Chicken Teriyaki Noodles Recipe

Chicken Teriyaki Noodles Recipe hits that perfect spot between sweet, savory, and a little sticky, with bouncy noodles and juicy chicken in every bite. It works great for busy weeknights, meal prep, or feeding picky eaters, and you can get it on the table in about 30 minutes. I first made a version of this in my tiny college apartment, and I still cook it on repeat ten years later.

Why Make This Chicken Teriyaki Noodles Recipe at Home

You control the flavor, the salt, and the sweetness, so your chicken teriyaki noodles taste better than takeout and feel lighter. You also pack in more veggies and protein, which turns this into a full meal in one pan.

You save money, avoid mystery ingredients, and use pantry staples you already keep around. Cleanup stays simple, and you only wait on your own stove instead of a delivery driver.

“This Chicken Teriyaki Noodles Recipe tastes better than my favorite takeout spot and comes together faster than they deliver it. ★★★★★”

Ingredients You Need

Chicken and Noodles

• 1 pound boneless skinless chicken thighs
  • Use thighs for juicy, tender bites. Swap with chicken breast if you prefer leaner meat and shorten the cook time slightly.
• 10 to 12 ounces noodles
  • Use lo mein, udon, ramen, or spaghetti. I often use regular spaghetti from the pantry when I run out of Asian noodles.
• 1 tablespoon neutral oil
  • Use canola, avocado, or vegetable oil. Avoid extra virgin olive oil since its flavor competes with the teriyaki sauce.
• 1 teaspoon toasted sesame oil
  • Adds nutty flavor. Use a little, since it tastes strong.

Vegetables

Use what you have in the fridge. Frozen veggies work great and save time.

• 1 cup thinly sliced carrots
• 1 cup broccoli florets, small pieces
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced, whites and greens separated
• 2 to 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated or very finely minced
  • Use ginger paste from a tube as a shortcut.

Teriyaki Sauce

You can use a good bottled teriyaki sauce if you feel tired or rushed. I still include a quick homemade version because it tastes fresher and uses pantry staples.

• 1/3 cup low sodium soy sauce
  • Use regular soy sauce and add a splash of water if you need to cut the salt.
• 3 tablespoons water
• 3 tablespoons brown sugar, light or dark
  • Use honey or maple syrup instead for a different sweetness.
• 1 tablespoon rice vinegar
  • Swap with apple cider vinegar in a pinch.
• 1 tablespoon mirin or extra 1 tablespoon brown sugar
  • Mirin adds gentle sweetness. If you skip it, just bump up the sugar.
• 1 tablespoon cornstarch
• 1 tablespoon water for cornstarch slurry
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper

Toppings

• Toasted sesame seeds
• Extra sliced green onions
• Red pepper flakes or sriracha for heat, optional

Equipment

• Large pot for boiling noodles
• Large nonstick skillet or wok
• Cutting board and sharp knife
• Small bowl and whisk for sauce
• Tongs or chopsticks for tossing noodles

Tips & Mistakes

• Slice chicken into thin strips so it cooks quickly and stays tender. Thick chunks turn out dry on the outside before the inside cooks through.
• Pat chicken dry and season lightly with salt and pepper before cooking. Wet chicken steams instead of browning.
• Cook noodles just to al dente. Soft, overcooked noodles turn mushy once they soak up the teriyaki sauce.
• Keep veggies slightly crisp. Overcooked vegetables lose color and texture and make the dish feel heavy.
• Stir the cornstarch slurry right before you add it. Cornstarch that sits too long settles at the bottom and clumps.
• Taste the sauce before you add it to the pan. Adjust sweetness or salt at this stage instead of after it coats the noodles.
• Do not crowd the pan with chicken. Cook in two batches if needed so the chicken browns instead of steaming.
• Add sesame oil at the end of cooking. High heat dulls its flavor.
• If the noodles look dry, splash in a tablespoon or two of water and toss. The sauce loosens and coats everything again.
• If the sauce tastes too salty, add a bit more brown sugar and a splash of water, then simmer for another minute.

How to Make Chicken Teriyaki Noodles Recipe

Step 1: Cook the Noodles

1. Bring a large pot of salted water to a boil.
2. Add noodles and cook until just al dente, following package directions but shaving off about 1 minute.
3. Drain the noodles, rinse quickly with cool water to stop the cooking, and toss with a tiny drizzle of oil so they do not stick. Set aside.

Step 2: Mix the Teriyaki Sauce

1. In a small bowl, whisk soy sauce, 3 tablespoons water, brown sugar, rice vinegar, mirin or extra sugar, garlic powder, ground ginger, and black pepper.
2. Taste and adjust sweetness or salt to your liking.
3. In another small cup, stir cornstarch with 1 tablespoon water until smooth. Keep this nearby.

Step 3: Prep the Chicken and Veggies

1. Slice chicken thighs into thin bite sized strips.
2. Pat the chicken dry with paper towels and season lightly with salt and pepper.
3. Slice carrots, bell pepper, and green onions, and cut broccoli into small florets so they cook quickly and evenly.
4. Mince garlic and ginger or use pre-minced versions from a jar or tube if you feel short on time.

Step 4: Cook the Chicken

1. Heat the neutral oil in a large skillet or wok over medium high heat.
2. Add the chicken in a single layer and let it sit for 1 to 2 minutes so it browns on one side.
3. Stir and cook until the chicken turns golden and cooks through, about 5 to 7 minutes total, depending on thickness.
4. Transfer the cooked chicken to a plate and keep it nearby.

Step 5: Stir Fry the Veggies

1. In the same pan, add a tiny splash of oil if the pan looks dry.
2. Add carrots and broccoli first and cook 2 to 3 minutes, stirring often.
3. Add bell pepper and the white parts of the green onions and cook another 2 minutes until the veggies turn bright and slightly tender but still crisp.
4. Add garlic and ginger and cook about 30 seconds, just until fragrant, so they do not burn.

Step 6: Thicken the Teriyaki Sauce

1. Give the cornstarch slurry a quick stir.
2. Pour the soy sauce mixture into the pan with the veggies.
3. Stir in the cornstarch slurry while you keep the sauce moving.
4. Let the sauce bubble for 1 to 2 minutes until it thickens and turns glossy.

Step 7: Bring It All Together

1. Add the cooked chicken back to the pan and toss in the sauce.
2. Add the cooked noodles and use tongs to toss everything until the noodles soak up the teriyaki sauce and the chicken and veggies spread evenly.
3. Drizzle in the sesame oil and toss again.
4. If the mixture looks too thick, add a tablespoon or two of water and toss until it loosens to your liking.

Step 8: Finish and Serve

1. Turn off the heat.
2. Sprinkle with sesame seeds and the green parts of the green onions.
3. Add red pepper flakes or a little sriracha if you want some heat.
4. Taste one more time and adjust seasoning before serving.

Variations I've Tried

I swap chicken with thinly sliced beef or pork when I crave something different, and the same teriyaki noodles method still works. Shrimp also works well, and it cooks in just a few minutes, so I add it near the end.

I make a veggie only version with tofu or edamame for extra protein and double the vegetables. I also switch up the noodles and use rice noodles or whole wheat spaghetti when I want a different texture or a bit more fiber.

Sometimes I add a spoonful of peanut butter or tahini to the sauce for a richer, nutty twist. I also toss in shredded cabbage, snap peas, or mushrooms when I need to clear out the crisper drawer.

How to Serve Chicken Teriyaki Noodles Recipe

Serve chicken teriyaki noodles hot right out of the pan, topped with extra green onions and sesame seeds. Add a side of steamed edamame, cucumber salad, or simple stir fried veggies to round out the meal. Kids often like it with extra noodles and fewer veggies, while adults usually enjoy a little heat from chili flakes or sriracha. You can also pack leftovers into meal prep containers for easy lunches with some sliced fruit on the side.

How to store

• Fridge: Cool the chicken teriyaki noodles to room temperature, then store in an airtight container in the refrigerator for up to 4 days.
• Freezer: Portion into freezer safe containers, label with the date, and freeze for up to 2 months. The noodles soften a bit after freezing, but the flavor still tastes great.
• Reheating on the stove: Add a splash of water to a skillet, add the noodles, and warm over medium heat while you toss until hot and saucy again.
• Reheating in the microwave: Place a portion in a microwave safe bowl, sprinkle with a little water, cover loosely, and heat in 45 to 60 second bursts, stirring between each, until hot.