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Melany

Chicken Teriyaki Noodles with Vegetables – A Balanced Meal

Chicken Teriyaki Noodles with Vegetables is a delightful one-pan dish that combines tender chicken, fresh vegetables, and chewy udon noodles coated in a luscious homemade teriyaki sauce. Packed with flavor and nutrients, this Japanese-inspired meal is perfect for busy weeknights or whenever you’re craving a healthier takeout alternative.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese-Inspired
Ingredients Method Notes

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
  • 2 tablespoons cold water for slurry
For the Noodles:
  • 1 pound boneless skinless chicken thighs
  • 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

Method
 

Make the Teriyaki Sauce:
  1. In a small saucepan, combine soy sauce, water, mirin, brown sugar, honey, minced garlic, and grated ginger.
  2. Whisk and bring the mixture to a simmer over medium heat.
  3. In a small bowl, mix cornstarch with cold water to form a slurry. Slowly whisk the slurry into the saucepan.
  4. Simmer for 2–3 minutes until the sauce thickens. Remove from heat and set aside.
Marinate the Chicken:
  1. Season the chicken thighs with salt and pepper.
  2. Pour ¼ cup of the prepared teriyaki sauce over the chicken. Toss to coat, cover, and let marinate for at least 15 minutes in the refrigerator.
Cook the Chicken:
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the marinated chicken and stir-fry for about 5 minutes until browned and cooked through.
  3. Remove the chicken from the skillet and set aside.
Sauté the Vegetables:
  1. In the same skillet, add sliced onion and julienned carrots. Stir-fry for 2–3 minutes until slightly softened.
  2. Add broccoli, cabbage, minced garlic, and grated ginger. Stir-fry for another 2–3 minutes until the vegetables are crisp-tender.
Prepare the Noodles:
  1. Cook udon noodles according to package instructions until al dente.
  2. Drain and rinse the noodles under cold water to prevent overcooking.
Combine Everything:
  1. Add the cooked chicken, udon noodles, and remaining teriyaki sauce to the skillet with the vegetables.
  2. Toss everything together and stir-fry for 1–2 minutes until heated through and evenly coated.
Garnish and Serve:
  1. Garnish with sliced green onions and a sprinkle of sesame seeds.
  2. Serve hot and enjoy your balanced, flavorful meal!

Notes

  • Use fresh vegetables and aromatics for the best flavor.
  • Adjust the sauce’s sweetness or saltiness to your preference by modifying the sugar or soy sauce amounts.
  • Feel free to swap udon noodles with soba, lo mein, or even spaghetti in a pinch.

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