This teriyaki Chicken Udon noodle recipe is the ultimate comfort food—chewy udon noodles tossed in a glossy, sweet-savory teriyaki sauce with tender chicken and crisp vegetables. It’s a perfect one-pan meal that brings together the best of Japanese flavors with minimal effort. Whether you're making this for a quick weeknight dinner or a cozy meal on the weekend, this dish is guaranteed to satisfy your cravings.
Teriyaki Chicken Udon
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Japanese
Large skillet or wok
Medium saucepan
Tongs or Chopsticks
Cutting board and knife
For the Teriyaki Sauce
- ¼ cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake or Shaoxing wine or dry sherry
- 1 tbsp honey or brown sugar
- 1 tsp grated ginger
- 1 clove garlic minced
- 1 tsp cornstarch mixed with 1 tbsp water optional, for thickening
For the Udon Stir-Fry
- 2 boneless skinless chicken thighs (or breast), sliced into bite-sized pieces
- 2 tbsp vegetable oil
- 2 portions of fresh or frozen udon noodles
- ½ small onion sliced
- ½ red bell pepper sliced
- ½ cup sliced mushrooms
- 2 green onions chopped
- 1 tbsp sesame seeds for garnish
Make the Teriyaki Sauce
In a small saucepan, combine soy sauce, mirin, sake, honey, ginger, and garlic. Bring to a simmer over medium heat. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and set aside.
Cook the Udon Noodles
If using frozen udon, place them in boiling water for 1-2 minutes, then drain and rinse under cold water to separate the strands. Set aside.
Sear the Chicken
Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through. Remove from the pan and set aside.
Stir-Fry the Vegetables
In the same pan, add another tablespoon of oil. Toss in the onion, bell pepper, and mushrooms. Stir-fry for 3-4 minutes until slightly softened.
Combine Everything
Return the chicken to the pan and add the cooked udon noodles. Pour the teriyaki sauce over the top and toss everything together until well coated. Cook for another 2 minutes until the noodles absorb the sauce.
Garnish and Serve
Sprinkle with chopped green onions and sesame seeds. Serve hot and enjoy!
Pairings
Teriyaki Chicken Udon pairs beautifully with a side of Japanese cucumber salad, miso soup, or a simple seaweed salad. For drinks, try a cold glass of green tea, a light sake, or even a refreshing yuzu lemonade.
FAQs
1. Can I use a different cut of chicken?
Yes! While thighs provide the juiciest texture, chicken breast works just as well. If you want extra flavor, try using skin-on chicken thighs.
2. What if I don’t have udon noodles?
You can substitute thick rice noodles, ramen noodles, or even spaghetti in a pinch.
3. Is there a way to make this vegetarian?
Absolutely! Swap the chicken for tofu or shiitake mushrooms and use a plant-based soy sauce to keep it vegan.
