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Chicken Teriyaki with Udon Noodles

One of the easiest dishes to create – teriyaki chicken with noodles! Follow chef Jason Peppler’s recipe below and create a family masterpiece that will draw messy smiles from everyone.

Serves family of 4-5.

  • Prep

    15 mins

  • Cooking

    15 mins




  • 1kg Brisbane Valley Farm Direct chicken thigh fillets
  • 1 kg red onion peeled and sliced
  • 2 lg carrots peeled and sliced into thin strips
  • 150g sugar snaps, stalks removed
  • 1 punnet shitake mushrooms stalks removed and cut in half
  • 4 leaves of Wombok sliced into 1cm thick strips
  • 1 red capsicum cut into 1cm strips
  • 3 cloves peeled garlic sliced
  • 1 small nob of ginger peeled and sliced
  • 1 tsp sesame oil
  • 2 tsp peanut/canola oil
  • 150ml Teriyaki sauce
  • 1 tspn cornflour or arrowroot
  • 3 packets of Udon noodles (fresh not dried)


Step 1
In a heavy based saucepan or wok, sear the marinated chicken on both sides for approx. 2 minutes over a medium/hot heat being careful not to burn.
Step 2
Remove from pan and allow to cool before slicing into 1/2cm strips.
Step 3
Place the udon noodles into a bowl and boil and jug of water to pour over and sit for approx. 4-5 minutes.
Step 4

At the same time, heat a wok and add the oil and then the vegetables and sauté for approx. 4 minutes, then add the garlic and ginger and sauté for a further  minute before adding the cooked sliced chicken.

Step 5

Drain the noodles and add to wok and stir through.

Step 6

Mix together the cornflour and Teriyaki sauce and add any remaining marinade from the chicken. Pour into the wok, turn off the heat and stir through.