Chicken Teriyaki Noodles is the perfect quick and flavorful meal when you’re craving something delicious but don’t want to spend hours in the kitchen. This dish combines tender, juicy chicken with slurp-worthy noodles, all coated in a rich, sweet, and savory teriyaki sauce. It’s an incredibly satisfying meal that’s packed with vibrant veggies, a hint of garlic and ginger, and finished off with a sprinkle of sesame seeds and fresh scallions. Whether it’s for a quick weeknight dinner or a meal prep option for the week, Chicken Teriyaki Noodles is sure to become a family favorite.
I love making this dish because it’s one of those meals where everything just works. The sauce is simple yet packed with flavor, the noodles soak up all that deliciousness, and the vegetables add a fresh crunch. Plus, you can customize it with whatever you have on hand—swap the chicken for shrimp, tofu, or beef, and throw in any veggies lingering in your fridge. It’s one of those versatile, feel-good meals that’s easy to make but tastes like something you’d order at your favorite takeout spot!
Why You’ll Love This Chicken Teriyaki Noodles Recipe
Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights when you need a fast and tasty dinner. With minimal prep and easy-to-find ingredients, you’ll have dinner on the table in no time.
A Flavor Explosion: The homemade teriyaki sauce is packed with the perfect balance of sweet, savory, and umami flavors, thanks to a combination of soy sauce, honey, garlic, and ginger. The noodles soak up all that saucy goodness, and the tender chicken adds protein and richness.
Customizable: You can swap the chicken for any protein you prefer, such as shrimp, beef, or tofu, and mix in your favorite veggies. It’s a versatile dish that you can tweak to suit your preferences or whatever you have in the fridge.
Perfect for Leftovers: This dish reheats beautifully, making it a great option for meal prepping or for leftovers the next day. Just pop it in the microwave or heat it in a skillet for a quick and satisfying lunch.
Prep Time and Servings
Total Time: 25 minutes (10 minutes prep, 15 minutes cooking)
Servings: 4
Calories per serving: 500 (varies depending on the type of noodles and amount of oil used)
Ingredients
For the Teriyaki Sauce:
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey (or brown sugar for a more caramelized flavor)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 2 tablespoons mirin (optional, for a touch of sweetness)
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 1 tablespoon cornstarch (mixed with 2 tablespoons of water to make a slurry)
- 1/4 cup water
For the Chicken and Noodles:
- 2 tablespoons vegetable oil
- 2 boneless, skinless chicken breasts (thinly sliced)
- 8 oz noodles (lo mein, udon, or rice noodles work well)
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned or thinly sliced
- 1 cup broccoli florets
- 3 scallions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
Step-by-Step Instructions
For the Teriyaki Sauce:
- Make the Sauce: In a small bowl, whisk together the soy sauce, honey, rice vinegar, mirin (if using), sesame oil, minced garlic, and grated ginger. In a separate bowl, mix the cornstarch with water to create a slurry, then set aside.
- Cook the Sauce: In a small saucepan over medium heat, add the soy sauce mixture and bring it to a gentle simmer. Let it cook for about 2 minutes, stirring occasionally. Once it starts to bubble, stir in the cornstarch slurry. Continue cooking for another 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside. The sauce will continue to thicken as it cools.
For the Chicken and Noodles:
- Cook the Noodles: Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain and set aside. If you’re using rice noodles, rinse them with cold water to prevent them from sticking.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 5-7 minutes, or until the chicken is cooked through and lightly browned on the edges. Remove the chicken from the skillet and set it aside.
- Cook the Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the sliced red bell pepper, carrots, and broccoli, and cook for 4-5 minutes until the vegetables are tender but still crisp. You want them to retain some crunch for texture contrast.
- Combine Everything: Once the vegetables are cooked, return the chicken to the skillet. Add the cooked noodles and pour the teriyaki sauce over the top. Toss everything together to make sure the noodles, chicken, and veggies are well coated with the sauce. Cook for an additional 2 minutes, stirring frequently, until everything is heated through and the sauce has thickened and clung to the noodles.
- Garnish and Serve: Remove the skillet from heat and sprinkle the dish with sesame seeds, sliced scallions, and a pinch of red pepper flakes (if you like some heat). Serve immediately, and enjoy your delicious Chicken Teriyaki Noodles!
How to Serve
- As a Stand-Alone Dish: This dish is hearty and filling enough to serve on its own, making it a perfect weeknight dinner.
- With a Side Salad: Pair the noodles with a light Asian-inspired cucumber salad or a simple green salad with sesame ginger dressing to balance the richness of the teriyaki sauce.
- As a Party Dish: Chicken Teriyaki Noodles are perfect for potlucks or casual dinner parties. You can make a large batch and let guests serve themselves.
Tips for Success
Use Fresh Ginger and Garlic: While ground ginger and garlic powder can work in a pinch, using fresh ginger and garlic will elevate the flavor of the sauce. The fresh ingredients add a depth and zing that you can’t get from dried spices.
Don’t Overcook the Veggies: To keep the vegetables crisp and bright, cook them just until they’re tender but still have a bit of bite. Overcooking them can result in a soggy texture and dull color.
Cook the Noodles Al Dente: Be careful not to overcook the noodles, as they will continue to cook slightly when tossed with the sauce. Al dente noodles will hold up better and absorb the sauce without becoming too mushy.
Double the Sauce: If you love extra saucy noodles, feel free to double the teriyaki sauce recipe. You can always store any extra sauce in the fridge for up to a week and use it as a marinade or dipping sauce.
Add Toppings: Garnish the noodles with sesame seeds, scallions, or even a squeeze of lime for an extra burst of flavor. You can also add crushed peanuts or cashews for some crunch.
Recipe Variations
Shrimp Teriyaki Noodles: Swap the chicken for shrimp to make a seafood version of this dish. Simply cook the shrimp in the same way you would cook the chicken, but reduce the cooking time to 2-3 minutes per side since shrimp cooks quickly.
Beef Teriyaki Noodles: For a heartier version, substitute the chicken with thinly sliced beef, like flank steak or sirloin. Stir-fry the beef over high heat until it’s cooked to your liking, then proceed with the rest of the recipe.
Vegetarian Teriyaki Noodles: Skip the chicken and add tofu or tempeh for a vegetarian version. Pan-fry the tofu until it’s golden brown and crispy, then toss it with the noodles and vegetables.
Spicy Chicken Teriyaki Noodles: If you like a little heat, add 1-2 tablespoons of sriracha or chili garlic sauce to the teriyaki sauce. You can also toss in sliced jalapeños or sprinkle red pepper flakes over the top for an extra kick.
Peanut Chicken Teriyaki Noodles: For a nutty twist, add 2 tablespoons of peanut butter to the teriyaki sauce. The peanut butter will give the dish a creamy, rich flavor that pairs beautifully with the noodles and chicken.
How to Store and Reheat
Storing: Leftover Chicken Teriyaki Noodles can be stored in an airtight container in the refrigerator for up to 3 days. Make sure the noodles are completely cool before storing to prevent them from getting soggy.
Reheating: To reheat, simply microwave the noodles for 1-2 minutes or until heated through. You can also reheat them in a skillet over medium heat, adding a splash of water or soy sauce to refresh the sauce and keep the noodles from drying out.
Freezing: If you plan to freeze this dish, it’s best to freeze the chicken and noodles separately from the vegetables. The veggies can lose their texture when frozen, so it’s better to add fresh vegetables after thawing and reheating the chicken and noodles.
Special Equipment
- Wok or Large Skillet: A wok is ideal for stir
-frying because it distributes heat evenly and allows you to toss the ingredients easily. However, a large non-stick skillet will also work well for this recipe.
- Tongs or Spatula: Use tongs or a spatula to toss the noodles and ensure that they are evenly coated with the sauce without breaking them apart.
- Grater or Microplane: A microplane or fine grater is great for quickly grating fresh ginger and garlic.
FAQ
Can I use store-bought teriyaki sauce?
Yes! If you’re short on time, you can use store-bought teriyaki sauce instead of making it from scratch. Just be aware that store-bought sauces can vary in sweetness and saltiness, so taste and adjust accordingly.
What kind of noodles should I use?
Lo mein noodles, udon noodles, or rice noodles work best for this recipe. You can also use spaghetti or linguine in a pinch, but traditional Asian noodles will give you the best texture and flavor.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great alternative to chicken breasts. They’re more flavorful and tend to be juicier, which makes them perfect for this dish. Just be sure to cook them until they’re fully cooked through.
Can I make this dish gluten-free?
Yes! To make this dish gluten-free, use gluten-free soy sauce or tamari, and choose gluten-free noodles like rice noodles or soba noodles.
How can I make this dish lower in calories?
To reduce the calorie count, you can use less oil when cooking the chicken and vegetables, opt for lean chicken breasts, and use whole wheat or vegetable noodles instead of regular noodles. You can also add more vegetables to bulk up the dish without adding extra calories.
Conclusion
Chicken Teriyaki Noodles is the ultimate quick and easy meal that’s bursting with flavor and perfect for any night of the week. The savory, sweet teriyaki sauce coats the noodles, tender chicken, and veggies in a delicious glaze, making every bite satisfying and packed with umami goodness. Whether you’re looking for a simple weeknight dinner or a meal prep option that reheats like a dream, this recipe will hit the spot every time. Plus, with all the customization options, you can easily make it your own! Don’t forget to snap a picture and share your creations—I’d love to see how your Chicken Teriyaki Noodles turn out. Happy cooking!
