Teriyaki Glazed Chicken with Noodles
Indulge in the bold and savory flavors of Teriyaki Glazed Chicken with Noodles, a perfect harmony of tender, caramelized chicken thighs and vibrant stir-fried vegetables atop a bed of egg noodles. This quick and satisfying recipe features a homemade teriyaki sauce made with soy sauce, honey, brown sugar, garlic, and ginger, creating the perfect balance of sweet and savory. The thick, glossy glaze coats each piece of juicy chicken, while the crisp carrots and bell peppers add a pop of freshness and crunch. Ready in just 40 minutes, this easy, one-pan dish is ideal for weeknight meals or casual entertaining. Garnish with sesame seeds and green onions for an extra burst of flavor and a professional touch to this crowd-pleasing asian-inspired dinner!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 0.5 cup Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Honey
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 12 ounces Egg noodles (cooked)
- 1 medium Carrot (julienned)
- 1 medium Bell pepper (thinly sliced)
- 2 stalks Green onions (sliced)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
In a small mixing bowl, whisk together the soy sauce, brown sugar, honey, minced garlic, and grated ginger to create the teriyaki sauce.
In a separate small bowl, mix the cornstarch with water to create a slurry, and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
Season the chicken thighs with a pinch of salt and pepper, then cook them in the skillet for 5-6 minutes on each side until golden brown and fully cooked (internal temperature of 165°F or 74°C). Remove the chicken and set aside.
In the same skillet, pour in the prepared teriyaki sauce and bring it to a gentle simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes.
Return the cooked chicken thighs to the skillet, spoon the glaze over the chicken, and simmer for 2 more minutes. Turn off the heat and keep warm.
In a separate large skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat.
Add the julienned carrot and sliced bell pepper, and stir-fry for 2-3 minutes until slightly softened.
Add the cooked egg noodles to the skillet with the vegetables and toss everything together, heating for 2-3 minutes until well combined.
Plate the stir-fried noodles and vegetables, and place a teriyaki-glazed chicken thigh on top of each serving.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 5021 mg | 218% | |
| Total Carbohydrate | 173.8 g | 63% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 65.1 g | ||
| Protein | 135.0 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2300 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
