Chicken Teriyaki Noodles are one of those dinners I come to a lot because it’s not complicated, just good ingredients that come together fast and are always a hit. I love how versatile it is, too, I can switch up the veggies depending on what I have in my fridge or use whatever noodles I have on hand. I have lots of suggestions below for ways you can mix it up to cater to your family’s favorites. But honestly, the best part is how much my family loves it, especially my girls. It’s one of the few meals I can make knowing there won’t be any complaints, just empty bowls and requests for seconds.
Table of Contents
- Why You Will Love This
- Ingredients You Need For Chicken Teriyaki Noodles:
- Kitchen Tools You Will Need
- How to Make Chicken Teriyaki Noodles
- Tips for the Best Chicken Teriyaki Noodles
- How to Modify
- Dietary Customization
- Serving Suggestions
- Common Questions
- More Asian Dishes You Will Love:
- Chicken Teriyaki Noodles Recipe
Why You Will Love This
- No need to get take-out. This delicious recipe ticks all the crave-worthy boxes, and it’s so much healthier.
- Your kids are going to love this one, because everyone loves a saucy big bowl of teriyaki noodles.
- Swap out the protein and the veggies and customize this teriyaki noodle bowl your own.
- When it comes to a quick and easy recipe, this one is unbeatable. It’s ready in 30 minutes or less making it perfect for busy nights.
Ingredients You Need For Chicken Teriyaki Noodles:
- Chicken Breast: I like the leanness of boneless, skinless chicken breast, but you can also use boneless, skinless chicken thighs for this recipe.
- Baking Soda: Used to help tenderize the chicken.
- Soy Sauce: A delicious saltiness to marinate the chicken. You can also use gluten-free soy sauce, tamari, or coconut aminos.
- Apple Cider Vinegar: A bright zest and zing. You can also use red wine vinegar, white wine vinegar, or rice vinegar.
- Arrowroot Powder: Arrowroot will create a thick, delicious sauce. Tapioca starch or corn starch will also work.
- Sweeteners: I love the flavor combo of honey and coconut sugar (or brown sugar), but you can also use maple syrup.
- Sesame Oil: A classic, nutty Asian oil that adds a delicious umami flavor.
- Aromatics: The classic aromatic trio of fresh ginger, fresh garlic, and a yellow onion is perfection!
- Fresh Veggies: I love the combo of green cabbage, shiitake mushrooms, carrots, and broccoli florets, and then green onions to finish it off.
- Rice Noodles: A delicious, soft noodle that soaks up all the sauce. Feel free to sub for dry udon noodles or your favorite noodle.
Kitchen Tools You Will Need
- Cutting Board
- Sharp Knife
- Small Bowl
- Whisk
- Large Pot
- Large Skillet or Large Wok
How to Make Chicken Teriyaki Noodles
- Cut the chicken breasts in half lengthwise, and then thinly slice them into pieces. Place all of the chicken slices in a bowl and then add the marinade ingredients. Stir to coat well, and then set aside to marinate for 5-10 minutes.
- In a bowl, whisk together the arrowroot powder and water, and then whisk in the soy sauce, honey, and sugar until smooth. Set aside.
- Bring a pot of water to a boil. Add in the noodles and cook according to package instructions until the noodles are al dente. Drain the noodles.
- In a wok or large skillet over medium-high heat, add sesame oil. Add the chicken and cook until cooked through and golden brown. Transfer it to a bowl.
- Add the remaining oil to the pan and then add in the ginger and garlic and saute until fragrant. Next, add the onion and veggies. Cook for 5-8 minutes, stirring frequently until all of the veggies are tender.
- Add in the sauce, chicken, and noodles, and toss until everything is well coated. Divide between bowls and garnish with chopped green onion or sesame seeds.
Tips for the Best Chicken Teriyaki Noodles
- Get your pan hot first. A hot pan helps produce beautiful golden-brown results for your chicken and ensures the sauce caramelizes well.
- Be sure not to overcook your noodles because they’ll keep cooking in the sauce after you add them to the pan.
- The marinade is what makes the chicken in these teriyaki noodles stand out. Even just 5–10 minutes in the soy sauce and baking soda mixture makes a noticeable difference — the baking soda tenderizes the chicken while the soy sauce infuses it with deep, savory flavor before it ever hits the pan.
How to Modify
- Change up the veggies with bok choy, red cabbage, snow peas, baby corn, bell peppers, water chestnuts and so many other options.
- Switch your protein for sliced pork chops or pork tenderloin, shrimp, beef, or tofu.
- Use an alternative kind of noodles such as soba noodles, ramen noodles, or rice noodles, alternatively you could even use spaghetti noodles.
Dietary Customization
- Vegan: Use tofu for your protein or omit the meat and add more veggies.
- Gluten-Free: Use a gluten-free soy sauce such as tamari, or coconut aminos, and use rice noodles or add to a pile of white or brown rice.
- Low-Carb: Serve with zucchini noodles or over cauliflower rice for a guilt-free dinner.
Serving Suggestions
Great additions to this dish would be a crisp salad, like Asian Broccoli Salad or an Asian Brussels Sprout Salad.
If you want to spice things up with an additional topping, I love to add Chili Crunch or Chili Oil, or add a drizzle of Hot Honey or Wasabi Mayonnaise.
Common Questions
Bring everything to room temperature and store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or warm on the stovetop over medium heat with a splash of water to thin out the sauce.
Yes! It reheats beautifully, making it great for meal prep or leftovers. I would recommend keeping the noodles separate and then warming them with the sauce right before serving, so they don’t overcook.
Cook them just until al dente and avoid overcooking once they’re in the sauce. If you prefer, you can even leave them separate and then combine right before serving.
Yes! Add sriracha, chili paste, hot sauce or red pepper flakes to kick up the heat. I especially love my homemade Chili Crunch or Chili Oil.
More Asian Dishes You Will Love:
- Asian Cabbage Rolls
- Asian Grilled Eggplant
- Asian Grilled Salmon
- Teriyaki Meatballs
- Teriyaki Chicken Rice Bowls
If you make these Chicken Teriyaki Noodles, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Chicken Teriyaki Noodles
Ingredients
Chicken
- 1.5 lbs chicken breast
- 1 tsp baking soda
- 2 tbsp soy sauce or tamari/coconut aminos
- 1 tbsp apple cider vinegar
Sauce
- 1 tbsp water
- 1 tbsp arrowroot powder or corn starch
- 1/3 cup soy sauce
- 2 tbsp honey
- 1/4 cup coconut sugar or brown sugar
Stir Fry
- 2 tbsp sesame oil
- 3 tbsp finely chopped ginger
- 3 cloves garlic minced
- 1 onion halved and thinly sliced
- 1 cup thinly sliced green cabbage
- 4 oz shiitake mushrooms thinly sliced, stem removed
- 2 cups small broccoli florets (optional)
- 1 cup matchstick cut carrots
- 5 green onions thinly sliced
- 8 oz Rice Noodles or dry udon noodles
Instructions
- Cut the chicken breasts in half lengthwise so that each breast results in 2 long strips and then thinly slice each strip into pieces. Place all of the chicken slices in a bowl and then add the baking soda, soy sauce and apple cider vinegar. Stir so that all of the chicken pieces are coated in the sauce and then set aside to marinate for 5-10 minutes while you chop all of the veggies.
- In a bowl whisk together the arrowroot powder and water until there are no clumps and the powder has completely blended in with the liquid and then whisk in the soy sauce, honey and sugar until smooth. Set aside.
- Bring a pot of water to a boil. Add in the noodles and cook according to package instructions until the noodles are tender. Drain the noodles.
- In a wok or large skillet over medium high heat add 1 tbsp sesame oil. Add the chicken and cook for approximately 5 minutes stirring every few minutes until the chicken is cooked through and golden brown in color. Once all of the chicken is golden brown on both sides transfer it to a bowl.
- Add the remaining 1 tbsp of sesame oil to the pan and then add in the ginger and garlic and saute for 1 minute until fragrant. Next add the onion, cabbage, shiitake mushrooms, broccoli florets and carrots and cook for 5-8 minutes, stirring frequently until all of the veggies are tender.
- Add in the sauce, chicken and noodles and toss until everything is well coated. Divide between bowls and garnish with additional chopped green onions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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