
- 1/4 cup brown sugar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Chicken
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- salt and pepper, to taste
- 1 tablespoon vegetable oil
- 1/4 cup teriyaki sauce (reserved from above)
Vegetables & Noodles
- 12 ounces fresh or frozen udon noodles
- 1 onion, sliced
- 2 carrots, julienned
- 2 cups broccoli florets
- 1 cup sliced cabbage
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
- sesame seeds for garnish
Instructions
- Make the Sauce: In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Bring the mixture to a gentle simmer over medium heat.
- Thicken the Sauce: While whisking constantly, add the cornstarch slurry to the simmering sauce. Continue simmering and stirring frequently until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
- Marinate the Chicken: Season the chicken pieces with salt and pepper, then pour 1/4 cup of the prepared teriyaki sauce over the chicken. Toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
- Cook the Chicken: Heat vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for about 5 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- Stir-Fry Vegetables: In the same pan, add sliced onion and julienned carrots. Stir-fry for 2-3 minutes until they begin to soften. Then add broccoli florets, sliced cabbage, minced garlic, and grated ginger. Continue stir-frying for another 2-3 minutes until vegetables are crisp-tender.
- Prepare the Noodles: Cook the udon noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking.
- Combine Ingredients: Add the cooked chicken, noodles, and remaining teriyaki sauce to the pan with the vegetables. Toss and stir-fry for 1-2 minutes until everything is heated through and well combined.
- Serve: Plate the teriyaki chicken noodles and garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy!
Notes
- Marinate the chicken longer, up to 30 minutes, for more flavor.
- Fresh or frozen udon noodles both work well; adjust cooking time if frozen.
- Vegetables can be substituted based on preference – bell peppers, snap peas, or mushrooms are great alternatives.
- Adjust sweetness by tweaking the amount of brown sugar and honey in the sauce.
- For a gluten-free option, use tamari sauce instead of soy sauce and check that mirin is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Japanese
