Chicken Teriyaki Noodles Recipe

Introduction

Chicken Teriyaki Noodles are a flavorful and satisfying dish that combines tender chicken, crisp vegetables, and a savory homemade teriyaki sauce. It’s a perfect weeknight dinner that’s quick to prepare and packed with delicious Asian-inspired flavors.

Ingredients

• 8 ounces egg noodles or rice noodles
• 1 pound boneless, skinless chicken breasts, sliced
• 2 tablespoons vegetable oil
• 1 cup bell peppers, sliced (red, yellow, or green)
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 green onions, sliced
• 1/4 cup sesame seeds (optional)
• For the Teriyaki Sauce:
• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup honey or maple syrup
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch mixed with 2 tablespoons water (to thicken)
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced

Instructions

1. Step 1: Cook the noodles according to the package instructions. Drain and set aside.
2. Step 2: In a small bowl, whisk together soy sauce, honey or maple syrup, rice vinegar, garlic, and ginger. Set aside.
3. Step 3: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
4. Step 4: In the same skillet, add the bell peppers, broccoli, and carrot. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Step 5: Return the cooked chicken to the skillet. Pour the teriyaki sauce over the mixture and bring to a simmer.
6. Step 6: Stir the cornstarch mixture again to recombine and add it to the skillet. Cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
7. Step 7: Add the cooked noodles and sliced green onions to the skillet. Toss everything together to combine and heat through.
8. Step 8: Sprinkle with sesame seeds if using and serve immediately.

Tips & Variations

• Swap chicken for tofu or shrimp for a different protein option.
• Use gluten-free tamari instead of soy sauce to make this dish gluten-free.
• Add a splash of sriracha or chili flakes for a spicy kick.
• Fresh ginger and garlic really enhance the sauce, but powdered versions can be used in a pinch.
• Toast the sesame seeds beforehand to bring out a nuttier flavor.

Storage

Store leftover chicken teriyaki noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if the noodles seem dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried ginger and garlic instead of fresh?

Yes, dried ginger and garlic can be used, but fresh versions provide a brighter and more vibrant flavor. Adjust the quantities to about half the amount of fresh since dried spices are more concentrated.

What noodles work best for this recipe?

Egg noodles or rice noodles work well. Choose your preferred type based on taste and dietary needs. Just be sure to cook them according to the package instructions before adding to the dish.

Chicken Teriyaki Noodles Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

This Chicken Teriyaki Noodles recipe is a flavorful and colorful dish combining tender chicken breast slices with vibrant vegetables and egg or rice noodles, all coated in a homemade, savory-sweet teriyaki sauce. It’s a quick and satisfying main course that balances usably nutritious ingredients with delicious Asian-inspired flavors, perfect for a weeknight dinner.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Noodles:

• 8 ounces egg noodles or rice noodles
• 1 pound boneless, skinless chicken breasts, sliced
• 2 tablespoons vegetable oil
• 1 cup bell peppers, sliced (red, yellow, or green)
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 green onions, sliced
• 1/4 cup sesame seeds (optional)

For the Teriyaki Sauce:

• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup honey or maple syrup
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch mixed with 2 tablespoons water (to thicken)
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced

Instructions

1. Prepare the noodles. Cook the egg or rice noodles according to the package instructions until al dente. Drain and set aside to keep warm.
2. Make the teriyaki sauce. In a small bowl, whisk together soy sauce (or tamari), honey or maple syrup, rice vinegar, minced garlic, and minced ginger. In another small bowl, mix cornstarch with water to create a slurry.
3. Cook the chicken. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Sauté the vegetables. In the same skillet, add a bit more oil if needed. Add bell peppers, broccoli florets, and julienned carrots. Stir-fry for about 3-4 minutes until vegetables are tender-crisp.
5. Combine all elements. Return the cooked chicken to the skillet with the vegetables. Pour in the teriyaki sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes.
6. Toss with noodles. Add the cooked noodles to the skillet and toss everything together to coat the noodles evenly with the teriyaki sauce and mix the ingredients well.
7. Serve garnished. Remove from heat, garnish with sliced green onions and sesame seeds (if using). Serve immediately while hot.

Notes

• Use tamari instead of soy sauce for a gluten-free version.
• Vegetables can be varied – snap peas, mushrooms, or bok choy work well.
• Adjust sweetness by adding more or less honey or maple syrup.
• For added depth, toast sesame seeds before sprinkling.
• Cook noodles to al dente to prevent mushiness when tossing with sauce.

Keywords: Chicken Teriyaki, Teriyaki Noodles, Stir Fry Chicken, Asian Noodles, Easy Weeknight Dinner