Chicken Teriyaki Noodles bring together tender pieces of chicken and chewy noodles all coated in a sweet and slightly tangy teriyaki sauce. This dish is a wonderful mix of textures and flavors, from the juicy chicken to the glossy, flavorful noodles. It’s a simple meal that tastes like it took way more time and effort than it actually does.
I love making this dish on busy weeknights because it comes together so quickly, and the teriyaki sauce makes everything taste so satisfying. A little tip from me: marinate the chicken for a bit if you have time to let the flavor really sink in, but even without marinating it’s still delicious. I always add some fresh green onions or sesame seeds on top for a bit of extra crunch and color.
Serving these noodles warm right out of the pan is my favorite, and it’s a hit every time with friends and family. Sometimes I like to toss in some steamed veggies on the side to keep it balanced without losing the dish’s fun and comforting vibe. It’s just one of those easy meals that feels a little like a treat but is perfect for any day of the week.
Key Ingredients & Substitutions
Noodles: Egg noodles give a nice chew and hold sauce well, but chow mein or udon noodles work great too. For a gluten-free option, try rice noodles or shirataki noodles.
Chicken: Boneless, skinless chicken breasts are tender and cook quickly. You can swap with thighs for juicier meat or tofu for a vegetarian twist.
Teriyaki Sauce: Soy sauce and mirin build the base here. If you don’t have mirin, a mix of honey and rice vinegar makes a good substitute. Brown sugar adds that gentle sweetness, and the cornstarch slurry thickens the sauce perfectly.
Veggies: Snap peas, mushrooms, carrots, and bok choy add fresh crunch and color. Feel free to use bell peppers, broccoli, or baby corn depending on what you like or have on hand.
How Do I Get Tender Chicken & a Thick, Glossy Teriyaki Sauce?
Cooking the chicken well and making the sauce just right are key to this dish’s success. Here’s what I do:
- Cook chicken in hot oil without crowding the pan to get a nice sear and keep it juicy.
- Remove chicken before cooking the veggies to keep flavors clean and chicken tender.
- Mix the teriyaki sauce ingredients ahead and stir it well so sugar dissolves.
- Add the cornstarch slurry slowly and stir constantly to avoid lumps and get a shiny sauce.
- Toss noodles in last to coat everything evenly and absorb the flavors.
Following these steps makes sure your chicken is tender and the sauce is thick and tasty without being sticky or runny.
Equipment You’ll Need
- Large skillet or wok – I like using a big pan because it gives you room to stir everything evenly and cook at high heat.
- Pot for boiling noodles – a regular pot works fine, and I prefer one with a handle for easy draining.
- Small bowl – for mixing the teriyaki sauce ingredients so they’re ready to pour.
- Measuring cups and spoons – to get the right amounts of soy, mirin, sugar, and cornstarch for a balanced sauce.
- Knife and cutting board – for chopping chicken, veggies, and green onions quickly and safely.
Flavor Variations & Add-Ins
- Swap the chicken for shrimp or beef strips to change the main protein and add variety.
- Add pineapple chunks or crushed red pepper flakes for a hint of sweetness or spice.
- Mix in vegetables like bell peppers, broccoli, or water chestnuts to suit your taste or what’s in your fridge.
- Use different seasonings in the sauce, like a splash of rice vinegar or a teaspoon of honey, for a slightly different flavor profile.
Chicken Teriyaki Noodles
Ingredients You’ll Need:
Main Ingredients:
- 8 oz egg noodles or chow mein noodles
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil or sesame oil
- 1 cup snap peas
- 1 cup sliced mushrooms
- 1 medium carrot, thinly sliced
- 1/2 cup chopped onion
- 1 cup chopped bok choy or napa cabbage
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 green onions, sliced (for garnish)
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tbsp mirin (or substitute with 1 tbsp honey and 1 tbsp rice vinegar)
- 2 tbsp brown sugar
- 1 tbsp sake (optional)
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
Time Needed:
This dish takes about 25 minutes total—15 minutes for prep, like chopping and mixing the sauce, and about 10 minutes to cook the chicken, veggies, and noodles together. It’s quick enough for a weeknight meal!
Instructions to Make Chicken Teriyaki Noodles:
1. Cook the Noodles:
Start by boiling the noodles in salted water according to the package instructions until they’re just tender (al dente). Drain the noodles and set them aside so they’re ready when you finish cooking.
2. Mix the Teriyaki Sauce:
In a small bowl, stir together the soy sauce, mirin (or substitute), brown sugar, sake (if using), and sesame oil. Mix well until the sugar is dissolved. This sauce will give your dish that yummy teriyaki flavor.
3. Cook the Chicken:
Heat the vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 5 to 6 minutes, stirring occasionally, until they’re browned and cooked through. Take the chicken out of the skillet and set it aside.
4. Sauté Aromatics and Veggies:
In the same skillet, add the minced garlic and grated ginger and cook for about 30 seconds until you can smell the lovely aromas. Then add the chopped onion, carrot slices, snap peas, mushrooms, and bok choy. Stir-fry the vegetables for about 3 to 4 minutes, just until they are tender but still a little crisp.
5. Combine Everything:
Put the chicken back into the skillet with the veggies. Pour the teriyaki sauce mixture over everything, stirring to coat evenly. Let it simmer for 1 to 2 minutes so the flavors come together.
6. Thicken the Sauce:
Add the cornstarch slurry (cornstarch mixed with water) to the skillet, stirring constantly. You’ll see the sauce thicken into a shiny, glossy coating—perfect for tossing with the noodles.
7. Toss in the Noodles:
Add the drained noodles to the pan and stir everything carefully to make sure the noodles are well coated in the sauce and mixed with the chicken and veggies.
8. Serve and Garnish:
Turn off the heat, sprinkle sliced green onions over the top, and serve your Chicken Teriyaki Noodles warm. Enjoy your delicious, colorful meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to thaw the chicken completely in the fridge overnight before cooking. Pat it dry to remove excess moisture for better browning.
Can I Make Chicken Teriyaki Noodles Ahead of Time?
Absolutely! Prepare the chicken and veggies, then toss with noodles and sauce just before serving. Store leftovers in an airtight container in the fridge for up to 3 days.
What Can I Substitute for Mirin?
If you don’t have mirin, mix 1 tablespoon honey with 1 tablespoon rice vinegar for a similar sweet and tangy flavor. It works great in the teriyaki sauce.
How Do I Store and Reheat Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, stirring occasionally for even warming—adding a splash of water if the noodles seem dry.