Chicken Teriyaki Noodles are a tasty and satisfying dish that combines tender pieces of chicken with soft noodles and a sweet, tangy teriyaki sauce. The noodles soak up all that delicious sauce, making every bite flavorful and comforting. It’s a great mix of chewy noodles and juicy chicken, with just the right amount of sauce to keep things moist and tasty.
I love making this dish when I want something quick but still full of flavor. The teriyaki sauce is simple to whip up using soy sauce, a little sugar, and garlic, and it brings such a comforting richness to the chicken and noodles. I usually toss in some veggies like bell peppers or snap peas to add a bit of crunch and color—plus, it makes me feel good about sneaking in some greens!
When I serve Chicken Teriyaki Noodles, I like to sprinkle a few sesame seeds on top and add a side of steamed broccoli or a fresh salad. It makes for a complete meal that’s perfect for lunch or dinner, and it’s a hit with both kids and adults. This dish always reminds me of busy weeknights when I need something delicious but fuss-free, and it never disappoints.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts is ideal for tender, juicy pieces. You can swap with thighs for extra flavor and moisture. Just slice thinly for even cooking.
Noodles: Egg noodles or chow mein noodles work best here. If you can’t find them, spaghetti or linguine can be a simple substitute, just cook slightly less to avoid mushiness.
Teriyaki Sauce components: Soy sauce gives that salty base, mirin adds sweetness, and sake or broth brings depth. No sake? Chicken broth or water works fine. For sweeteners, brown sugar is classic but honey or maple syrup can be used.
Vegetables: Carrots, snow peas, and bell peppers add crunch and color. Feel free to use snap peas, broccoli florets, or baby corn based on what you like or have at home.
How Do I Make the Teriyaki Sauce Perfectly Thick and Flavorful?
Getting your sauce right is key for coating noodles well and bringing all flavors together. Here’s how to do it:
- Mix soy sauce, mirin, sake (or broth), brown sugar, and rice vinegar before cooking.
- Cook the chicken and veggies first to build flavor.
- Add the sauce and let it simmer on medium heat so the sugar dissolves and flavors meld.
- Stir in the cornstarch slurry slowly, keep stirring to avoid lumps.
- Cook just until the sauce thickens and becomes glossy—too long and it can get gluey.
Trust me, a nicely thick sauce clings to noodles and chicken beautifully, making every bite taste balanced and rich.
Equipment You’ll Need
- Large skillet or wok – I prefer a wok because it heats evenly and makes stir-frying easy.
- Pot for boiling noodles – a big pot helps cook noodles quickly without sticking.
- Whisk – essential for mixing the teriyaki sauce to ensure everything combines smoothly.
- Measuring spoons and cups – keep your ingredients accurate for the perfect sauce.
- Slotted spoon or tongs – good for turning chicken and tossing ingredients without splashing.
Flavor Variations & Add-Ins
- Use beef or shrimp instead of chicken for different flavors; they cook quickly and add variety.
- Add a splash of sriracha or chili flakes for a spicy kick that complements the sweet sauce.
- Mix in vegetables like broccoli, bok choy, or mushrooms for more texture and nutrients.
- Top with chopped peanuts or cashews for crunch and extra flavor.
Chicken Teriyaki Noodles
Ingredients You’ll Need:
Main Ingredients:
- 8 oz (225g) fresh or dried egg noodles or chow mein noodles
- 2 tbsp vegetable oil (for stir-frying)
- 2 boneless, skinless chicken breasts, thinly sliced into strips
- 1 medium carrot, julienned
- ½ cup snow peas, trimmed
- ½ cup sliced red bell pepper (optional)
- ½ cup sliced mushrooms (optional)
- 3 green onions, sliced thinly (reserve some green parts for garnish)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated or finely minced
- 1 tbsp sesame seeds (for garnish)
For the Teriyaki Sauce:
- ¼ cup soy sauce (regular or low sodium)
- 2 tbsp mirin (or dry sherry/sweet white wine as substitute)
- 2 tbsp sake (optional, or use chicken broth)
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar
- 1 tsp cornstarch mixed with 2 tbsp water (to thicken sauce)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the ingredients and another 15 minutes to cook everything. So, in around 25 minutes, you’ll have a delicious, homemade Chicken Teriyaki Noodles meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Noodles:
Follow the package instructions to cook the noodles until they are just tender. Drain the noodles and rinse them with cold water to stop them from cooking further. Set aside.
2. Prepare the Teriyaki Sauce:
In a small bowl, whisk together the soy sauce, mirin, sake (or broth), brown sugar, and rice vinegar until blended. Set this sauce mixture aside for now.
3. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 4-5 minutes until it’s browned and cooked through. Remove the chicken from the pan and set aside.
4. Sauté the Aromatics and Vegetables:
Add the remaining tablespoon of oil to the pan. Toss in the garlic and ginger, and sauté for about 30 seconds until fragrant. Add the carrots, snow peas, red bell pepper, mushrooms, and the white parts of the green onions. Stir-fry for 3-4 minutes until the veggies are tender but still crisp.
5. Combine Chicken, Noodles, and Sauce:
Return the cooked chicken to the pan, then add the cooked noodles. Pour the teriyaki sauce over everything and stir well to combine. Cook for 2-3 minutes, letting the noodles and chicken soak up the sauce.
6. Thicken the Sauce:
Give the cornstarch slurry a quick stir (it might separate) and add it to the pan. Stir constantly until the sauce thickens and nicely coats the noodles and chicken.
7. Garnish and Serve:
Turn off the heat. Sprinkle the remaining green parts of the green onions and sesame seeds over the top. Serve your tasty Chicken Teriyaki Noodles hot and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before slicing and cooking. This helps it cook evenly and prevents extra moisture in the pan.
Can I Substitute the Noodles?
Absolutely! If you don’t have egg or chow mein noodles, you can use spaghetti, linguine, or even rice noodles. Just adjust cooking time accordingly and rinse well to prevent sticking.
How Can I Make the Sauce Thicker or Thinner?
If you prefer a thicker sauce, add a little more cornstarch slurry gradually while cooking. For a thinner sauce, reduce the cornstarch or add a splash of water or broth to loosen it up.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth if the noodles feel dry.
