Chicken Teriyaki Noodles is one of my go-to meals when I want something fast, flavorful, and satisfying. It combines juicy chicken, tender noodles, and a glossy, sweet-savory teriyaki sauce that coats every strand. Perfect for busy weeknights or when I crave takeout-style food at home.
Why You’ll Love This Recipe
I love this recipe because it brings bold flavors to the table without taking hours to prepare. The sauce is a perfect balance of salty soy, sweet sugar, and a hint of garlic and ginger. The noodles soak up all that flavor, while the chicken adds a hearty protein punch. It’s a crowd-pleaser, and it only takes one pan to make—less cleanup, more enjoyment. Plus, it’s highly customizable based on what I have in the fridge.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs, sliced thin
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Soy sauce
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Brown sugar or honey
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Garlic, minced
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Fresh ginger, grated
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Cornstarch
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Water
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Vegetable oil or sesame oil
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Noodles (lo mein, udon, or spaghetti)
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Green onions, sliced
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Sesame seeds (optional)
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Stir-fry vegetables (like bell peppers, broccoli, carrots – optional)
directions
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I start by whisking together soy sauce, brown sugar, garlic, ginger, and a bit of cornstarch dissolved in water to make the teriyaki sauce.
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I heat oil in a large skillet or wok and cook the sliced chicken until it’s golden and cooked through.
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Once the chicken is ready, I pour in the teriyaki sauce and let it simmer until it thickens and coats the chicken well.
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In the meantime, I cook the noodles according to package instructions and drain them.
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I add the noodles directly into the skillet with the chicken and toss everything together until the noodles are coated evenly.
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I finish the dish by adding sliced green onions and sesame seeds on top, and sometimes toss in stir-fried veggies for extra crunch and nutrition.
Servings and timing
This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
When I want a bit more heat, I stir in some sriracha or red pepper flakes. For a vegetarian twist, I swap the chicken for tofu or mushrooms. Sometimes I use zucchini noodles or whole wheat spaghetti for a healthier base. And if I have pineapple on hand, I toss it in to add a tangy sweetness that plays well with the sauce.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the microwave or warm it in a skillet with a splash of water to loosen the sauce. The noodles hold up pretty well and absorb even more flavor the next day.
FAQs
What type of noodles work best for this recipe?
I usually go with lo mein, udon, or even spaghetti if that’s all I have. Any noodle that can hold sauce well will work.
Can I use store-bought teriyaki sauce?
Yes, I can use store-bought to save time, but I prefer making my own because I can control the sweetness and sodium.
How do I make this gluten-free?
I use tamari instead of soy sauce and ensure my noodles are gluten-free, such as rice noodles or gluten-free spaghetti.
Can I meal prep this dish?
Absolutely. I often make a double batch and portion it out for lunches during the week.
Can I add more vegetables?
Yes, I love adding bell peppers, snap peas, carrots, or broccoli. It bulks up the dish and adds color and crunch.
Conclusion
Chicken Teriyaki Noodles is one of those meals I keep coming back to. It’s easy, delicious, and endlessly adaptable. Whether I need a quick dinner or want to impress with homemade takeout-style noodles, this recipe always delivers.
