Quick Chicken Teriyaki Noodles for Weeknight Comfort (Print Version)

Whip up quick chicken teriyaki noodles! This recipe brings savory, slightly sweet flavors to your dinner table with minimal fuss. Perfect for busy evenings.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free

# Ingredients:

→ Main Players

01 - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 8 oz egg noodles, cooked according to package directions

→ Teriyaki Sauce Essentials

03 - 1/2 cup low-sodium soy sauce
04 - 1/4 cup mirin (sweet rice wine)
05 - 2 tbsp sake or chicken broth
06 - 2 tbsp light brown sugar
07 - 1 tbsp fresh ginger, minced
08 - 2 cloves garlic, minced
09 - 1 tbsp cornstarch
10 - 1 tbsp cold water (for slurry)

→ Veggie Add-ins

11 - 1 cup broccoli florets, lightly steamed or blanched

→ Finishing Touches

12 - 1 tbsp vegetable oil (for cooking chicken)
13 - 1 tsp sesame oil
14 - 2 green onions, sliced
15 - 1 tbsp sesame seeds

# Instructions:

01 - First things first, get all your ingredients ready. Dice your chicken thighs into bite-sized pieces – about an inch, maybe a little bigger. Mince your garlic and ginger, measure out your sauce ingredients, and chop your broccoli. This is where I always feel like a pro chef, with everything lined up. It just makes the whole process so much smoother and less chaotic, honestly. I've definitely tried to wing it before, and let's just say, the kitchen looked like a tornado hit it!
02 - Heat a large skillet or wok over medium-high heat with a tablespoon of oil. Once it's shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan, or it'll steam instead of sear, and we want that gorgeous, golden-brown crust! Let it cook for about 3-4 minutes per side, until beautifully browned and cooked through. This step is crucial for flavor, so don't rush it. I once got impatient and ended up with pale, sad chicken – never again!
03 - While the chicken is doing its thing, whisk together the soy sauce, mirin, sake (or broth), brown sugar, minced ginger, and garlic in a bowl. In a separate small bowl, dissolve the cornstarch in a tablespoon of cold water – this is your slurry! Having it ready means no lumpy sauce, which is a kitchen win in my book. The smell of these ingredients combining? Just wonderful!
04 - Once the chicken is cooked, remove it from the pan and set aside. If there's a lot of excess oil, drain some out. Pour your whisked teriyaki sauce into the hot pan. Let it come to a gentle simmer, stirring constantly. You'll see it start to thicken. Once it's bubbling, slowly pour in your cornstarch slurry while whisking. Keep stirring until the sauce thickens to a beautiful, glossy consistency. It should coat the back of a spoon. This is where the magic happens!
05 - Toss in your pre-cooked egg noodles and broccoli florets into the thickened sauce. Return the cooked chicken to the pan. Gently toss everything together, making sure every strand of noodle and every piece of chicken and broccoli is coated in that glorious, sticky teriyaki sauce. I love how the noodles just soak up all that flavor. This is where the dish truly comes alive, visually and aromatically!
06 - Remove from heat and drizzle with a touch of sesame oil. Garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve immediately and enjoy your easy chicken teriyaki noodles! The aroma fills the kitchen, warm and inviting. It always tastes even better than it smells, if that's even possible. Don't forget to take a quick picture before diving in, if you can resist!

# Notes:

01 - Don't overcrowd your pan when searing the chicken; it steams instead of browns, and we want that gorgeous caramelization!
02 - Leftovers are great, but the noodles can get a bit soft. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
03 - No mirin? A touch more brown sugar and a splash of rice vinegar can work in a pinch, though it won't be quite the same authentic depth.
04 - A sprinkle of chili flakes at the end? Trust me, it adds a little kick that just elevates everything, even if you're not usually a spice person.

# Tools You'll Need:

01 - Large skillet or wok
02 - whisk
03 - mixing bowls

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 15g
Total Carbohydrate: 45g
Protein: 35g

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