Chicken Teriyaki Noodles Recipe hits that perfect spot between sweet, savory, and a little sticky, with juicy chicken and slurpable noodles in every bite. It uses simple, budget-friendly ingredients that you probably already keep in your pantry, so you can skip the takeout menu. I cook this on busy weeknights when I crave something cozy and fast, and you can have it on the table in about 30 minutes, which feels like a small miracle after a long day.
Reasons To Try This Chicken Teriyaki Noodles Recipe
You get all the flavor of your favorite takeout chicken teriyaki noodles in one skillet, without mystery ingredients or a huge bill. The sauce coats every strand of noodle, the veggies stay crisp-tender, and the chicken tastes juicy and caramelized.
Clean-up stays easy, the recipe scales up for meal prep, and it works for picky eaters and spice lovers alike. You control the sweetness, the salt, and the heat, so the bowl fits your taste instead of the other way around.
“Tastes like my favorite noodle shop, but faster, cheaper, and somehow even better at home. ★★★★★”
Ingredients You Need
Noodles and Chicken
- 8 ounces noodles
- 1 pound boneless skinless chicken thighs, cut in thin strips
- Thighs stay juicy and forgiving. Use chicken breast if you prefer leaner meat and cook it a bit less.
- 1 tablespoon cornstarch
- Helps the chicken brown nicely and thickens the teriyaki sauce as it cooks.
- 1 tablespoon soy sauce
- Toss with the chicken before cooking for quick flavor.
Teriyaki Sauce
You can use a favorite bottled teriyaki sauce in a pinch, but this quick homemade version tastes fresher and costs less.
- 1/3 cup low sodium soy sauce
- Use regular soy and add extra water if you only have full sodium.
- 1/4 cup water or low sodium chicken broth
- 3 tablespoons brown sugar
- Light or dark both work. Dark gives a deeper molasses note.
- 1 tablespoon honey or maple syrup
- 2 tablespoons rice vinegar
- Apple cider vinegar works if you need a swap.
- 1 tablespoon toasted sesame oil
- 2 teaspoons fresh grated ginger
- Use 1/2 teaspoon ground ginger if you do not have fresh.
- 3 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- Stir this in at the end to thicken the sauce.
Veggies and Aromatics
Use what you have and what your family eats without a fight.
- 1 tablespoon neutral oil (canola, avocado, or vegetable oil)
- 1 small yellow onion, thinly sliced
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 cups shredded green cabbage or coleslaw mix
- Bagged coleslaw mix saves chopping time and keeps the recipe weeknight friendly.
- 2 green onions, sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
- Crushed red pepper flakes, to taste, for a little heat
Equipment
- Large nonstick skillet or wok
- Medium pot for boiling noodles
- Cutting board and sharp knife
- Small bowl and whisk for the teriyaki sauce
- Tongs or chopsticks for tossing noodles
Tips
- Slice chicken in thin, even strips so it cooks quickly and stays tender.
- Boil noodles just to al dente, then rinse briefly in cool water so they do not clump.
- Stir the cornstarch slurry right before adding it so it stays smooth.
- Keep veggies slightly crisp to avoid soggy noodles.
- Taste the sauce and adjust sweetness or salt before you toss with noodles.
- Use low sodium soy sauce so the dish does not turn too salty as it reduces.
- Pre-chop everything before you start cooking, since the stir fry part moves fast.
- Cook in batches if your pan feels crowded so the chicken browns instead of steams.
How to Make Chicken Teriyaki Noodles
1: Cook the noodles
Bring a large pot of salted water to a boil. Add noodles and cook until just al dente, following package directions but shaving off about 1 minute. Drain, rinse briefly with cool water, toss with a tiny drizzle of oil, and set aside.
2: Mix the teriyaki sauce
In a small bowl, whisk soy sauce, water or broth, brown sugar, honey, rice vinegar, sesame oil, ginger, and garlic. Taste and adjust sweetness or tang to your liking. In another small cup, stir cornstarch with cold water until smooth and set it near the stove.
3: Season and sear the chicken
Pat chicken strips dry with paper towels. Toss them with 1 tablespoon soy sauce and 1 tablespoon cornstarch until coated. Heat oil in a large skillet or wok over medium high heat, then add chicken in a single layer and cook, turning once, until browned and cooked through, about 5 to 7 minutes. Transfer chicken to a plate and keep it nearby.
4: Sauté veggies and aromatics
In the same skillet, add a small splash of oil if the pan looks dry. Add onion and carrots and cook until they soften slightly, about 3 to 4 minutes. Stir in bell pepper and cabbage and cook 3 to 4 minutes more, until veggies turn crisp-tender. Sprinkle in a pinch of salt to season.
5: Thicken the teriyaki sauce
Pour the teriyaki sauce base into the skillet with the veggies and bring it to a gentle simmer. Stir the cornstarch slurry again, then drizzle it into the simmering sauce while you stir constantly. Cook 1 to 2 minutes until the sauce turns glossy and thick enough to coat a spoon.
6: Toss everything with noodles
Add the cooked chicken and any juices from the plate back into the skillet. Add the cooked noodles and use tongs to toss everything until the sauce coats the noodles, chicken, and veggies evenly. Sprinkle in red pepper flakes if you want a little kick and adjust seasoning with a splash of soy sauce or a pinch of sugar if needed.
7: Garnish
Turn off the heat and let the noodles sit for 1 minute so the flavors settle. Top with sliced green onions and toasted sesame seeds. Serve hot straight from the skillet, or portion into bowls for easy serving.
Different Ways to Try It
- Gluten-free: Use gluten-free tamari instead of soy sauce and choose gluten-free rice noodles or gluten-free spaghetti.
- Vegan: Swap chicken for extra firm tofu or tempeh, use veggie broth, and skip honey in favor of maple syrup.
- Low carb: Use spiralized zucchini or shirataki noodles and reduce the brown sugar slightly.
- Extra protein: Add edamame, scrambled egg ribbons, or more chicken.
- More veggies: Toss in broccoli florets, snap peas, mushrooms, or baby spinach near the end of cooking.
- Spicy version: Add sriracha, chili garlic sauce, or more red pepper flakes to the teriyaki sauce.
How to Serve Chicken Teriyaki Noodles
Serve Chicken Teriyaki Noodles Recipe in warm bowls with extra green onions and sesame seeds on top for crunch. Add a side of steamed broccoli, cucumber salad, or simple miso-style soup to round out the meal. Kids often like a little extra plain soy sauce on the side, while spice fans can add chili sauce. Pair it with iced green tea, sparkling water with lime, or a light fruit juice for a refreshing sip.
Make-Ahead and Storage Success
Cook the Chicken Teriyaki Noodles Recipe, cool it completely, and store portions in airtight containers in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth so the noodles loosen and the sauce turns glossy again. You can freeze portions for up to 2 months, though the veggies soften a bit after thawing. For best texture, cook noodles and sauce fresh and prep only the sliced chicken and chopped veggies ahead of time.
Chicken Teriyaki Noodles Recipe
Ingredients
Instructions
- Cook the noodles according to package directions until just al dente. Drain, rinse briefly with cold water, and set aside.
- In a small bowl, whisk together soy sauce, brown sugar, mirin or rice vinegar, water, garlic, ginger, and cornstarch until smooth. Set aside.
- Season the sliced chicken lightly with salt and black pepper.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 5–7 minutes. Transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the carrot, bell pepper, and broccoli. Stir-fry until crisp-tender, 4–5 minutes.
- Return the cooked chicken to the skillet with the vegetables. Stir the teriyaki sauce again, then pour it into the pan.
- Cook, stirring, until the sauce thickens and coats the chicken and vegetables, 2–3 minutes.
- Add the cooked noodles to the skillet and toss well until everything is evenly coated in the sauce and heated through.
- Remove from heat and stir in most of the sliced green onions. Sprinkle with remaining green onions and toasted sesame seeds before serving.
Notes
Approximate per serving (1/4 of recipe): 520 calories; fat 15 g; saturated fat 3 g; carbohydrates 63 g; fiber 4 g; sugars 16 g; protein 32 g; sodium 980 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.