Name: CHICKEN TERIYAKI NOODLES Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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); 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

Jump to Recipe· 4.8 from 29 reviews

If you’re craving something comforting, packed with flavor, and wonderfully quick to get on the table, CHICKEN TERIYAKI NOODLES are your new best friend. This dish beautifully weaves together juicy strips of chicken, colorful veggies, and bouncy noodles, all drenched in a glossy homemade teriyaki sauce. You get vibrant colors, that irresistible sweet-salty umami, and a satisfying mix of textures in every bite. It’s a weeknight dinner hero, but honestly, good enough for guests too!

CHICKEN TERIYAKI NOODLES Recipe - Recipe Image

Ingredients You’ll Need

Good ingredients make all the difference in CHICKEN TERIYAKI NOODLES. Each one brings something special, whether it’s the crunch of fresh veggies or the silkiness of the sauce, so use the freshest you can find!

Egg noodles or rice noodles (8 ounces): These provide the hearty base that soaks up all that delicious sauce.
Chicken breasts (1 pound, boneless and skinless): Tender and lean, they cook quickly and take on the sauce’s flavor beautifully.
Vegetable oil (2 tablespoons): Essential for stir-frying, this helps everything cook evenly and adds a subtle sheen.
Bell peppers (1 cup, sliced): Use red, yellow, or green for a burst of color and natural sweetness.
Broccoli florets (1 cup): Adds crunch and earthy flavor, plus it’s always nice to get your greens.
Carrot (1, julienned): For a slight sweetness and beautiful ribbons throughout the noodles.
Green onions (3, sliced): Bright and fresh, they add flavor and make a perfect garnish.
Sesame seeds (1/4 cup, optional): For a nutty crunch and a (very photogenic) finishing touch.
Soy sauce or tamari (1/2 cup): The essential salty backbone of your teriyaki sauce; opt for tamari if you’re gluten-free.
Honey or maple syrup (1/4 cup): Brings that signature teriyaki sweetness—either is fabulous.
Rice vinegar (2 tablespoons): A little tang lifts the flavors and keeps the sauce from feeling heavy.
Cornstarch mixed with water (2 teaspoons cornstarch + 2 tablespoons water): For thickening your sauce until it hugs the noodles just right.
Garlic (1 teaspoon, minced): Because what’s a great stir-fry without garlic’s savory punch?
Ginger (1 teaspoon, minced): Adds bright, zippy warmth to complement the sauce.

How to Make CHICKEN TERIYAKI NOODLES

Step 1: Cook the Noodles

Start by boiling the noodles according to the package instructions. Aim for just al dente, as they’ll soak up a bit more sauce later. Once cooked, drain them well and set aside—they can hang out while you handle everything else.

Step 2: Prepare the Teriyaki Sauce

In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, minced garlic, minced ginger, and your quick cornstarch slurry. This sauce is the soul of the dish: glossy, flavor-packed, and ready to pull everything together.

Step 3: Cook the Chicken

Heat vegetable oil in a roomy skillet or wok over medium-high heat. Add in the sliced chicken and let it cook undisturbed for a minute or two, so you get that nice golden color. Stir, and continue cooking until the chicken is cooked through—around 5 to 7 minutes.

Step 4: Add the Vegetables

Toss in your colorful bell peppers, broccoli florets, and julienned carrot straight into the pan. Stir-fry for about 3 to 4 minutes. The veggies should be crisp-tender, holding their shape and color for maximum freshness.

Step 5: Combine Noodles and Sauce

Add the drained noodles to the skillet. Pour your homemade teriyaki sauce over the top and toss to coat everything generously. Let it cook for another 2 to 3 minutes, giving those noodles time to soak up the goodness and ensuring everything is piping hot.

Step 6: Serve and Garnish

Remove from the heat and get ready for the fun part: sprinkle sliced green onions and sesame seeds (if you like) right before serving. They add crunch, color, and a final flourish of flavor that makes these CHICKEN TERIYAKI NOODLES irresistible.

How to Serve CHICKEN TERIYAKI NOODLES

Garnishes

For a burst of flavor and visual appeal, don’t skip the garnishes. A sprinkle of fresh green onions and sesame seeds adds the perfect crunch and a pop of color, making your bowl of CHICKEN TERIYAKI NOODLES even more inviting. For a little heat, a few red pepper flakes or a dash of chili oil turn up the excitement.

Side Dishes

Pair these noodles with a light cucumber salad or a quick miso soup to round out the meal. Steamed edamame or some crisp spring rolls on the side also bring a fun variety to the table and keep your dinner feeling like a total feast.

Creative Ways to Present

You can serve CHICKEN TERIYAKI NOODLES in deep bowls for an ultra-cozy vibe, or try plating them on a large platter family-style for sharing. For gatherings, consider dividing them into individual Asian-style takeout boxes for a playful twist. Sprinkle with extra sesame seeds and green onions for a professional look.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra CHICKEN TERIYAKI NOODLES (lucky you!), let them cool first. Store them in an airtight container in the fridge for up to three days. They make an amazing next-day lunch and tend to taste even better as the flavors meld.

Freezing

CHICKEN TERIYAKI NOODLES can be frozen for meal prep. Portion them into airtight freezer containers or zip-top bags, removing as much air as possible. They’ll keep well for up to two months. Just be aware the veggies might lose a little crunch after thawing, but the flavor will still shine.

Reheating

To reheat, simply pop portions in the microwave or warm them in a skillet with a splash of water or a little extra soy sauce to loosen things up. Stir gently as they heat through, and garnish with fresh green onions or sesame seeds to revive their freshness.

FAQs

Can I substitute the chicken for another protein?

Absolutely! These noodles are delicious with shrimp, thinly sliced beef, or even tofu for a vegetarian version. Simply adjust the cooking times depending on what you choose so everything stays tender and flavorful.

Are CHICKEN TERIYAKI NOODLES gluten-free?

They can be! Opt for rice noodles and use tamari instead of regular soy sauce. Check your other ingredients (like cornstarch) to ensure they’re certified gluten-free, and you’re good to go.

What vegetables can I use in place of bell peppers or broccoli?

Feel free to swap in snow peas, zucchini, mushrooms, or snap peas. This is a wonderfully flexible recipe, perfect for making use of whatever fresh vegetables you have on hand.

How can I make the dish spicier?

Add a teaspoon of chili garlic sauce to the teriyaki sauce mixture, or top the finished noodles with sliced fresh chilies or a drizzle of sriracha. You have plenty of options to dial the heat up to your preference!

Can I use store-bought teriyaki sauce instead of homemade?

Yes, you can substitute a good-quality store-bought teriyaki sauce if you’re short on time. Homemade does give you more control over sweetness and saltiness, but the recipe is forgiving—just use about 3/4 cup and adjust to taste.

Final Thoughts

Now you’ve got everything you need to make CHICKEN TERIYAKI NOODLES at home, right down to the last sesame seed! Whether it becomes a weeknight staple or your next dinner party hit, I hope this recipe brings big smiles and happy bellies to your table. Dive in and let the saucy, noodle-y goodness win you over!