Chicken Teriyaki Noodles Recipe
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.
- 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
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
- Prepare the noodles. Cook the egg or rice noodles according to the package instructions until al dente. Drain and set aside to keep warm.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://zestywithzane.com/chicken-teriyaki-noodles-recipe/
