Homemade Teriyaki Chicken Cup O Noodles Recipes

TERIYAKI CHICKEN NOODLES

Steps:

• Season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
• Prepare the noodles according to package directions. Drain and set aside.
• Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
• Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots, and edamame beans. Cook until the vegetables are just crisp tender, about 2-3 minutes.
• Meanwhile, whisk together the soy sauce, brown sugar, remaining 2 teaspoons sesame oil, rice vinegar, cornstarch, and water. Stir into a pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
• Serve hot topped with sesame seeds and green onions, if desired.

CHICKEN TERIYAKI CHOW MEIN RECIPE BY TASTY

Steps:

• In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ cup (of 60 ml) teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
• In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
• In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
• In the same wok, add 1 tablespoon of oil, the onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
• Add the cooked chicken and crispy noodles back to the wok, along with the remaining ¼ cup (60 ml) teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is well-combined. Garnish with sesame seeds.
• Enjoy!

TERIYAKI CHICKEN AND NOODLES

Steps:

• Cook noodles in large pot of boiling salted water until just tender.
• Drain well; return to pot.
• Add sesame oil and toss to coat.
• Heat vegetable oil in heavy large skillet over high heat.
• Sprinkle chicken with salt and pepper.
• Add chicken to skillet and saute until no longer pink, about 2 minutes.
• Add sliced green onions, carrot and crushed red pepper.
• Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
• Add noodles and teriyaki sauce and toss to blend well.

TERIYAKI CHICKEN WITH NOODLES RECIPE

Steps:

• Heat the oil in a large frying pan or wok, add the spring onions and cook for 1 minute. Add the chicken, garlic and carrot and stir-fry for 3-4 minutes or until the chicken takes on a honey-brown colour.
• Meanwhile cook the noddles according to packet instructions.
• Add the noodles to the pan, increase the heat, then pour in the teriyaki and soy sauce. Cook for a further 1-2 minutes, stirring frequently.
• Season thoroughly with black pepper and serve.

TERIYAKI CHICKEN NOODLES

Steps:

• Slice the chicken breast into bite size pieces.
• Mix together the water, soy sauce, mirin, and brown sugar in a bowl and set aside.
• Heat a large wok or large skillet over high heat, add 2 T. of the oil and cook the chicken, stirring, for about 5 minutes; remove the chicken and set aside.
• Meanwhile, cook the noodles in a pot of boiling water for 3 minutes (no more!), then drain under cold water and set aside.
• Scrape the woke or skillet clean; heat the remaining oil and add the carrots and bok choy and cook, stirring until softened, about 7 minutes.
• Add the cooked somen noodles and stir for about 1 minute; add the ginger, scallions and chicken and cook, stirring, for 1 minute. Add the soy sauce mixture and stir well to combine. While stirring constantly, add the cornstarch paste mixture. Cook until the sauce thickens and serve!

CHICKEN TERIYAKI WITH NOODLES

Steps:

• Cook noodles for 3 minute in boiling water. Drain, rinse with cold water, drain.
• Meanwhile, heat olive oil in a large skillet on medium-high heat. Cook chicken for 7 minutes or until cooked through while stirring.
• Partially cook the broccoli according to package directions.
• Add broccoli, carrots, teriyaki sauce, soy sauce, chicken broth, and garlic to skillet.Stir to combine; simmer over medium-high heat for 5 minutes.
• Add cooked noodles and toss to combine.

TERIYAKI CHICKEN WITH ASIAN NOODLES

Steps:

• Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame oil in a mixing bowl. Add the chicken in the marinade for 15 minutes.
• Heat the garlic oil in a large shallow frying pan.
• Place marinated chicken (reserve marinade) into pan and saute until golden.
• Add reserved marinade to the pan with chicken and turn down heat to a gentle simmer for about 15 minutes.
• Cut into a piece of chicken to make sure it's cooked through and the juices are clear.
• Remove cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up to let the liquid boil down to a thick dark syrup.
• Return the chicken pieces to pan and stir well to coat chicken in the sticky savoury syrup.
• To Make Asian Noodles: Prepare noodles according to package instructions
• Combine sesame oil, vinegar, soy sauce, hot chili oil and Hoisin and set aside.
• In a heated saute pan, toss vegetables until steamed. Add noodles. After a few minutes, pour in sauce. Toss to mix thoroughly, cooking for a few more minutes before serving with Teriyaki Chicken and garnishing with chopped cilantro.