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chicken teriyaki noodles
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chicken teriyaki noodles

Chicken Teriyaki Noodles is the ultimate one-bowl meal that delivers on flavor, texture, and ease. It combines juicy chicken, stir-fried noodles, and a glossy homemade teriyaki sauce for a quick and delicious dinner. The noodles soak up the rich, savory-sweet glaze while crisp vegetables bring crunch and color. You get a full meal in under 30 minutes, making it perfect for busy weeknights. This dish is incredibly customizable with your favorite noodles and add-ins. Serve it hot and fresh from the pan or pack it for a next-day lunch. Leftovers reheat beautifully and taste even better the next day.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: chicken
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 8 oz noodles lo mein, ramen, or spaghetti
  • 1 lb chicken breast thinly sliced
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets
  • 1 red bell pepper thinly sliced
  • 2 carrots julienned
  • 3 green onions sliced (white and green parts separated)
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • For the Teriyaki Sauce:
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch + 2 tbsp water slurry

Method
 

  1. Cook noodles according to package instructions. Drain and set aside.
  2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken, season lightly with salt, and cook until browned and cooked through. Remove and set aside.
  3. In the same pan, add the remaining oil. Stir-fry the broccoli, bell pepper, carrots, and the white part of the green onions for 3–4 minutes until just tender.
  4. In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, and sesame oil. In a separate bowl, mix cornstarch with water to make a slurry.
  5. Return the chicken to the skillet. Add garlic and ginger and sauté for 1 minute. Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and let the sauce thicken.
  6. Add the cooked noodles and toss everything together until coated evenly with sauce. Cook for another 2 minutes. Top with the green part of the onions before serving.

Notes

  1. Refrigeration: Store leftovers in an airtight container for up to 4 days.
  2. Freezing: Freeze cooled portions for up to 2 months.
  3. Reheating: Reheat in a skillet over medium heat with a splash of water.
  4. Meal Prep: Make sauce ahead and store separately to keep noodles from getting soggy.