Savor the vibrant flavors of Chicken Teriyaki Noodles that bring a taste of Japan to your dinner table! Tender strips of chicken breast are masterfully coated in a glossy, sweet-savory teriyaki sauce, then lovingly tangled with your choice of chewy udon or delicate rice noodles. Bright pops of red bell pepper and crisp broccoli florets add lively color and satisfying crunch, while minced garlic and freshly grated ginger infuse each bite with a subtle warmth. Every forkful offers a harmonious blend of textures—soft noodles, succulent chicken, and the gentle snap of vegetables—making this stir-fry a true crowd-pleaser for lunch or dinner.
This delightful recipe comes together in just 35 minutes—15 minutes of prep and 20 minutes of cooking—so it’s a perfect quick dinner solution on busy weeknights. Whether you’re a beginner in the kitchen or a seasoned home cook, you’ll appreciate how each step builds upon the last to create a dish that feels both impressive and approachable. With only a handful of pantry staples like soy sauce, honey, rice vinegar, and cornstarch, plus fresh aromatics, you’ll whip up a restaurant-quality meal without breaking a sweat. Plus, at roughly 550 calories per serving, it’s a satisfying yet balanced choice that fits seamlessly into your meal-prep routine or Asian cuisine rotation.
KEY INGREDIENTS IN CHICKEN TERIYAKI NOODLES
Every successful stir-fry starts with high-quality ingredients that work in harmony. In this recipe, each component plays a crucial role—from building flavor to ensuring perfect texture. Here’s what you’ll need for a balanced, flavorful dish:
- Udon or rice noodles: These provide the foundation of the dish. Udon lends a thick, chewy bite, while rice noodles offer a lighter, more delicate mouthfeel that soaks up sauce beautifully.
- Boneless, skinless chicken breast: Strips of lean chicken cook quickly and absorb the teriyaki sauce, delivering tender, juicy protein in every bite.
- Red bell pepper: Thinly sliced for color and a sweet crunch, red pepper brings a vibrant pop that complements the deep sauce notes.
- Broccoli florets: Offering both nutrition and texture, broccoli florets add a satisfying snap and fresh, green flavor.
- Vegetable oil: A neutral oil used for stir-frying, helping to achieve that perfect sear on chicken without overpowering delicate aromatics.
- Green onions: Chopped and sprinkled over the finished dish, these bright stalks contribute a fresh, mild onion flavor and a lovely garnish.
- Garlic: Minced cloves release pungent, savory depth when sautéed, elevating the overall taste profile.
- Ginger: Finely grated for a zesty, warming undertone, ginger pairs seamlessly with garlic in stir-fries.
- Soy sauce: The salty, umami backbone of the teriyaki sauce, soy sauce brings complexity and depth.
- Honey: Adds natural sweetness that balances the saltiness of soy sauce and complements ginger’s zing.
- Rice vinegar: A touch of acidity brightens the sauce, cutting through richness and enhancing overall balance.
- Sesame oil: Drizzled into the sauce mixture, this fragrant oil imparts a nutty aroma and authentic Asian flair.
- Cornstarch: Mixed with water to create a slurry, cornstarch thickens the sauce, ensuring it clings beautifully to noodles and chicken.
- Water: Helps adjust sauce consistency and dissolve cornstarch, creating a glossy, even coating.
- Toasted sesame seeds: A final garnish that adds a hint of crunch and a toasty finish.
HOW TO MAKE CHICKEN TERIYAKI NOODLES
Bringing together tender chicken, crisp vegetables, and flavorful noodles is simpler than you might think. Just follow these straightforward steps and you’ll have a restaurant-quality stir-fry in no time:
1. Cook the noodles according to the package instructions, ensuring they are al dente. Once done, drain them thoroughly and rinse under cold water to stop the cooking process. Set aside in a colander.
2. In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, and water. In another small bowl, dissolve cornstarch in two tablespoons of water, then stir this slurry into the sauce mixture until fully incorporated. Set the sauce aside for later.
3. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer and cook until golden brown and cooked through, about 5–7 minutes, flipping halfway. Remove the chicken to a plate and set aside.
4. In the same skillet, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and grated ginger, then sauté for about 30 seconds until you notice fragrant steam rising.
5. Add the red bell pepper and broccoli to the skillet, then stir-fry for 3–4 minutes until the vegetables are crisp-tender and vibrant in color.
6. Return the cooked chicken to the skillet, pour in the prepared sauce, and bring it to a simmer. Let it cook for another 2–3 minutes or until the sauce thickens and starts to cling to the chicken and veggies.
7. Add the cooked noodles to the skillet, tossing gently with tongs or chopsticks to coat everything evenly in the glossy sauce. Cook for an additional 2 minutes to warm the noodles through.
8. Remove the skillet from heat, then sprinkle the dish with chopped green onions and toasted sesame seeds before plating.
SERVING SUGGESTIONS FOR CHICKEN TERIYAKI NOODLES
When it comes to serving this delicious stir-fry, a few thoughtful touches can elevate the experience even further. Whether you’re hosting a casual family dinner or whipping up a quick lunch, these tips will help you present your Chicken Teriyaki Noodles like a pro.
- Family-style platter: Transfer the noodles to a large, shallow serving dish so everyone can reach in and grab their favorite portion. Garnish with an extra sprinkle of toasted sesame seeds and sliced green onions for vibrant color and freshness.
- Bento box perfect: Portion your noodles into lunch containers alongside steamed edamame or pickled carrots for a well-balanced, grab-and-go meal. The contrast of cool veggies against warm noodles is incredibly satisfying.
- Add a citrus twist: Serve wedges of fresh lime or lemon on the side to squeeze over the noodles just before eating. The bright citrus notes cut through the sweet sauce, adding an invigorating zing.
- Pair with a crisp salad: A simple seaweed salad or cucumber ribbons dressed in rice vinegar and sesame oil make a refreshing side. The cool crunch contrasts beautifully with the warm, saucy noodles.
HOW TO STORE CHICKEN TERIYAKI NOODLES
Proper storage is key to keeping leftover Chicken Teriyaki Noodles tasting just as good as the day you made them. Follow these guidelines to maintain freshness, texture, and flavor so you can enjoy this quick dinner again and again throughout the week.
- Airtight containers in the refrigerator: Allow the noodles to cool to room temperature, then transfer to a sealed container. Store in the fridge for up to 3–4 days. When reheating, add a splash of water or broth to loosen the sauce and prevent drying.
- Freeze for longer shelf life: If you’d like to extend storage up to one month, portion the cooled noodles into freezer-safe bags or containers. Remove as much air as possible before sealing. Thaw overnight in the fridge and reheat gently to preserve noodle texture.
- Separate sauce and noodles: For meal-prep enthusiasts, store cooked noodles and sauce in two different containers. This prevents the noodles from absorbing too much liquid and becoming soggy, ensuring they retain their chewy bite when you combine them before serving.
- Reheat with care: Whether you’re using a microwave or stovetop, reheat on medium power or heat setting to avoid overcooking the chicken or veggies. Stir occasionally and add a tiny splash of water to refresh the sauce’s consistency.
CONCLUSION
From the first bite to the last, this Chicken Teriyaki Noodles recipe captures the essence of quick, satisfying Asian cuisine that you can easily master at home. With only a handful of ingredients, including pantry staples and fresh produce, you’re just eight simple steps away from a vibrant stir-fry that’s bursting with flavor and texture. The harmonious combination of tender chicken, chewy noodles, crisp vegetables, and sweet-savory sauce is sure to become a weeknight staple. Plus, the recipe’s beginner-friendly nature—just 15 minutes to prep and 20 minutes to cook—means you’ll spend less time in the kitchen and more time enjoying a delicious meal with friends and family. Don’t forget that you can print this article and save it for later use, and if you’re looking for extra tips, you’ll find a FAQ below to help troubleshoot your cooking adventures.
We’d love to hear from you! If you try this recipe or have any questions about ingredient swaps, cooking times, or serving ideas, drop a comment below. Your feedback and personal twists on this dish make our community richer and more flavorful. Whether you’ve got a brilliant garnish suggestion or you’re curious about turning this into a vegetarian version, let us know. Happy cooking, and may your kitchen be filled with the delightful magic of Chicken Teriyaki Noodles!
Chicken Teriyaki Noodles
Description
Enjoy tender chicken and crisp veggies tossed in a sweet-savory teriyaki sauce, all wrapped around chewy udon or delicate rice noodles—a delightful meal in minutes!
Ingredients
Instructions
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Cook the noodles according to the package instructions. Drain, rinse under cold water, and set aside.
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In a small bowl, mix soy sauce, honey, rice vinegar, sesame oil, and water. In another small bowl, dissolve cornstarch in two tablespoons of water and add it to the sauce mixture, stirring well. Set aside.
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Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until they are golden brown and cooked through, about 5-7 minutes. Remove from the pan and set aside.
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In the same skillet, add the remaining tablespoon of vegetable oil. Add garlic and ginger, then sauté for about 30 seconds until fragrant.
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Add the red bell pepper and broccoli to the skillet, stir-fry for 3-4 minutes until they begin to soften.
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Return the chicken to the skillet, add the sauce, and bring to a simmer. Let it cook for another 2-3 minutes or until the sauce thickens and coats the chicken and vegetables evenly.
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Add the cooked noodles to the skillet, tossing everything together gently to coat the noodles in sauce. Cook for an additional 2 minutes to warm everything through.
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Remove from heat, sprinkle with chopped green onions and toasted sesame seeds before serving.
Note
- Udon noodles offer a thick, chewy texture, while rice noodles provide a lighter, more delicate option.
- For extra crunch, add a topping of roasted peanuts or cashews.
- For a vegetarian version, replace chicken with tofu or a medley of mushrooms.
- Adjust the sweetness and saltiness of the sauce to your taste by varying the honey and soy sauce amounts.
- This dish is perfect for meal prep and holds well in the fridge for a few days.
