Description
This delicious Chicken Teriyaki Noodles recipe combines tender pan-seared chicken breasts with a flavorful homemade teriyaki sauce, sautéed vegetables, and perfectly cooked egg or soba noodles. The dish is quick to prepare, ideal for a satisfying weeknight meal bursting with sweet, savory, and tangy flavors.
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
- Boil the noodles: Heat a large pot of water over medium-high heat until boiling. Add the noodles and cook according to package instructions, usually 4-6 minutes for egg noodles or soba.
- Drain noodles: Drain the noodles in a colander and set aside, reserving about a cup of the pasta water for later use.
- Heat skillet: While noodles cook, heat a large skillet or wok over medium heat.
- Heat oil: Add 1 tablespoon vegetable oil to the skillet and allow it to heat thoroughly.
- Season chicken: Season both sides of the chicken breasts with salt and pepper.
- Cook chicken: Place chicken breasts into the hot skillet and cook for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Rest chicken: Remove the chicken from the skillet and let it rest on a cutting board to retain juices.
- Sauté aromatics: Add 1 tablespoon sesame oil to the same skillet, then sauté the minced garlic and grated ginger for 1-2 minutes until fragrant.
- Add sauces: Pour in soy sauce, teriyaki sauce, honey, and rice vinegar. Stir well and bring to a simmer over medium heat.
- Simmer sauce: Let the sauce simmer for 3-4 minutes to thicken slightly.
- Slice chicken: While sauce simmers, slice the rested chicken breasts into thin strips.
- Combine chicken and sauce: Add sliced chicken into the skillet with the sauce and toss to coat evenly.
- Add vegetables: Add bell pepper slices and julienned carrots to the skillet and sauté for 2-3 minutes until vegetables soften slightly but remain crisp.
- Toss noodles: Add the cooked noodles to the skillet and toss everything together to combine and coat noodles in sauce.
- Adjust sauce consistency: If the mixture is too thick, add reserved pasta water gradually until desired consistency is achieved.
- Add green onions: Stir in sliced green onions and mix well.
- Garnish and serve: Sprinkle sesame seeds over the top. Serve immediately while hot and enjoy your flavorful Chicken Teriyaki Noodles.
Notes
- Use soba or egg noodles for best texture and flavor.
- Make sure to rest the chicken after cooking to keep it juicy.
- You can substitute chicken breasts with thighs for a juicier outcome.
- Adjust honey quantity based on your preferred sweetness level.
- Reserve pasta water is key for adjusting sauce consistency perfectly.
- Vegetables can be swapped or added according to preference.
- The dish pairs well with steamed broccoli or a fresh side salad.
