Teriyaki chicken udon is a quick, satisfying Japanese-inspired stir-fry that combines thick, chewy udon noodles with tender chicken and a glossy, sweet-savory teriyaki sauce. It’s a one-pan meal that comes together faster than takeout delivery, making it a perfect weeknight dinner. The key is using a homemade teriyaki sauce that clings to every noodle, giving you a restaurant-quality dish at home.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g), sliced thin
- 2 packs (7 oz / 200 g each) fresh or frozen udon noodles
- 2 tbsp (30 ml) vegetable oil, divided
- 1 cup (150 g) broccoli florets
- 1 medium carrot, julienned (about ½ cup / 60 g)
- 3 green onions, sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 tbsp (15 ml) sesame seeds, for garnish
For the teriyaki sauce:
- ¼ cup (60 ml) soy sauce (or tamari for gluten-free)
- ¼ cup (60 ml) mirin (sweet rice wine)
- 2 tbsp (30 ml) sake or dry white wine
- 2 tbsp (25 g) brown sugar
- 1 tsp (5 ml) grated fresh ginger
- 1 tsp (5 ml) cornstarch mixed with 1 tbsp (15 ml) water (slurry)
Instructions
- Prep the chicken and sauce: In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, and grated ginger. Set aside. In a separate small bowl, mix the cornstarch and water to make a slurry.
- Cook the noodles: Bring a large pot of water to a boil. Add the udon noodles and cook according to package directions (usually 2–3 minutes for fresh, 5–6 for frozen). Drain and rinse briefly with cold water to stop cooking. Toss with 1 teaspoon of the vegetable oil to prevent sticking.
- Cook the chicken: Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add the chicken slices in a single layer (work in batches if needed). Cook without stirring for 2 minutes, then flip and cook another 2–3 minutes until golden and cooked through. The chicken is done when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum). Transfer to a plate.
- Stir-fry the vegetables: Add the remaining 1 tablespoon of oil to the same pan. Add the broccoli and carrot, and stir-fry for 3–4 minutes until crisp-tender. Add the white parts of the green onions and the garlic, and cook for 30 seconds until fragrant.
- Combine everything: Return the chicken to the pan. Add the cooked udon noodles and the teriyaki sauce. Toss everything together for 2–3 minutes until the sauce thickens and coats the noodles evenly.
- Finish and serve: Turn off the heat. Stir in the green onion greens. Sprinkle with sesame seeds and serve immediately.
Tips
- Use fresh udon noodles if possible: They have the best chewy texture. If using dried, cook them a minute less than the package suggests so they don’t turn mushy when stir-fried.
- Don’t overcook the chicken: Since you’ll stir-fry it again with the noodles, cook it just until done the first time. Overcooking makes it dry.
- Adjust sweetness: Teriyaki sauce should be balanced. If you prefer less sweet, reduce brown sugar to 1 tablespoon (12 g). If you like it sweeter, add an extra teaspoon of sugar.
- Make it gluten-free: Use tamari instead of soy sauce and ensure your mirin is gluten-free (some brands contain wheat).
Serving Suggestions
Serve the udon hot, straight from the wok. It pairs well with a simple cucumber salad, pickled ginger, or a light miso soup. For a complete meal, add a side of steamed edamame or a green salad with a sesame-ginger dressing.
Variations
- Protein swaps: Use beef strips (cook to 145°F / 63°C for medium-rare, or 160°F / 71°C for medium), shrimp (cook until pink and opaque), or tofu (pan-fried until golden) instead of chicken.
- Vegetable additions: Add sliced bell peppers, snap peas, mushrooms, or baby corn along with the broccoli and carrot.
- Spicy teriyaki: Add 1–2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce for heat.
- Thicker sauce: If you prefer a thicker glaze, double the cornstarch slurry (2 tsp cornstarch + 2 tbsp water).
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a hot skillet over medium-high heat with a splash of water or soy sauce to refresh the sauce. You can also microwave in 30-second bursts, stirring in between, until heated through. The noodles may soften slightly, but the flavor will remain. Freezing is not recommended as the noodles can become mushy.
Frequently Asked Questions
Can I use frozen udon noodles? Yes, frozen udon is a great option. Boil them for 5–6 minutes, then rinse with cold water and drain well before stir-frying.
What if I don’t have mirin? Mix 2 tablespoons of dry sherry or white wine with 1 teaspoon of sugar as a substitute. The flavor will be slightly less sweet but still delicious.
Can I make this dish without sake? Absolutely. Replace the sake with water or chicken broth. The sauce will be a bit less complex but still tasty.
How do I keep the noodles from sticking together? After draining, toss them with a little oil (like sesame or vegetable) and keep them separate until you add them to the pan. Don’t leave them sitting in a pile for too long.
Is it okay to use chicken thighs instead of breasts? Yes, thighs are more forgiving and stay juicier. Just make sure they reach 165°F (74°C) internally.
Can I add more sauce? If you like extra sauce, increase all sauce ingredients by half (e.g., 6 tbsp soy sauce, 6 tbsp mirin, 3 tbsp sake, 3 tbsp sugar). The cornstarch slurry should also be increased by half.
Related
- El Churrasco Recipe: Argentine Grilled Steak
- Steaming Asparagus Spears: Easy How-To
- Bagel Kitchen Pacific Grove Style Bagels Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).