Best 6 Teriyaki Chicken With Sesame 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 WINGS WITH SESAME AND CILANTRO

Steps:

• Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
• Preheat the oven to 400 degrees F.
• Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro. Don't forget the wet naps!

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!

QUICK SESAME CHICKEN NOODLES

Steps:

• In a large skillet, heat oil over medium-high heat; saute chicken, squash and carrots until chicken is heated through, 6-8 minutes. Add snow peas; cook until vegetables are crisp-tender, 3-4 minutes. Add garlic and contents of one ramen seasoning packet (discard or save second packet for another use); cook and stir 1 minute., Add noodles, water, wine and teriyaki sauce. Bring to a boil; cook, uncovered, until noodles are tender, 3-4 minutes, stirring occasionally., Remove from heat; stir in green onions. Serve immediately.

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.