Chicken Teriyaki Noodles – Quick, Flavorful, and Family-Approved

Chicken Teriyaki Noodles are the weeknight hero you didn’t know you needed. Between juggling meetings, grocery runs, and convincing your picky 6-year-old that vegetables won’t actually “attack” them, dinnertime can feel like a battle. But this savory-sweet noodle dish? It’s here to save the day.

With tender chicken, crisp veggies, chewy udon noodles, and a homemade teriyaki sauce that hits all the right notes—this recipe lands somewhere between takeout comfort and home-cooked pride. Best part? It comes together in about 30 minutes. Chicken Teriyaki Noodles are not just dinner—they’re a mini victory on a busy night. Whether you’re feeding a crowd or just trying to get a few quiet bites between homework and bedtime, this dish delivers big-time flavor without the fuss.

Table of Contents

What is Chicken Teriyaki Noodles?

Chicken Teriyaki Noodles is a hearty, satisfying stir-fry dish made with bite-sized chicken pieces marinated in a savory-sweet teriyaki sauce, tossed with vegetables and noodles. Think of it as your favorite takeout—only fresher, faster, and probably cheaper. The chicken gets seared to golden perfection, the veggies retain their bite (so they’re not sad and soggy), and the noodles soak up every last drop of that glossy, homemade sauce.

Udon noodles are traditional here, but if your pantry’s rocking some spaghetti or instant ramen, no one’s judging. This dish is versatile, family-friendly, and oh-so satisfying—especially when you want a break from the usual chicken and rice routine.

Reasons to Try Chicken Teriyaki Noodles

First of all, Chicken Teriyaki Noodles checks all the boxes: fast, flavorful, and flexible. You can swap in whatever noodles or veggies you have on hand—broccoli, carrots, frozen peas, even that lonely bell pepper in your crisper drawer.

Second, the sauce? It’s homemade and takes five minutes, tops. It’s got that magical combo of soy sauce, brown sugar, garlic, and a touch of honey that tastes better than anything in a bottle. Third, picky eaters usually love this—seriously, it has noodles and sweet chicken. What’s not to like? It’s also a one-pan wonder, which means fewer dishes, and let’s be honest—anything that shortens clean-up time is an automatic win. Busy week? Kids on strike? Try this—you’ll thank yourself.

Ingredients Needed to Make Chicken Teriyaki Noodles

• 1 lb chicken thighs, cut into bite-sized pieces (or use chicken breast)
• 12 oz udon noodles (soba, ramen, or spaghetti also work)
• 2 cups broccoli florets (fresh or frozen)
• 1 medium onion, thinly sliced
• 2 carrots, julienned
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• ½ cup soy sauce (low-sodium is fine)
• ¼ cup brown sugar
• 1 tablespoon honey (optional, for extra sweetness)
• 2 tablespoons vegetable oil (or canola/peanut oil)

Instructions to Make Chicken Teriyaki Noodles

Let’s break down this recipe into a step-by-step guide that’s easy to follow, even if your multitasking skills are being tested by a toddler in one arm and a Zoom call in the other. Whether you’re new to stir-fries or just want dinner on the table fast, this walk-through has your back. The key to making delicious Chicken Teriyaki Noodles lies in timing, fresh ingredients, and a little sauce magic. Let’s dive in.

Step 1: Prep and Marinate the Chicken

Start with the chicken. Cut your chicken thighs into small, bite-sized pieces—this helps them cook faster and more evenly. In a medium mixing bowl, whisk together ½ cup soy sauce, ¼ cup brown sugar, and 1 tablespoon honey. This is your teriyaki marinade, and yes, it’s that easy to make from scratch. Stir until the sugar dissolves into a shiny, dark sauce.

Toss in the chicken, making sure each piece is fully coated. Let it marinate for at least 10 minutes. If you have more time (say, 30 minutes or even up to an hour in the fridge), the flavor will be even better.
Need more tips on prepping chicken quickly and safely? Check out our guide on ingredient prep and food safety where we talk all things chicken.

Step 2: Sear the Chicken to Golden Perfection

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers (not smokes!), it’s ready. Add the marinated chicken—but don’t overcrowd the pan. Give the pieces room to brown rather than steam.
Cook for 5–7 minutes, stirring occasionally. You’re aiming for beautifully browned edges and fully cooked centers (internal temp of 165°F if you’re checking). Once the chicken is done, remove it from the pan and set it aside.
Pro tip: Don’t toss that leftover marinade—we’ll use it again shortly for added depth of flavor.

Step 3: Boil and Rinse the Noodles

While your chicken is cooking, bring a large pot of water to a rolling boil. Drop in your udon noodles (or your noodle of choice—check our Easy 15-Minute Lo Mein if you’re experimenting with different types). Cook according to the package directions.
Fresh udon usually cooks in 3–5 minutes, while dried udon may need closer to 8–10 minutes. Stir occasionally to prevent clumping.
Once cooked, drain and rinse under cold water—this stops the cooking process and keeps your noodles from turning into a sticky blob. Set them aside until the stir-fry comes together.

Step 4: Stir-Fry the Aromatics and Veggies

In the same pan used for the chicken, add the remaining 1 tablespoon of oil. Add 3 cloves of minced garlic and 1 tablespoon grated fresh ginger. Stir-fry for about 30 seconds, just enough to get the whole kitchen smelling incredible.
Next, toss in your sliced onion, julienned carrots, and broccoli florets. Stir-fry for 5–7 minutes until the veggies are bright and tender-crisp.
Prefer softer veggies? Add a splash of water and cover the pan for a minute or two to lightly steam them. Want to switch things up? We’ve got ideas for veggie swaps and stir-fry techniques in our cheesy vegetable casserole recipe too.

Step 5: Combine Chicken, Noodles, and Sauce

Once the veggies are cooked just how you like them, return the chicken to the skillet. Pour in the reserved teriyaki marinade (yes, the one from earlier—just be sure it was never in contact with raw chicken that didn’t get cooked).
Stir everything together, letting it simmer for 1–2 minutes to let the sauce coat the meat and veggies. Then, gently fold in the cooked udon noodles, tossing everything together so it’s evenly coated in that glossy teriyaki sauce.
If the sauce looks thin, you can thicken it with a quick slurry: just mix 1 teaspoon cornstarch with 1 tablespoon water, pour it in, and stir until thickened.

Step 6: Final Touches and Serve

Cook everything together for another 2–3 minutes, just until the noodles are heated through and the sauce is clinging to every bite. Taste and adjust if needed—add a dash more soy sauce for saltiness, or a drizzle of honey for sweetness.
Plate it up hot. Garnish with toasted sesame seeds or chopped green onions for extra texture and freshness.
Looking for a little extra kick? A few shakes of sriracha or red pepper flakes will do the trick. Want to try a variation? Our chicken ramen stir-fry is a fun twist with a spicy edge.

What to Serve with Chicken Teriyaki Noodles

Honestly, this dish is a full meal all by itself—protein, veggies, and carbs in one cozy bowl. But if you want to add a little something extra, try a side of steamed edamame, miso soup, or a crunchy cucumber salad with sesame dressing. Got guests? Pair it with these slow cooker honey garlic chicken wings as a crowd-pleasing appetizer. If you’re leaning cozy and comforting, a bowl of lemon chicken orzo soup on the side makes for a great combo too. And don’t forget the chopsticks—even if you end up switching to a fork halfway through (we’ve all been there).

Key Tips for Making Chicken Teriyaki Noodles

• Marinate longer for more flavor. Even 10 minutes does the trick, but if you’ve got 30–60 minutes, go for it.
• Don’t overcook the noodles. Rinse them in cold water right after boiling to stop the cooking.
• Use fresh ginger and garlic. It’s worth it. The flavor pop is unreal.
• Stir-fry in batches if needed. If your skillet’s small, overcrowding can lead to soggy veggies.
• Add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if you want a thicker sauce.
• Spice it up with a dash of sriracha or red pepper flakes if you’re into a little heat.

Storage and Reheating Tips for Chicken Teriyaki Noodles

Leftovers? You’re in luck. Chicken Teriyaki Noodles keep well and reheat like a dream. Store them in an airtight container in the fridge for up to 4 days. For best results, reheat in a skillet over medium heat with a splash of water or broth to loosen things up. Microwave also works—just cover with a damp paper towel and heat in 30-second bursts, stirring in between. Avoid freezing, though—the noodles get weird. If you do freeze it, expect to lose some texture but not flavor.

FAQs

Can I use a different type of noodle?
Yes! Soba, ramen, even spaghetti will work in a pinch.

Can I make this vegetarian?
Totally—swap the chicken for tofu or your favorite meat substitute.

Is the sauce too sweet?
It’s balanced, but you can cut back on the sugar or skip the honey if you want less sweetness.

Can I add more veggies?
Absolutely. Bell peppers, snap peas, mushrooms, or spinach would be great here.

What if I don’t have fresh ginger?
Ground ginger works—use about ½ teaspoon. Not exactly the same, but still tasty.

Final Thoughts

Chicken Teriyaki Noodles is your weeknight dinner MVP—quick, comforting, and customizable. Whether you’re wrangling toddlers or just need a satisfying dish after work, this one brings the flavor without the hassle. Plus, with ingredients you probably already have on hand, it’s a practical choice when the fridge is looking a little empty. If you’re into easy dinners with big payoff, don’t miss our chicken ramen stir-fry or easy 15-minute lo mein. Trust me, your future hungry self will thank you.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print