Chicken Teriyaki Noodles Recipe

Chicken Teriyaki Noodles Recipe hits that perfect balance of sweet, salty, garlicky, and a little sticky, with bouncy noodles and juicy chicken in every bite. It works for busy weeknights, meal prep, or a cozy Friday night dinner, and you can get it on the table in about 30 minutes. I cook this on repeat in my tiny American kitchen, usually in sweatpants, with my dog judging how many noodles I eat straight from the pan.

Why Make This Chicken Teriyaki Noodles Recipe at Home

Homemade chicken teriyaki noodles taste fresher, saucier, and more customizable than takeout. You control the sweetness, the salt, and the veggies, and you skip the mystery ingredients.

You also save money and stretch one chicken breast into a full meal with noodles and vegetables. Cleanup stays simple, especially if you use one pan for the chicken and veggies and a pot for the noodles.

"These chicken teriyaki noodles taste better than my usual takeout spot and come together faster than delivery ★★★★★"

Ingredients You Need

Here is everything you need for this chicken teriyaki noodles recipe, plus some handy substitutions and brand notes.

Noodles

• 8 ounces noodles
  • Yakisoba, lo mein, or stir fry noodles work great.
  • Use spaghetti or linguine if you only have regular pasta.
• 1 teaspoon neutral oil
  • Use canola, vegetable, avocado, or grapeseed oil.

Chicken

• 1 pound boneless skinless chicken thighs, thinly sliced
  • Use chicken breast if you prefer leaner meat.
• 1 tablespoon cornstarch
  • Helps the chicken brown and stay juicy.
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper

Vegetables

Use what you have in the fridge. Frozen veggies work well and save time.

• 1 tablespoon neutral oil
• 2 cups broccoli florets, small pieces
• 1 red bell pepper, thin strips
• 1 medium carrot, matchsticks or thin slices
• 3 green onions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated or very finely minced
  • Use ½ teaspoon ground ginger if you do not have fresh.

Teriyaki Sauce

You can use a good bottled teriyaki sauce or mix this quick version.

• ⅓ cup low sodium soy sauce
• 3 tablespoons water or low sodium chicken broth
• 3 tablespoons brown sugar
  • Use honey or maple syrup if you prefer.
• 1 tablespoon rice vinegar
  • Use apple cider vinegar if you do not have rice vinegar.
• 1 tablespoon mirin or extra 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon toasted sesame oil

Toppings

• Toasted sesame seeds
• Extra sliced green onions
• Red pepper flakes or a drizzle of chili crisp, optional

Equipment

• Large pot for boiling noodles
• Large skillet or wok
• Cutting board and sharp knife
• Small bowl and whisk for the sauce
• Tongs or chopsticks for tossing noodles

Tips & Mistakes

• Boil noodles just to al dente so they stay bouncy and do not turn mushy in the pan.
• Slice chicken thin and in even strips so it cooks quickly and stays tender.
• Dry the chicken with paper towels before coating in cornstarch so it browns nicely.
• Heat the pan until it shimmers before adding chicken so it sears instead of steams.
• Do not crowd the pan with chicken; cook in two batches if needed for better browning.
• Stir the teriyaki sauce mixture again right before you pour it in so the cornstarch does not clump.
• Keep the heat at medium once you add the sauce so it thickens without burning the sugar.
• Toss noodles with a splash of oil after draining so they do not stick in one big clump.
• Taste the sauce at the end and adjust with a splash of water if it tastes too salty or thick.
• Add veggies that cook slower, like carrots and broccoli, before quick cooking ones like bell pepper and green onion.

How to Make Chicken Teriyaki Noodles Recipe

Step 1: Prep the Ingredients

Slice the chicken into thin bite sized strips. Pat it dry with paper towels.

In a bowl, mix the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, garlic powder, onion powder, and black pepper. Stir until every piece of chicken looks coated and glossy.

Chop the broccoli, bell pepper, carrot, and green onions. Mince the garlic and ginger and keep them near the stove.

Step 2: Cook the Noodles

Bring a large pot of salted water to a boil. Add the noodles and cook to al dente, following the package time but checking a minute early.

Drain the noodles and toss them with 1 teaspoon neutral oil so they stay separate. Set them aside near the stove.

Step 3: Mix the Teriyaki Sauce

In a small bowl, whisk together soy sauce, water or broth, brown sugar, rice vinegar, mirin, cornstarch, and sesame oil. Whisk until the cornstarch dissolves and the sauce looks smooth.

Taste a drop and adjust sweetness or salt to your liking. Set the bowl near the stove.

Step 4: Cook the Chicken

Heat 1 tablespoon neutral oil in a large skillet or wok over medium high heat. When the oil shimmers, add the chicken in a single layer.

Let it cook without moving it for 2 minutes so it browns. Stir and cook another 3 to 4 minutes until the chicken cooks through and the edges look caramelized.

Transfer the cooked chicken to a plate and keep it nearby.

Step 5: Stir Fry the Vegetables

In the same pan, add another 1 tablespoon oil if the pan looks dry. Add broccoli and carrot first and cook 2 to 3 minutes, stirring often.

Add bell pepper and the white parts of the green onions. Cook another 2 minutes until the veggies turn crisp tender.

Add garlic, ginger, and the green parts of the green onions. Stir and cook 30 seconds until fragrant.

Step 6: Add the Sauce and Noodles

Give the teriyaki sauce a quick whisk again. Pour it into the pan with the veggies and stir.

Let the sauce bubble for 1 to 2 minutes until it thickens and turns glossy. Add the cooked chicken and any juices from the plate and toss to coat in the sauce.

Add the cooked noodles to the pan. Use tongs to toss everything together until the noodles soak up the sauce and look evenly coated.

Step 7: Taste and Finish

Taste a noodle and a piece of chicken. Adjust with a splash of soy sauce for more salt, a pinch of sugar for more sweetness, or a tablespoon of water if the sauce tastes too strong.

Turn off the heat. Sprinkle with toasted sesame seeds, extra green onions, and red pepper flakes if you like a little heat.

Serve hot straight from the pan while the noodles stay glossy and bouncy.

Variations I've Tried

I swap the chicken for thinly sliced beef or pork when I want a change, and the teriyaki sauce still works perfectly. Shrimp also tastes great; I cook it quickly at the start, pull it out, then add it back at the end so it does not overcook.

For a meat free version, I use crispy tofu or tempeh and add extra veggies like snap peas, mushrooms, and baby corn. I also tried a spicy version with extra chili garlic sauce in the teriyaki mixture, which turned it into a sweet heat situation that vanished in minutes.

Gluten free noodles like rice noodles or gluten free spaghetti work well if you use tamari instead of soy sauce. I also like to add a spoonful of peanut butter to the sauce sometimes, which gives it a slightly nutty, thicker texture.

How to Serve Chicken Teriyaki Noodles Recipe

Serve chicken teriyaki noodles hot in wide bowls so the sauce pools a little at the bottom. Add extra veggies on top for color and crunch, like shredded cabbage or cucumber ribbons.

Pair it with a simple side like steamed edamame, miso soup, or a crisp green salad. Kids usually love this recipe, so I keep red pepper flakes on the side for spice lovers and leave the main pan mild.

How to store

• Store leftovers in an airtight container in the fridge for up to 4 days.
• For freezer storage, cool completely, portion into freezer safe containers, and freeze for up to 2 months.
• Reheat on the stove over medium heat with a splash of water or broth, tossing until hot and saucy again.
• Reheat in the microwave in 45 second bursts, stirring between each round, and add a tiny splash of water if the noodles look dry.