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Teriyaki Chicken Noodles
Sofia

Teriyaki Chicken Noodles

This Teriyaki Chicken Noodles recipe brings together juicy chicken, tender noodles, and crisp veggies in a glossy, homemade teriyaki sauce. It’s a quick and delicious meal perfect for weeknights!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Chicken & Noodles:
  • 2 chicken breasts thinly sliced
  • 8 oz 225g noodles (lo mein, ramen, or spaghetti)
  • 1 tbsp vegetable oil
  • 1 cup bell peppers thinly sliced
  • 1 cup shredded carrots
  • ½ cup snap peas or broccoli
  • 2 green onions sliced (for garnish)
  • 1 tbsp sesame seeds optional
For the Teriyaki Sauce:
  • ¼ cup soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 garlic cloves minced
  • 1 tsp fresh ginger grated
  • 1 tsp cornstarch + 1 tbsp water for thickening

Method
 

Cook the Noodles:
  1. Boil noodles according to package instructions. Drain and set aside.
Make the Teriyaki Sauce:
  1. In a small bowl, mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
  2. In a separate bowl, mix cornstarch and water to create a slurry.
  3. Stir slurry into the sauce. Heat in a saucepan over medium heat until thickened (2–3 minutes). Set aside.
Cook the Chicken:
  1. Heat oil in a large skillet or wok over medium-high heat.
  2. Add sliced chicken and cook until browned and cooked through (about 5–6 minutes).
Add Veggies:
  1. Add bell peppers, carrots, and snap peas to the skillet. Sauté for 2–3 minutes until slightly tender.
Combine Everything:
  1. Add cooked noodles and teriyaki sauce to the skillet. Toss everything together until well coated and heated through.
Garnish & Serve:
  1. Top with green onions and sesame seeds. Serve hot.

Notes

  • Noodle Options: Lo mein, yakisoba, ramen, or even linguine work well.
  • Spice It Up: Add chili flakes or sriracha for heat.
  • Veggie Swaps: Use what you have—zucchini, mushrooms, cabbage, or edamame.
  • Storage: Keeps in the fridge for up to 3 days. Reheat in a pan or microwave.