The Dinner Planner

Teriyaki Chicken with Soba Noodles

3.50 from 2 votes
This is a western style Teriyaki chicken. Traditionally it is just made with Soy Sauce, Mirin and Sake, however the mirin in the supermarkets and Asian stores here are filled with all sorts of added extras. You will find cooking sake in the Asian aisle of the supermarket.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • 500 g chicken thigh
  • 1 pkt soba noodles
  • 1 small head broccoli – stems julienned and floreats cut finely
  • 1 red capsicum – julienned
  • 2 carrots – julienned
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds – toasted

Teriyaki Sauce

  • cup low sodium soy sauce
  • 3 tbsp sake
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 1 tsp ginger -finely minced
  • 1 garlic cloves -crushed


  • Teriyaki Sauce – Put all ingredients into a pan and bring to boil. Reduce heat and simmer for 5 minutes. If you like a thicker sauce through your noodles, add a cornflour slurry of 1heaped tsp of cornflour to 1tbsp water when you add the sauce to your noodles.
  • Chicken – Coat the chicken in 2 tbsp of sauce and set aside.
    Heat 1tbps oil in a large pan or wok on medium heat (not too high or the sugars in the sauce will burn). Add the chicken and cook for 3-4 minutes each side (this may need to be done on batches depending on the size of your pan or how many serves you are making. Do not crowd the pan)
    Pop the chicken on a plate, drizzle with 2 tbsp sauce and cover. Slice just before serving.
  • Soba Noodles – Once you have turned the last of the chicken, cook the noodles in a pan of boiling water for 3 minutes. Drain and set aside.
  • Vegetables – Once the chicken has been removed, add the vegetables and 1 tbsp of water and cook for 2 minutes. Add the noodles and sauce and stir through.
  • Divide the noodles among plates, top with sliced chicken and garnish with toasted sesame seeds and any extra sauce.

Tips and Variations

Vegetarian – replace chicken with tofu. You won’t need to marinate as long either. 
Gluten Free – use 100% buckwheat soba noodles or rice noodles.
Low Carb – Use konjac noodles or double the veg and skip the noodles all together.
Meal Prep On Sunday, make the terikayi sauce, prepare the vegetables and toast the sesame seeds.  I love using a mandolin with the julienne attachment to save me time.  Coat the chicken in 2 tbsp of the sauce and let marinate until ready to use. Put the rest of the sauce in a glass jar in the fridge. 


Calories: 604kcal | Carbohydrates: 73g | Protein: 39g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 941mg | Potassium: 1063mg | Fiber: 7g | Sugar: 14g | Vitamin A: 8275IU | Vitamin C: 190mg | Calcium: 146mg | Iron: 4mg

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