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Skillet Night
Asian 2 min read

Teriyaki Chicken Udon Skillet

Teriyaki chicken udon skillet tosses seared chicken and chewy udon noodles in a sticky homemade teriyaki glaze in about 25 minutes. Fast Asian weeknight dinner.

Chewy udon and sticky teriyaki are a weeknight cheat code. This skillet sears chicken, softens broccoli, then tosses everything with noodles in a homemade glaze that beats the bottled stuff.

About 25 minutes if you use fresh or frozen udon. Dried works too — just undercook it slightly.

Ingredients

Chicken, noodles, and sauce

  • 14 oz (397 g) fresh or frozen udon noodles (or 8 oz / 227 g dried)
  • 1 1/4 lb (567 g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 Tbsp (15 ml) neutral oil
  • 2 cups (180 g) broccoli florets or snap peas
  • 3 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1/3 cup (80 ml) low-sodium soy sauce
  • 3 Tbsp (45 ml) mirin or 2 Tbsp honey + 1 Tbsp water
  • 2 Tbsp (30 ml) brown sugar or honey
  • 1 Tbsp (15 ml) rice vinegar
  • 1 tsp cornstarch mixed with 1 Tbsp water
  • 2 green onions, sliced
  • Sesame seeds, optional

Method

  1. Cook udon according to package; drain and rinse briefly so noodles do not stick. Whisk soy sauce, mirin, brown sugar, rice vinegar, and cornstarch slurry.
  2. Pat chicken dry; season with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Sear chicken 5–6 minutes until browned and cooked through. Transfer to a plate.
  3. Add broccoli with a splash of water; cover 2 minutes. Uncover; add garlic and ginger 30 seconds.
  4. Return chicken. Add udon and sauce; toss 1–2 minutes until the glaze thickens and coats everything.
  5. Scatter green onions and sesame seeds. Serve immediately.

Cook's note

Frozen udon packs are weeknight gold — they heat fast and stay chewy. If using dried udon, undercook by 1 minute so they finish in the glaze.

What to serve with it

Cucumber salad, edamame, or kimchi. Extra green onions never hurt.

Make-ahead and leftovers

Whisk sauce up to 3 days ahead. Leftovers keep 3 days; reheat in a skillet with a splash of water. Noodles soften on freeze — refrigerate only.

Troubleshooting

**Sauce too salty?** Add a splash of water and a pinch of sugar. **Noodles glued?** Rinse after boiling and toss with a drop of oil. **Chicken pale?** Pan was not hot enough — wait for shimmering oil.