If you’re looking for a meal that dazzles both your taste buds and your dinner table, you’re going to fall head over heels for Chicken Teriyaki Noodles. This unforgettable dish brings together juicy chicken, crisp veggies, and bouncy noodles all tossed in a sweet and savory teriyaki sauce. Vibrant colors leap from your bowl, and each bite delivers a delicious harmony of flavors that’s quicker (and tastier!) than your favorite takeout. Once you try it, you’ll want Chicken Teriyaki Noodles in your weeknight rotation forever.
Ingredients You’ll Need
One of the biggest joys of this recipe is how simple and straightforward the ingredient list is—every single component serves a delicious purpose and comes together to create something spectacular. Each ingredient not only adds bold flavor but also balances the texture and color, making Chicken Teriyaki Noodles both beautiful and mouthwatering.
- Noodles (8 oz lo mein or spaghetti): Go with lo mein for authenticity, but spaghetti works wonders for its chewy, sauce-catching texture!
- Chicken breasts (1 lb, thinly sliced): Thin slices cook quickly and soak up that incredible teriyaki flavor—marinate them for extra tenderness.
- Vegetable oil (2 tbsp, divided): Perfect for stir-frying both your chicken and veggies to shiny, lightly crisp perfection.
- Broccoli florets (2 cups): Adds color, crunch, and a dose of healthy greens to balance the meal.
- Red bell pepper (1, thinly sliced): Sweet notes and a pop of red make your dish as striking as it is tasty.
- Carrots (2, julienned): Their natural sweetness and gorgeous orange hue add layers of flavor and a pleasant bite.
- Green onions (3, sliced): These bring mild onion flavor and a touch of freshness—save some for garnish!
- Teriyaki sauce (1/2 cup): The heart of the dish, it gives a rich, complex umami taste that ties every bite together.
- Soy sauce (2 tbsp): Enhances the savoriness and adds depth to the sauce.
- Honey (1 tbsp): A little sweetness makes the sauce glossy and helps it cling to every noodle and veggie.
- Sesame oil (1 tsp): Just a dash makes a big difference—brings toasted, nutty fragrance to the whole dish.
- Cornstarch slurry (1 tsp cornstarch + 2 tbsp water, optional): Ideal for thickening your sauce if you love it extra glossy and luscious.
- Sesame seeds (for garnish): White or black, these give a subtle crunch and pretty finishing touch.
How to Make Chicken Teriyaki Noodles
Step 1: Cook the Noodles
Start by tossing your noodles into boiling salted water and cook them just until al dente, following the package directions. You want them with a slight bite because they’ll soak up glorious flavor later. Drain, rinse under cold water (this stops the cooking and keeps them springy!), and set them aside while you prep the rest.
Step 2: Sear the Chicken
Heat up a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When it shimmers, add the thinly sliced chicken in a single layer. Let it cook undisturbed for a couple of minutes, then stir and finish cooking until the pieces are golden and cooked through—about 4 to 5 minutes total. Remove the chicken to a plate and keep it handy for the next step.
Step 3: Stir-Fry the Veggies
In the same skillet, drizzle in the remaining oil. Add your broccoli florets, red bell pepper slices, and julienned carrots. Stir-fry them for 3 to 4 minutes until they’re crisp-tender and beautifully glossy. The key is to keep the veggies vibrant—don’t let them get soggy!
Step 4: Combine Chicken, Noodles, and Veggies
Return your cooked chicken to the skillet and add the cooled, drained noodles. Toss everything together with a pair of tongs or two large forks. This lets the flavors mingle and gets every bite just right.
Step 5: Make and Add the Teriyaki Sauce
In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, and sesame oil until silky and combined. Pour this over your noodle mixture in the skillet, tossing everything to coat evenly. If you prefer a thicker, clingier sauce, stir in the cornstarch slurry now, and let it bubble for another 1 to 2 minutes until perfectly glossy.
Step 6: Finish and Garnish
Sprinkle sliced green onions and sesame seeds all over the top. These garnishes add freshness, crunch, and a beautiful finishing flair to your Chicken Teriyaki Noodles. Now they’re ready for the table!
How to Serve Chicken Teriyaki Noodles
Garnishes
Garnishing isn’t just about looks—it’s about rounding out every bite! Top your Chicken Teriyaki Noodles with a generous handful of sliced green onions for a burst of fresh flavor and scatter toasted sesame seeds (black or white) for extra crunch and visual appeal. If you like a little more heat, a shake of chili flakes or a drizzle of sriracha works wonders, too.
Side Dishes
This noodle dish is so hearty it could easily stand alone, but it pairs beautifully with light Asian-inspired sides. Try quick-pickled cucumbers, a simple miso soup, or crispy spring rolls to create a well-rounded meal. A side salad of lightly dressed greens makes a fresh, crisp contrast to the saucy noodles.
Creative Ways to Present
Serve Chicken Teriyaki Noodles in big family-style bowls for an easy, casual vibe, or divide into individual noodle boxes for a playful takeout-at-home experience. For a special touch, plate the noodles in shallow bowls, top with extra veggies and chicken, and finish with a sprinkle of microgreens or edible flowers. Want a fun lunch? Pack into jars or bento boxes for a portable, envy-worthy meal.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Teriyaki Noodles keep their flavor and texture well when stored properly. Let everything cool, then transfer to an airtight container and refrigerate for up to 3 days. The noodles may soak up some sauce over time, but the flavors only get better!
Freezing
If you want to stash some away for later, you can freeze Chicken Teriyaki Noodles—just know that the veggies may soften a touch after thawing. Place cooled portions in freezer-safe containers or zip-top bags, squeezing out as much air as possible. Freeze for up to 2 months for best quality.
Reheating
To bring your noodles back to life, reheat gently on the stovetop or in the microwave until steaming hot, adding a splash of water or extra teriyaki sauce if needed to loosen things up. Stir occasionally to ensure even heating and to keep the noodles from drying out.
FAQs
Can I substitute the chicken with another protein?
Absolutely! Swap in shrimp, beef, pork, or even tofu for a vegetarian take. Just adjust the cook time as needed and follow the same steps for delicious results.
What kind of noodles work best for Chicken Teriyaki Noodles?
Lo mein noodles deliver the traditional taste and springy texture, but don’t hesitate to use spaghetti, udon, or even rice noodles if that’s what you have on hand. The sauce is so good, almost any noodle will shine!
How can I make this dish gluten-free?
Choose gluten-free noodles and use tamari in place of regular soy sauce. Be sure your teriyaki sauce is gluten-free as well—many brands offer this option now.
Can I add other vegetables to my Chicken Teriyaki Noodles?
Definitely! Snap peas, mushrooms, baby corn, or shredded cabbage all work beautifully. Feel free to raid your fridge and toss in any veggie you love for extra color and crunch.
Is it possible to prep this recipe in advance?
Yes, you can slice the chicken and vegetables and mix up the sauce a day ahead. When you’re ready to cook, everything will come together in a snap—perfect for busy nights!
Final Thoughts
If there was ever a dish to tempt you away from takeout, Chicken Teriyaki Noodles is it. This is the kind of recipe that delivers on every promise: fast, flavorful, and always a crowd-pleaser. Once you taste how satisfying and vibrant homemade Chicken Teriyaki Noodles can be, you’ll be finding every excuse to make it again soon—friends and family will thank you!
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Chicken Teriyaki Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
Enjoy a delicious and satisfying meal with this Chicken Teriyaki Noodles recipe. Tender chicken, crisp vegetables, and flavorful sauce come together with noodles for a quick and flavorful Asian-inspired dish.
Ingredients
Noodles:
8 oz lo mein noodles or spaghetti
Chicken:
1 lb boneless, skinless chicken breasts (thinly sliced)
Vegetables:
2 tbsp vegetable oil (divided), 2 cups broccoli florets, 1 red bell pepper (thinly sliced), 2 carrots (julienned), 3 green onions (sliced)
Sauce:
1/2 cup teriyaki sauce, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tsp cornstarch mixed with 2 tbsp water (optional for thickening)
Garnish:
sesame seeds for garnish
Instructions
- Cook Noodles: Cook noodles according to package directions until al dente. Drain, rinse under cold water, and set aside.
- Cook Chicken: In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken and cook for 4–5 minutes until browned and cooked through. Remove chicken and set aside.
- Prepare Vegetables: In the same skillet, add remaining oil, broccoli, bell pepper, and carrots. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
- Combine: Return chicken to skillet along with cooked noodles. In a small bowl, whisk together teriyaki sauce, soy sauce, honey, and sesame oil. Pour sauce over the noodle mixture, tossing to combine.
- Thicken Sauce: If a thicker sauce is desired, stir in cornstarch slurry and cook for 1–2 minutes until thickened.
- Serve: Garnish with green onions and sesame seeds before serving.
Notes
- For extra flavor, marinate the chicken in a few tablespoons of teriyaki sauce for 15 minutes before cooking.
- You can also swap the chicken for shrimp, beef, or tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Japanese-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 65 mg
