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Teriyaki Chicken Noodles Recipe with Crisp Veggies

Tender Teriyaki Chicken Noodles with Crisp Veggies Recipe

Description

Welcome to Your Next Favorite Dinner Recipe!

Are you craving a delicious, easy-to-make dinner that’s bursting with flavor? Look no further! This Tender Teriyaki Chicken Noodles with Crisp Veggies recipe will satisfy your taste buds with its sweet, savory sauce, tender chicken, and perfectly cooked vegetables. Whether you’re a beginner or an experienced home cook, this dish is sure to impress.

Ingredients

Scale

 

For the 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)

For the Chicken Teriyaki Noodle Dish:

  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 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 sliced cabbage
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, sliced
  • Sesame seeds for garnish

Instructions

 

  1. Make the Teriyaki Sauce:
    In a small saucepan, whisk together soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Bring the mixture to a simmer over medium heat. Add the cornstarch slurry while whisking constantly. Continue to simmer, stirring frequently, until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
  2. Prepare the Chicken:
    Season the chicken pieces with salt and pepper. Pour 1/4 cup of the teriyaki sauce over the chicken and toss to coat. Cover and let marinate for at least 15 minutes in the fridge.
  3. Cook the Chicken:
    Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5 minutes. Transfer the chicken to a plate and set aside.
  4. Stir-Fry the Veggies:
    In the same pan, add the onion and carrots. Stir-fry for 2-3 minutes until they start to soften. Add the broccoli, cabbage, garlic, and ginger, and continue to stir-fry for another 2-3 minutes until the vegetables are crisp-tender.
  5. Cook the Noodles:
    Cook the udon noodles according to package directions until al dente. Drain the noodles and rinse under cold water to stop the cooking process.
  6. Combine and Serve:
    Add the cooked chicken, udon noodles, and remaining teriyaki sauce to the pan with the vegetables. Toss everything together and stir-fry for 1-2 minutes until heated through and well combined. Garnish with sliced green onions and sesame seeds, then serve immediately.

Equipment

Notes

  • Control the Sweetness: If you prefer a less sweet teriyaki sauce, reduce the brown sugar and honey slightly.
  • Make it Spicy: For a bit of heat, add a pinch of red pepper flakes or drizzle some sriracha over the finished dish.
  • Vegetable Variations: Feel free to substitute or add your favorite veggies like bell peppers, snap peas, or mushrooms for extra flavor and texture.

Find it online: https://optimalrecipes.com/teriyaki-chicken-noodles-recipe-with-crisp-veggies/