Description
Chicken Teriyaki Noodles are a quick and flavorful dish featuring tender chicken, crisp vegetables, and noodles tossed in a sweet and savory teriyaki sauce. A perfect weeknight dinner that beats takeout any day.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, sliced thin
- 1/3 cup soy sauce
- 3 tbsp brown sugar or honey
- 3 cloves garlic, minced
- 1 tbsp ginger, minced or grated
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- 8 oz ramen noodles, lo mein noodles, or spaghetti
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 1 cup snap peas or broccoli (optional)
- 2 green onions, sliced (for garnish)
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
- Cook the noodles according to package instructions, then drain and set aside.
- In a bowl, whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, sesame oil, and a cornstarch slurry (cornstarch mixed with water) to make the teriyaki sauce.
- Heat a large pan or wok over medium-high heat and cook the sliced chicken until browned and cooked through.
- Add the vegetables and stir-fry until just tender but still crisp.
- Pour in the sauce and let it simmer until thickened, stirring to coat everything evenly.
- Toss in the cooked noodles and mix until everything is coated in the sauce.
- Garnish with green onions and sesame seeds before serving.
Notes
- Swap chicken for shrimp, beef, or tofu for variety.
- Add sriracha or crushed red pepper for a spicy version.
- Use zucchini noodles or rice noodles for a lighter or gluten-free option.
- Experiment with vegetables like mushrooms, baby corn, or cabbage.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a pan with a splash of water or in the microwave, stirring halfway.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
