Teriyaki Chicken Yaki Udon: A Delicious & Easy Recipe

Parmesan Chicken Pasta: Just the name conjures up images of creamy, cheesy goodness, doesn’t it? I’m thrilled to share this recipe with you, because it’s not just a meal; it’s an experience. Imagine tender chicken breasts, perfectly cooked pasta, and a luscious Parmesan sauce that clings to every strand. This isn’t your average weeknight dinner; it’s a restaurant-quality dish you can whip up in your own kitchen!

While the exact origins of Parmesan Chicken Pasta are debated, its Italian-American influences are undeniable. It draws inspiration from classic Italian pasta dishes, but with a distinctly American twist, emphasizing rich, creamy sauces and generous portions. Think of it as a celebration of comfort food, elevated with the sophisticated flavors of Parmesan cheese and perfectly seasoned chicken.

So, why is this dish so beloved? It’s simple: the taste and texture are simply irresistible. The savory chicken, combined with the al dente pasta and the creamy, salty Parmesan sauce, creates a symphony of flavors that will tantalize your taste buds. Plus, it’s surprisingly easy to make! Whether you’re looking for a quick weeknight meal or something special to impress your guests, this Parmesan Chicken Pasta recipe is guaranteed to be a crowd-pleaser. Let’s get cooking!

this Recipe

Ingredients:

• For the Teriyaki Chicken:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon sake (rice wine)
• 1 tablespoon brown sugar, packed
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (slurry)
• Sesame seeds, for garnish (optional)
• Chopped green onions, for garnish (optional)
• For the Yaki Udon:
• 1 lb fresh or frozen udon noodles
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 4 oz shiitake mushrooms, sliced (or other mushrooms of your choice)
• 2 cups shredded cabbage (napa or green)
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional, but recommended)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground white pepper
• Salt and black pepper to taste
• Bonito flakes, for garnish (optional)
• Nori seaweed, cut into thin strips, for garnish (optional)

Preparing the Teriyaki Chicken

Okay, let’s start with the star of the show – the teriyaki chicken! This is where all the delicious flavor begins. Don’t be intimidated; it’s easier than you think!

1. Marinate the Chicken: In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Add the chicken pieces to the bowl, making sure they’re all coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight. The longer it marinates, the more flavorful it will be! I usually aim for at least an hour if I have the time.
2. Cook the Chicken: Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Add the chicken to the hot skillet in a single layer (you may need to do this in batches to avoid overcrowding). Cook the chicken for about 5-7 minutes per side, or until it’s cooked through and nicely browned.
3. Make the Teriyaki Sauce: Once the chicken is cooked, remove it from the skillet and set it aside. Pour the reserved marinade into the skillet and bring it to a simmer over medium heat. Cook for about 2-3 minutes, or until the sauce has slightly thickened.
4. Thicken the Sauce: Whisk the cornstarch slurry (cornstarch mixed with cold water) and slowly pour it into the simmering sauce, stirring constantly. Continue to cook for another minute or two, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
5. Combine Chicken and Sauce: Return the cooked chicken to the skillet and toss it with the teriyaki sauce, making sure each piece is well coated. Cook for another minute or two, allowing the chicken to heat through and absorb the sauce.
6. Garnish: Remove the skillet from the heat and garnish with sesame seeds and chopped green onions, if desired. Set aside while you prepare the yaki udon.

Preparing the Yaki Udon

Now for the noodles! This part is all about getting those veggies cooked just right and creating a flavorful sauce that complements the teriyaki chicken perfectly. Get ready to wok and roll!

1. Prepare the Udon Noodles: If using frozen udon noodles, thaw them according to the package instructions. Fresh udon noodles are usually ready to go. Cook the udon noodles according to package directions. Usually, this involves boiling them for a few minutes until they are tender but still slightly firm. Drain the noodles well and set them aside. To prevent them from sticking together, you can toss them with a little sesame oil.
2. Sauté the Vegetables: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook for about 2-3 minutes, or until softened and translucent.
3. Add More Veggies: Add the sliced red bell pepper, julienned carrot, and sliced shiitake mushrooms to the skillet. Cook for another 3-5 minutes, or until the vegetables are tender-crisp.
4. Add Aromatics: Add the shredded cabbage, minced garlic, and grated ginger to the skillet. Cook for another 1-2 minutes, or until the cabbage is slightly wilted and the garlic is fragrant. Be careful not to burn the garlic!
5. Make the Yaki Udon Sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), Worcestershire sauce, sesame oil, and ground white pepper.
6. Combine Noodles and Vegetables: Add the cooked udon noodles to the skillet with the vegetables. Pour the yaki udon sauce over the noodles and vegetables. Toss everything together well, making sure the noodles and vegetables are evenly coated in the sauce.
7. Cook and Toss: Continue to cook for another 2-3 minutes, tossing frequently, until the noodles are heated through and the sauce has thickened slightly. Taste and adjust seasonings as needed. Add salt and black pepper to your liking.

Assembling the Teriyaki Chicken Yaki Udon

The moment we’ve all been waiting for! It’s time to bring the chicken and noodles together for a culinary masterpiece. This is where the magic happens!

1. Plate the Yaki Udon: Divide the yaki udon noodles and vegetables evenly among serving plates or bowls.
2. Top with Teriyaki Chicken: Top each serving of yaki udon with a generous portion of the teriyaki chicken.
3. Garnish (Optional): Garnish with bonito flakes and nori seaweed strips, if desired. These add a lovely umami flavor and visual appeal.
4. Serve Immediately: Serve immediately and enjoy your delicious Teriyaki Chicken Yaki Udon!

Tips and Variations

• Spice it up: Add a pinch of red pepper flakes to the yaki udon sauce for a little heat.
• Add more protein: Shrimp, tofu, or beef would also be delicious additions to this dish.
• Vegetable variations: Feel free to substitute or add other vegetables, such as broccoli, snow peas, or bean sprouts.
• Make it ahead: You can prepare the teriyaki chicken and yaki udon separately ahead of time and then combine them when you’re ready to serve.
• Udon Noodle Types: If you can’t find fresh udon, dried udon noodles work too. Just make sure to cook them according to the package directions.

Enjoy!

I hope you love this recipe as much as I do! It’s a perfect weeknight meal that’s both satisfying and flavorful. Happy cooking!

Conclusion:

This Teriyaki Chicken Yaki Udon isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The sweet and savory teriyaki sauce, perfectly coating tender chicken and chewy udon noodles, creates a symphony of textures and tastes that will leave you craving more. I truly believe this recipe is a must-try because it’s quick, easy, and incredibly satisfying. It’s the kind of dish that even picky eaters will devour, and it’s versatile enough to adapt to your own preferences.

Why is this recipe a must-try? Because it delivers restaurant-quality flavor in the comfort of your own home, without requiring hours in the kitchen. The combination of the umami-rich teriyaki sauce, the satisfying chew of the udon noodles, and the protein-packed chicken makes for a complete and balanced meal. Plus, it’s a fantastic way to use up leftover cooked chicken, making it a budget-friendly option as well.

But the best part? It’s endlessly customizable! Feel free to swap out the chicken for shrimp, tofu, or even thinly sliced beef. Add your favorite vegetables like bell peppers, broccoli, snap peas, or mushrooms to boost the nutritional value and add even more flavor. A sprinkle of sesame seeds and a drizzle of sriracha can elevate the dish to a whole new level.

Serving Suggestions and Variations:

For a complete meal, I love serving this Teriyaki Chicken Yaki Udon with a side of steamed edamame or a simple cucumber salad. If you’re feeling adventurous, try adding a fried egg on top for extra richness and protein. For a vegetarian version, simply substitute the chicken with firm tofu and use a vegetable-based broth. You can also experiment with different types of noodles, such as soba or ramen, although the thick, chewy texture of udon really complements the teriyaki sauce.

Another fun variation is to add a touch of ginger and garlic to the teriyaki sauce for an extra layer of complexity. A pinch of red pepper flakes can also add a subtle kick of heat. And if you’re short on time, you can even use pre-made teriyaki sauce, although I highly recommend making your own from scratch for the best flavor.

I’ve found that this recipe is also great for meal prepping. You can cook the chicken and noodles ahead of time and store them separately in the refrigerator. Then, when you’re ready to eat, simply heat everything up and toss it with the teriyaki sauce. This makes it a perfect option for busy weeknights or packed lunches.

Now it’s your turn! I’m so excited for you to try this Teriyaki Chicken Yaki Udon recipe. I know you’ll love it as much as I do. Don’t be afraid to get creative and experiment with different ingredients and variations. The most important thing is to have fun and enjoy the process.

Once you’ve made it, I would absolutely love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the recipe page. Let me know what variations you tried and what you thought of the dish. Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes that you’ll love. I can’t wait to see what culinary masterpieces you create! Happy cooking!