Chicken Teriyaki Noodles – Rate My Recipes

Looking for a satisfying yet easy meal that captures the essence of Asian flavors? Try this Chicken Teriyaki Noodles recipe. With tender chicken, vibrant vegetables, and savory teriyaki sauce, it’s a one-pan wonder perfect for busy weeknights or a cozy weekend dinner. This recipe not only tastes amazing but is quick to make and packed with nutrients.

Why You’ll Love This Recipe

Quick and Easy: Ready in under 30 minutes.
Healthy Ingredients: Full of protein, fiber, and essential nutrients.
Customizable: Swap veggies or proteins to fit your preferences.

Ingredients for Chicken Teriyaki Noodles

8 oz noodles (soba, udon, or rice noodles work well)
2 chicken breasts or thighs, sliced thinly
2 tbsp olive oil or sesame oil
1 bell pepper, thinly sliced
1 small carrot, julienned
1/2 cup broccoli florets
2 green onions, sliced
1 tsp fresh ginger, minced
1 clove garlic, minced
Salt and pepper, to taste

For the Teriyaki Sauce

1/4 cup soy sauce (use low-sodium if preferred)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp cornstarch, mixed with 2 tbsp water to thicken the sauce

Instructions for Making Chicken Teriyaki Noodles

Prepare the Noodles: Cook the noodles according to package instructions. Drain and set aside.
Make the Teriyaki Sauce: In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, and cornstarch mixture. Whisk well and set aside.
Cook the Chicken: In a large skillet or wok, heat olive oil over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook until golden brown. Remove from the skillet and set aside.
Cook the Vegetables: In the same skillet, add a bit more oil if needed. Sauté garlic, ginger, bell pepper, carrots, and broccoli for 3-4 minutes or until tender-crisp.
Combine Everything: Add the cooked noodles, chicken, and teriyaki sauce to the skillet. Toss everything together, ensuring the noodles are well-coated with the sauce. Cook for an additional 2-3 minutes, letting the sauce thicken.
Garnish and Serve: Top with green onions and sesame seeds for an added crunch and flavor. Serve hot and enjoy!

Tips for Perfect Chicken Teriyaki Noodles

Choose Your Noodles: Soba, udon, or rice noodles work best, but any noodles you prefer will do.
Adjust the Sweetness: For a less sweet sauce, reduce the honey or maple syrup slightly.
Add Extra Vegetables: Feel free to add snap peas, baby corn, or mushrooms for more variety.

Serving and Storage Tips for Chicken Teriyaki Noodles

Serving Tips

Plate Presentation: Serve the Chicken Teriyaki Noodles in a large bowl or plate. Garnish with sesame seeds and finely sliced green onions for an appealing look.
Pairing Suggestions:

Side Dishes: Complement the meal with sides like steamed edamame, miso soup, or a simple cucumber salad for a refreshing crunch.
Beverage Pairing: Enjoy with a light drink such as green tea, iced tea, or even a crisp white wine for a more sophisticated touch.

Portion Control: This recipe typically serves 2-4 people. Adjust the ingredient quantities based on your group size or if you’re meal prepping for the week.

Storage Tips

Cooling Down: Allow any leftover Chicken Teriyaki Noodles to cool to room temperature before storing to prevent condensation in the container, which can make the noodles soggy.
Airtight Containers: Store the leftovers in airtight containers. This helps maintain freshness and prevents the absorption of odors from the fridge.
Refrigeration:

Leftover noodles can be stored in the refrigerator for up to 3 days.
If you notice any moisture, you can add a small splash of water when reheating to maintain the dish’s texture.

Freezing:

If you want to store for a longer period, you can freeze the Chicken Teriyaki Noodles. Just make sure to separate the chicken and noodles if possible, as they may have different thawing times.
Store in freezer-safe bags or containers, and consume within 2-3 months for the best quality.

Reheating:

For the best results, reheat the noodles in a skillet over medium heat. Add a little water or extra teriyaki sauce to keep them moist and prevent sticking.
Microwave reheating is also an option; just make sure to cover the container to retain moisture, and heat in short intervals, stirring in between.

By following these serving and storage tips, you can ensure that your Chicken Teriyaki Noodles remain delicious and ready to enjoy anytime!

Can I use other proteins instead of chicken?
Yes! This recipe is highly versatile. You can substitute chicken with tofu for a vegetarian option, shrimp for a seafood twist, or beef slices for a heartier meal. Just adjust the cooking times accordingly to ensure that the protein is cooked through.
How can I make this dish gluten-free?
To make Chicken Teriyaki Noodles gluten-free, substitute regular soy sauce with gluten-free soy sauce or tamari. Additionally, ensure that the noodles you use are gluten-free, such as rice noodles or gluten-free pasta.
Can I add more vegetables?
Absolutely! Feel free to customize the dish with your favorite vegetables. Some great additions include snap peas, bell peppers, bok choy, baby corn, or mushrooms. Just make sure to adjust the cooking time based on the vegetables you choose.
Is it okay to meal prep Chicken Teriyaki Noodles?
Yes, Chicken Teriyaki Noodles are perfect for meal prep! You can cook a larger batch and store it in individual portions. Keep the noodles and sauce separate until you’re ready to eat to maintain the best texture and flavor. Just reheat and enjoy!

Description

Chicken Teriyaki Noodles is a quick, flavorful dish featuring tender chicken, stir-fried vegetables, and chewy noodles tossed in a savory-sweet teriyaki sauce. This delicious recipe brings the taste of your favorite takeout right to your table!

For the Chicken and Noodles:

For the Teriyaki Sauce:

For Garnish:

Cook the Noodles:
- Cook the noodles according to package instructions until al dente. Drain and set aside.
Make the Teriyaki Sauce:
- In a small saucepan over medium heat, combine the soy sauce, water, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger.
- Bring to a simmer and stir in the cornstarch mixture. Continue cooking until the sauce thickens, about 2-3 minutes. Set aside.
Cook the Chicken:
- Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 5-6 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
Cook the Vegetables:
- In the same skillet, add the remaining 1 tbsp of oil.
- Add the sliced red bell pepper, broccoli florets, and shredded carrots. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Combine Everything:
- Return the cooked chicken to the skillet along with the drained noodles.
- Pour the teriyaki sauce over the chicken, noodles, and vegetables. Toss everything together until well coated and heated through.
Serve:
- Garnish with sesame seeds and sliced green onions. Serve hot!

Notes

Make it spicy: Add sriracha, red pepper flakes, or sliced jalapeños for a spicy kick.
Make it vegetarian: Substitute chicken with tofu or extra vegetables.
Add flavor: Drizzle with extra sesame oil before serving for an added burst of flavor.