Teriyaki Chicken Noodle Bowls — Damn Delicious

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Teriyaki Chicken Noodle Bowls

A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!

Noodle bowls are my weakness.

It’s your protein and your carbs neatly packed into one bowl. Convenient, right?

And with this homemade teriyaki sauce, it won’t even come close to take-out.

It won’t even take as long as ordering take-out!

Now don’t be worried about the 1 hour prep time. 45-50 min of it is idle time.

Once the teriyaki sauce is made and the chicken is marinating, you can cook everything else in 10 minutes.

I told you it would be a quick-fix dinner!

Teriyaki Chicken Noodle Bowls

Yield: 4 servings

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

A quick fix dinner made in less than 30 min. And the teriyaki sauce is completely homemade and way better than store-bought!

Ingredients:

  • 2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
  • 1 tablespoon cornstarch
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced

Directions:

  1. In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
  2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
  3. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
  4. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  5. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
  6. Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
  7. Serve immediately, garnished with sesame seeds and green onion, if desired.

*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.

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100 comments

I am gluten-free. Would it be ok to make this with soba (buckwheat) noodles? It seems that most of your recipes are pretty adaptable to gluten free and I appreciate that.

I am also gluten free and have made this with rice noodles (both wide and vermicelli) and it’s delicious.

I am not a huge fan of ginger does this have a strong ginger taste?

Not at all, but you can omit as needed to suit your preferences.

How many calories per servings. It would really help if your recipes included this in the future.

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Mary, this came off very rude. Goodness!

This recipe looks amazing! Since I am vegetarian do you think it will work with tofu?

Have never heard of or seen Yaki-Sobi noodles; what could you recommend as an alternate? I was thinking yet ca men noodles.

You can really use any noodles that you see fit – I prefer Yaki-Soba noodles because they cook through so quickly! 🙂

I love this recipe with rice instead of the soba noodles … makes a great teriyaki chicken bowl that is gluten free but make sure the soy sauce is certified gluten free. Yum!

I live in Canada and that noodle product is not available in my area. Can I substitute some other noodle?? Souns so tasty!

I also live in Canada (Montreal area) and had not heard of these noodles. I will try this recipe using either linguine or yet ca men noodles.

I use regular spaghetti noodles as I always have them on hand.

You can find soba noodles at Walmart in the asian section of the store.

At Safeway in the aisle with soy sauce I found 200g packages of Japanese Udon noodles that were delicious in this recipie. They look the same as yakisoba noodles you get at Edo.

Do you remove the chicken from the marinade to cook it or do you dump in the whole bag of chicken and marinade?

It is best to drain the chicken from the marinade.

If that’s the case then I do not recommend using the soy sauce mixture as it’ll be teeming with Raw chicken bacteria

you missed the statement about reserving a 1/4 cup of sauce before placing the chicken in the marinade. see step 3.

Do seasome seeds sell in the spices aisle or Asian foods aisle?

This really depends on your local grocery store.

I usually find them in the Asian aisle. Of course in my market it’s a 4 foot section…

Gah, this sounds amazing right now! Totally wish I had a bowl to chow down on. We’re always looking for new chicken recipes to add to the mix!

Hi, I’ve tried replicating your teriyaki sauce but to my avail, it always has some sort of weird aftertaste. I’m familiar with how teriyaki sauce is supposed to taste like, but mine always tastes off. I’m assuming it’s the honey or the soy sauce. I’ve read online that using Japanese soy sauce is better? I come from a Korean household, so we only have Korean soy sauce. (I’ve also been using clover honey I got at Costco.)

What kind of soy sauce/honey do you use?

I actually don’t have a particular brand that I use for honey but I do prefer Japanese soy sauce over anything else. Hope that helps!

Yet another winner!! Made this tonight everyone loved it!! And it’s so easy.

HELLO CHUNGAH; ME AND ONE OF MY GRANDDAUGHTER LOOOOVE TO EAT LO-MEIN?THE REST ALSO LIKE CHINESE FOOD. I DON’T KNOW IF YOU ARE CHINESE, BUT THIS NOODLE BOWL LOOKS DELICIOUS AND ALMOST IDENTICAL TO THE LO-MEIN. CAN YOU TELL ME IF THIS IS THE SAME, OR A DIFFERENT TYPE AND TASTE? REALLY CHINESE FOOD RESTAURANTS ARE EITHER BLAND OT GREASY, AND NOT WORTH TO BUY FROM MOST OF THEM. SO, I WILL LOVE TO TRY THIS ONE. ALSO, CAN YOU TELL IF IT HAVE TO BE OLIVE OIL, OR WILL BE OK USING SESAME OR PEANUT OIL? AND THE NOODLES YOU MENTION ARE THE SAME USE IN LO-MEIN? IT LOOKS LIKE THEY ARE, BUT I AM VERY PICKY WITH SOME FLAVORS. IF THEY ARE DIFFERENT, CAN YOU TELL ME THE NAME FOR THE ONES USED IN LO-MEIN? I WOULD LOVE TO TRY THESE ASAP, AND WILL TRY TO FIND YOUR OTHER RECIPES. COULD YOU SEND A RESPOND TO MY E-MAIL, PLEASE? I CAN NOT ALWAYS LOOK AT ALL THE SITES I WANT, AND ALSO FORGET A LOT WITH MY BAD OLD MEMORY..
THANK YOU, VERY MUCH.

1. I am actually Korean. 🙂
2. The recipe is different from the lo mein.
3. Vegetable or canola oil can be used instead of olive oil.

Good morning. I LOVE your site. Are the noodles you refer to fresh or dried? I’m in Canada also, and am not sure what to buy to make this. It looks wonderful.

Thanks for your help.

Silly me! I just noticed your note about the noodles on the bottom of the recipe.

This looks fabulous!! I would probably make some stir fry type veggies and add to it though as I feel guilty just eating a bunch of noodles and no veg. lol Seems like it would reheat well to take for leftovers at work or school as well! I will def be trying this! Thanks so much!

Do we let the chicken marinade overnight or just the 30 mins.

You can marinate for at least 30 minutes to overnight.

Hi! I just made this dish and it smells pretty darn good. I followed the directions, however, I wanted the chicken pieces to brown like yours, however after cooking for over 7 minutes on medium high–they didn’t brown. And didn’t want to ruin this dish. Did you actually cook your chicken for the time indicated on this recipe? I’m waiting for my son to let me know how good it tasted. Thank you for posting this wonderful dish. Peace.

The cooking time in the recipe is always listed as an estimation – you can take longer or shorter than the time stated.

Made this last night,it was so delicious!! You saved the day again! Thank you.

This was really good! I also found the noodles at an Asian market. I got the golden color by popping the cooked chicken under the broiler while the noodles and sauce heated up. Thanks for all your awesome recipes!

I LOVE your site! It is seriously a go-to for me when I want to add something new to my repertoire 🙂 I tried this recipe last week and loved it so much I had to throw it on this week’s menu, too! I added mushrooms, broccoli, and some thinly sliced water chestnuts for texture and it was seriously damn delicious. 😉 Thanks for the inspiration!!

I only have spahgetti noodles, can i use that and how much do i need?

Yes, absolutely. You can probably get away with 10-12 ounces spaghetti, but as always, please use your best judgment.

This looks amazing! 🙂

I am having a really hard time finding the refrigerated noodles. Is there something else i can use?

Ramen noodles would be a great substitute.

This has been my favorite meal of yours (that I have tried so far). So. Damn. Delicious. I didn’t marinade the chicken (um reading directions thoroughly sometimes doesn’t happen, but it totally worked out fine) – just browned the chicken and added the sauce components in the chicken pan to cook it all together. I also used peanut oil because. It reminded me of the general tso’s sauce our Chinese restaurant makes but they, of course, use way more ginger so I love that I can tweak this sauce recipe a bit and get TWO different variations from it! Thank you so much for sharing your awesome recipes with us!!

I used dried Udon noodles since I had some in my pantry, and this dish was a hit! (as all your recipes are!!)

I couldn’t find the refrigerated noodles, just the dry ones. Do I prepare them according to the package?

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