Chicken Teriyaki Noodles: Healthy Comfort Food in One Pan

Chicken Teriyaki Noodles are that midweek dinner hero you didn’t know you needed. Imagine tender, golden-brown chicken pieces tossed in a sticky-sweet homemade teriyaki glaze, hugged by chewy noodles, and joined by a chorus of bright, crunchy vegetables. The best part? It’s ready in 30 minutes—yes, faster than your favorite takeout spot can find your address.

This Chicken Teriyaki Noodles recipe checks all the boxes: quick, flavorful, and family-approved. Whether you’re feeding picky eaters or trying to make a healthy dinner that still feels like a treat, this one’s got your back. The teriyaki sauce brings that perfect balance of salty, sweet, and umami—no bottled sauce shortcuts here. If you love bold Asian-inspired flavors that don’t take hours to prepare, keep reading because dinner tonight is about to be sensational.

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What is Chicken Teriyaki Noodles?

Chicken Teriyaki Noodles is a comforting Japanese-inspired stir-fry dish that marries juicy marinated chicken with vegetables and hearty noodles—all tossed in a glossy teriyaki sauce. It’s a flavorful twist on the traditional teriyaki chicken bowl, giving you that same irresistible sweetness but with the added texture of chewy noodles.

Think of it as a warm, cozy noodle hug in a bowl. The sauce, made from soy sauce, brown sugar, and honey, clings beautifully to the noodles while infusing every bite with that signature umami flavor. What makes this dish stand out is its simplicity—minimal prep, one skillet, and total satisfaction. You can easily switch up the noodles (ramen, soba, spaghetti—whatever’s in your pantry) or load it with extra veggies if you’re in the mood for a nutrient boost. It’s flexible, flavorful, and ridiculously good.

Reasons to Try Chicken Teriyaki Noodles

First off, let’s be honest—weeknight dinners can feel like a race against time. But Chicken Teriyaki Noodles are your secret weapon for when you’re short on time but still want a meal that tastes like you put in serious effort. You’ll love this dish for three big reasons: speed, flavor, and balance. It takes just 30 minutes from start to finish, uses ingredients you probably already have, and delivers restaurant-level taste without the sodium bomb of takeout.

Plus, it’s a one-pan wonder—fewer dishes mean more time for you. The teriyaki sauce is that sweet-salty balance that even kids love, while the vegetables keep things fresh and colorful. Whether you’re cooking for your family, meal prepping for the week, or just craving noodles that hit all the right notes, this dish fits the bill perfectly.

Ingredients Needed to Make Chicken Teriyaki Noodles

• 1 lb chicken thighs, cut into bite-sized pieces (sub with chicken breast if you like)
• 12 oz udon noodles (or swap with ramen, soba, or spaghetti)
• 2 cups broccoli florets
• 1 medium onion, thinly sliced
• 2 medium carrots, julienned
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• ½ cup soy sauce (low sodium works great)
• ¼ cup brown sugar
• 1 tablespoon honey (optional, for a sweeter balance)
• 2 tablespoons vegetable oil

Instructions to Make Chicken Teriyaki Noodles – Step by Step

Let’s walk through this Chicken Teriyaki Noodles step-by-step together, because there’s something truly satisfying about creating a restaurant-quality meal right in your own kitchen—without the long wait or takeout box guilt. Each part of this process is simple, approachable, and deliciously rewarding. Ready? Let’s get cooking!

Step 1: Prep the Chicken and Marinade

We’re starting strong with the foundation of flavor—the chicken marinade. Grab a medium-sized mixing bowl and whisk together soy sauce, brown sugar, and honey until the sugar completely dissolves. You’ll notice the mixture turns thick, shiny, and just a little sticky—that’s how you know it’s ready. Now, add your bite-sized chicken pieces, tossing them so that every little piece gets that glossy coat of teriyaki goodness.

If you’re planning ahead (or just multitasking between helping with homework and preheating the oven), let the chicken marinate for 30 minutes in the fridge. The longer it sits, the deeper those savory-sweet flavors will seep in. But even a quick 10-minute soak makes a big difference.

Pro tip: If you prefer leaner meat, you can absolutely use chicken breast instead of thighs. You can read more about swapping proteins in my Easy Teriyaki Chicken recipe—it has some great tips for adjusting marinades for different cuts.

Step 2: Cook the Chicken

Now, heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When it starts to shimmer (that’s your signal it’s hot enough), add the marinated chicken—but don’t toss the leftover marinade just yet! We’ll use that flavorful liquid later.
Let the chicken cook for 5–7 minutes, stirring occasionally so it browns evenly. You want those edges caramelized and golden. The smell? Pure teriyaki heaven. Once the chicken is cooked through—juicy inside, slightly crispy outside—transfer it to a plate and set aside.
Tip: If you love those slightly charred, crispy edges, let the chicken sit undisturbed for 1–2 minutes before flipping. That’s where all the flavor magic happens.

Step 3: Boil the Noodles

While your chicken is cooking, bring a large pot of water to a rolling boil. Drop in your udon noodles and cook them according to the package directions—usually about 3–5 minutes for fresh or 8–10 minutes for dried noodles. Give them a gentle stir so they don’t clump together.

Once cooked, drain them and immediately rinse under cold water. This stops the cooking process and keeps the noodles firm and springy—the perfect texture for stir-frying later. Set them aside until your veggies are ready.

If you’re wondering what other noodles you can use, don’t stress—this recipe is super flexible. Ramen, soba, or even spaghetti can work in a pinch. You can find more noodle ideas and cooking times in my Garlic Chicken Lo Mein recipe, which pairs beautifully with this dish.

Step 4: Stir-Fry the Vegetables

Alright, time for color and crunch! Using the same skillet you used for the chicken (no need to wash—those leftover bits add flavor), add your second tablespoon of vegetable oil. Toss in the minced garlic and freshly grated ginger, and stir for about 30 seconds. Your kitchen will smell incredible right about now.

Next, add the sliced onions, julienned carrots, and broccoli florets. Stir-fry for 5–7 minutes, moving them constantly so they cook evenly. You’re looking for that balance—soft enough to bite but still bright and crisp. If you prefer softer veggies, add a splash of water and cover the pan with a lid for a quick steam.

Tip: Using fresh vegetables gives the best crunch, but frozen ones can totally save you on busy nights. Just cook them a bit longer to release extra moisture.

Step 5: Combine Chicken, Noodles, and Sauce

Now comes the most rewarding part of this Chicken Teriyaki Noodles step-by-step process—bringing it all together. Return the cooked chicken to the skillet, along with that reserved marinade from earlier. Let it bubble for a minute or two; this helps the sauce thicken slightly and coat the ingredients more evenly.

Add the cooked noodles and gently toss everything together. A pair of tongs works best for this—think of it as giving your noodles a flavor massage. You’ll notice the sauce clinging beautifully to the chicken and vegetables, creating that shiny, mouthwatering finish.

If you want your sauce thicker, mix one teaspoon of cornstarch with a tablespoon of water and stir it in. Within minutes, you’ll have that irresistible, glossy texture.

Taste and adjust as needed: a touch of honey for sweetness, a splash of soy sauce for saltiness, or even a sprinkle of red pepper flakes for a kick of heat.

Step 6: Serve and Garnish

You’ve made it to the final step—time to serve your masterpiece! Dish out generous portions of your Chicken Teriyaki Noodles while they’re still steaming hot. Garnish with sesame seeds and finely sliced green onions for a bit of crunch and color.
If you’re in a “make it fancy” mood, serve it alongside some Spicy Korean Ramen with Grilled Beef for a fun fusion dinner night, or pair it with a simple Cucumber Salad to keep things light.

Bonus Tip for Perfection

Want to take your Chicken Teriyaki Noodles step by step skills to the next level? Try prepping the veggies and marinade the night before. Store them separately in the fridge, and when dinnertime hits, everything comes together in under 15 minutes.
Also, if you’re into meal prepping, these noodles reheat like a dream. Check out my Lemon Garlic Chicken Meal Prep for more time-saving inspiration—it’s perfect for busy weeks when you want flavorful food that’s ready to grab and go.

Step 7: Enjoy Your Creation

Now sit back, grab your chopsticks (or a fork, no judgment here), and savor every bite. The chewy noodles, tender chicken, and rich teriyaki glaze make every mouthful comforting and deeply satisfying. And there you have it—a Chicken Teriyaki Noodles step-by-step recipe that’s not only foolproof but destined to become a family favorite.

What to Serve with Chicken Teriyaki Noodles

These noodles shine on their own, but if you’re feeling fancy, pair them with sides like steamed edamame or a light cucumber salad. For a flavor-packed dinner lineup, try serving them with Easy Thai Peanut Chicken Wraps or Creamy Garlic Butter Shrimp with Rice. They also go great with miso soup or some crispy spring rolls if you’re planning an Asian-inspired dinner night.

Key Tips for Making Chicken Teriyaki Noodles

1. Marinate the chicken as long as you can—this step is small but mighty for flavor.
2. Don’t overcook the noodles; slightly firm is ideal.
3. Use fresh garlic and ginger—they’re the backbone of the sauce’s flavor.
4. Adjust sweetness or saltiness at the end instead of midway.
5. If your sauce feels thin, a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) works wonders.

Storage and Reheating Tips for Chicken Teriyaki Noodles

Let leftovers cool completely before storing in an airtight container. They’ll keep in the fridge for up to 4 days. For reheating, the microwave works fine, but for best results, toss them in a skillet with a splash of water or soy sauce over medium heat. This revives the noodles and keeps them from drying out. You can also freeze portions for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breast instead of thighs? Absolutely! It’ll be a bit leaner but still delicious.
Can I make it vegetarian? Yes—swap the chicken for tofu or your favorite veggies.
What noodles work best? Udon noodles are perfect, but ramen, soba, or even spaghetti work in a pinch.
Is the sauce too salty? Add a little honey or water to balance it out.

Final Thoughts

When it comes to quick, tasty dinners, Chicken Teriyaki Noodles are unbeatable. They’re flavorful, comforting, and way faster than takeout. If you love recipes like this, check out Teriyaki Chicken Bowls or Panda Express Teriyaki Chicken for even more teriyaki goodness. Cooking should be simple, joyful, and downright delicious—and this recipe proves it.

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