Chicken teriyaki ramen combines juicy grilled chicken with savory teriyaki sauce, tender noodles, and crisp vegetables in a flavorful broth. This fusion dish brings together Japanese and American comfort food traditions, offering a satisfying bowl that delights the senses and makes every meal feel special.
Chicken teriyaki ramen is a modern fusion dish that melds Japanese and American culinary traditions. While ramen itself boasts centuries-old roots in Japan, the addition of teriyaki-style chicken is a more recent innovation, inspired by the global popularity of Japanese flavors and the adaptability of ramen bowls.
Preparation begins with marinating chicken in a sweet and savory teriyaki sauce made from soy sauce, mirin, and sugar, then grilling or pan-searing until caramelized and juicy. The chicken is served atop springy ramen noodles in a light broth, accompanied by crisp vegetables like bok choy, carrots, and scallions. What sets Chicken Teriyaki Ramen apart is its harmonious blend of textures and flavors: the umami-rich broth, tender noodles, and glazed chicken create a comforting yet vibrant meal.
Its versatility and visual appeal make it a favorite for home cooks and restaurant menus alike, offering a satisfying twist on classic ramen.
This chicken teriyaki ramen recipe from All The Noodles is simply good for busy weeknights with just 30 minutes of minimal prep and hands-off cooking time. The homemade teriyaki sauce can be a game-changer that gives a restaurant-quality taste and glossy, sweet-savory glaze. The combination of tender chicken, crisp-tender broccoli, and chewy noodles creates a satisfying comfort food bowl that feels indulgent but requires almost no cooking skills to pull off successfully.
Chicken Teriyaki Ramen
Ingredients
- For the teriyaki sauce:
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry) For the chicken and noodles:
- 2 pieces chicken breast
- 1 tablespoon oil
- 2 packs instant ramen noodles (discard seasoning packets)
- 1 cup broccoli florets
- Sesame seeds and chopped green onions, for garnish (optional)
Directions
- Combine soy sauce, ¼ cup water, brown sugar (or honey), vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. In a small bowl, stir the cornstarch and 2 tablespoons water together to make a slurry. Pour the slurry into the saucepan, stirring until the sauce thickens. Remove from heat and set aside.
- Heat the oil in a large skillet over medium heat. Add the sliced chicken and cook, stirring occasionally, until browned and fully cooked. This should take about 5 to 6 minutes. Pour in half of the teriyaki sauce and let it simmer for another minute or two until the chicken is coated and glossy.
- Bring a pot of water to a boil. Add the ramen noodles and cook according to package instructions. In the last 2 minutes of cooking, toss in the broccoli florets. When done, drain everything and set aside, reserving a little cooking water if needed.
- Divide the noodles and broccoli among 4 serving bowls. Top each bowl with the teriyaki chicken.
- Drizzle the remaining teriyaki sauce over the bowls. Sprinkle with sesame seeds and green onions if you like. Serve hot.
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