Teriyaki Chicken Stir Fry With Noodles

Teriyaki Chicken Stir Fry With Noodles , 3.8 out of 5 based on 4 ratings
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Rating: 3.8/5 (4 votes cast)

My chicken stir fry starts with boneless skinless chicken thighs marinaded in Teriyaki sauce and seasonings and then pan fried with a blend of carrots, snap peas, cauliflower, asparagus, celery, onions and squash. Stir in some Chuka Soba noodles and you’ve got one tasty dish! I had mine with some home made vegetable egg rolls! Delicious, quick and easy!

Teriyaki Chicken Stir Fry

Ingredients: Chicken Stir Fry With Noodles

1/2lb. boneless skinless chicken thighs

1/2 cup Teriyaki sauce

1/2 teas. garlic powder (or 2 cloves fresh, crushed)

1/4 teas. black pepper

1/2 teas. onion powder

1/8 teas. salt

1 16oz. bag frozen stir fry vegetables w/asparagus

1 tblsp. olive oil

1 1/2 tblsp. sesame oil

1 8oz. bag dry Chuka Soba noodles

Method: Chicken Stir Fry With Noodles

Cutting chickenchicken marinatingcooked noodleschicken cookingchicken cookedchicken with vegetableschicken with vegetables and noodlesChicken Stir Fry CookedTeriyaki Chicken Stir FryStart by thoroughly washing and drying your chicken.

Cut into small bite size pieces.

Transfer your chicken to a mixing bowl.

Add the Teriyaki sauce salt, pepper, onion powder and garlic to your bowl of chicken.

Stir to mix thoroughly.

Cover with plastic wrap and marinate 2-4 hours up to overnight, refrigerated.

Bring it to room temperature just before you fry it.

Just pull it out of the frig and set it on the counter while you’re boiling your noodles.

Fill a 3 quart sauce pan with about 2 quarts of water.

Bring to a boil.

Add your dry Chuka Soba noodles and boil until tender.

This only takes a few minutes.

Be careful not to over cook the noodles as they will get “mushy” on you.

Drain them and set them aside for now, they’re ready for the stir fry.

You can drizzle them with a little sesame oil to keep them from sticking together.

This will also add some great flavor to the noodles.

Heat a large skillet to medium high heat.

Add the olive oil to the pan followed by the chicken.

Fry your chicken until browned on all sides.

This will take about 10-15 minutes.

Add your “frozen” vegetables and stir constantly for another 5 minutes or so.

The frozen vegetables will cook very fast so be careful not to overcook them or they will get mushy on you and lose their texture.

Note: While the chicken is frying, drizzle in a little bit of Teriyaki sauce (just a little).

When you add the vegetables drizzle in a little more Teriyaki sauce.

This will help to steam the veggies.

Stir in your noodles and turn off the heat.

The residual heat in your pan will warm the noodles back up.

At this point you can add the sesame oil and a little more Teriyaki sauce (if needed) to give the dish a more authentic Asian flavor.

It’s now ready to eat. Enjoy!

You can transfer your stir fry to a serving dish or casserole dish if you like so that your people can serve themselves or just add it to your plates.

Note: You can save any unused portions by transferring it to a container with a tight fitting lid and refrigerate for a few days.

Or, you can freeze it for 1 to 2 months.

Serves 4-6 people.

Another Note: You can also make this as individual portions by adding 1 portion of chicken, vegetables and noodles following the same directions above. This is a great idea if you’re having a party so everyone can eat when they want keeping your “plates” hot and fresh. Cook times will be a little faster since there is less “stuff” in your skillet.

Teriyaki Chicken Stir Fry With Egg Rolls

And there it is! A great Asian style chicken and noodle stir fry that is very easy to make and wont take all day. The flavors and textures are wonderful. The chicken is tender and juicy and the veggies still have a slight crunch to them. Add some egg rolls and dig in!

You can find the egg roll recipe here: Vegetable Egg Rolls

David

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Comments

Teriyaki Chicken Stir Fry With Noodles — 12 Comments

  1. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    David every things looks so good! Thank you for your site. Do you have any recipes that do not have wheat noodles. I have an allergy to wheat.
    Thanks,
    Kathilyn

    • VN:F [1.9.22_1171]
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      Hi Kathilyn,

      Thank you so much, I’m happy to hear you’re liking the site!

      I’m sorry I don’t have any recipes that don’t contain wheat or gluten free noodles. However you can substitute a rice noodle instead if you like, just follow the package instructions for soaking.

      I came across an article you may be interested in. It’s all about gluten or wheat free Asian style noodles to give you some alternatives to wheat based noodles.

      Click here to see the article.

      I hope this helps and Happy Cooking!
      David

  2. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    I cannot find a teriyaki sauce that I like and I’m tired of having open jars of stuff I will never use again in my refrigerator. Do you have a recommended sauce that you use?
    Melanie

    • VN:F [1.9.22_1171]
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      Hi Melanie,

      That’s a tough question but I’ll try my best to answer.

      I like to use Kikkoman’s Teriyaki sauce and soy sauce for that matter so that’s what I recommend for what it’s worth.

      That said, it’s a matter of personal preference when using sauces so it’s very difficult for me to tell you what to use. Unfortunately it comes down to trial and error until you find the sauce you like best.

      Here’s a tip that might help you to narrow it down without spending a bunch of money on things you may not like. If you have a favorite Asian restaurant you like to go to, you can ask them what kind of sauce(s) they use. If you already like what they use chances are you’ll like the same sauce in your own cooking.

      Now as far as open jars of stuff you’ll never use again you may decide just not to buy it, or, just get the smallest bottle you can find. The trick here is to get something you like in the first place. I know it’s easier said than done :-) Another option might be to ask for some extra packets of the sauce the next time you visit that Asian restaurant.

      If you do find that you have a bottle of stuff left in your fridge (and you like it) you can try to find ways to add a little bit to other dishes. A few examples would be to add a little of the sauce to a meatloaf or a burger or use it in a marinade for a piece of meat like a roast or steak. It also works well in marinades for chicken, pork and fish. You could even add a little to a salad dressing like an Asian style vinaigrette.

      To sum it up, every once in a while you’ll buy something you don’t like, I know I have. So whenever I’m trying something new that I think might be good I always get the smallest amount possible, just to test it.

      I hope this helps to answer your question and I wish you the best of luck finding a Teriyaki sauce that will work for you.

      If you have any more questions feel free to ask, I’m happy to help :-)

      Happy Cooking!
      David

  3. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    I Love the way you have the pictures of each step, it makes it so easy for me, to follow the recipes, and know that I’m doing that steps, since i can’t read very well, so i go by the pictures.
    The only problem I’m have is about the noodles and can’t find DRY CHUKA SOBA NOODLE,and I hate to say that I have never heard of them before..
    Thank you so much for the wonderful pictures and the recipes that I will enjoy making for my husband.
    have a great day
    jeanne

    • VN:F [1.9.22_1171]
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      Hi Jeanne,

      I try to be as descriptive as possible to give you the best possible instructions I can and pictures just make it that much easier to follow along. I’m so happy to know they’re useful :-)

      Sorry to hear you can’t find dry chuka soba noodles, if you find some that are precooked they’ll work fine. For that matter you could use any “Ramen” type noodle as well. In my store I find them in the international isle where all of the Asian “specialties” are, if that helps.

      Anyway, I think you and your husband are going to be happy with the recipes.

      You have a great day also and Happy Cooking!

      David

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Jose,

      Thanks for asking.

      The recipe starts off by marinating the chicken.

      Then when you start to cook the chicken you add a little bit of Teriyaki sauce, and then a little more every time you add another ingredient.

      At the end you add the cornstarch mixture and give it a good stir. This is where the “sauce” is made.

      Before adding the cornstarch mixture the stir fry will have a nice glaze but there will be no “liquid type” sauce. The water and cornstarch mixture is where a “gravy” type sauce is made.

      Hope this helps and Happy Cooking!
      David

  4. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Looks devine. Finally got my own computer so i can get your cookbook and cook up all that yummy food.

    • VN:F [1.9.22_1171]
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      Hi Samantha,

      That’s great news! I hope you you’ll like all of the recipes and if you have any questions just let me know, I’d be happy to help :-)

      Happy Cooking!
      David

  5. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    This looks so good, and you make it seem so easy. Your instructions are very clear, and the photos help tremendously!!! I will definitely be going on a shopping trip very soon. Thank you for this post!!!

    • VN:F [1.9.22_1171]
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      Hi Mary,

      I’m so glad you like what you see. I try to make the instructions as easy as possible so (I hope) anyone can make it. I like to add lots of pictures because they do help with the step by step instructions.

      I’m also happy to hear you’ll be picking up the stuff to make this, I hope you’ll like it as much as I do.

      Enjoy and Happy Cooking!
      David

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