Chicken Teriyaki Noodles
Chicken Teriyaki Noodles are the ultimate quick-fix meal that feels both indulgent and wholesome. With tender slices of chicken glazed in a sweet and savory teriyaki sauce, paired with silky noodles and finished with a touch of sesame, this dish hits every flavor note. The first time I made this, it instantly reminded me of my favorite takeout spot—but better, fresher, and homemade with love.
It’s a family-friendly dinner that comes together in under 30 minutes and always satisfies. Plus, it’s easy to customize with your favorite noodles or veggies for a meal that’s totally yours.
Why You’ll Love This Recipe
- Fast and Easy: On the table in 30 minutes or less.
- Flavor-Packed: Sweet, savory, and perfectly balanced.
- One-Pan Wonder: Minimal cleanup required.
- Kid-Approved: A sweet and savory glaze that even picky eaters love.
- Versatile: Swap noodles or add veggies to make it your own.
- Halal-Friendly: Simple, wholesome ingredients.
Ingredients You’ll Need
For the Chicken Teriyaki:
- 1 lb chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
For the Noodles:
- 8 oz noodles (egg noodles, udon, or your choice)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
For the Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
- Red pepper flakes (optional)
Ingredient Highlights:
- Teriyaki Sauce: Sweet and savory glaze for flavor depth.
- Sesame Oil: Adds nutty aroma and richness.
- Honey: Balances salty flavors with a hint of sweetness.
- Ginger & Garlic: Brings bright, bold aroma and depth.
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, combine soy sauce, teriyaki sauce, honey, rice vinegar, garlic, and ginger. Add sliced chicken and toss to coat. Let marinate for 15–20 minutes (or overnight if time allows).
2. Cook the Noodles
Cook noodles according to package instructions. Drain and toss with sesame oil and soy sauce. Set aside.
Tip: Rinse with cold water after boiling to prevent sticking.
3. Cook the Chicken
Heat sesame oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6–8 minutes, until fully cooked and glazed, stirring occasionally.
4. Combine and Toss
Add cooked noodles to the skillet and toss with the chicken and any remaining sauce. Cook for another 1–2 minutes until everything is heated through.
5. Garnish and Serve
Plate the noodles and top with sesame seeds, green onions, and red pepper flakes if using. Serve hot.
Serving and Storage Tips
Serve your Chicken Teriyaki Noodles fresh and hot, alongside a crisp cucumber salad or steamed edamame.
Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave, adding a splash of water or soy sauce to loosen the noodles.
Helpful Notes
- Use Pre-Cooked Noodles: For an even quicker prep.
- Add Veggies: Stir in carrots, bell peppers, or snow peas for color and crunch.
- Spice It Up: Add a drizzle of sriracha or more red pepper flakes.
- Double the Sauce: If you like extra saucy noodles, double the teriyaki mixture.
Frequently Asked Questions
- Can I use store-bought teriyaki sauce?
Yes! Just make sure it’s halal-friendly and not overly salty. - What’s the best noodle for this recipe?
Egg noodles or udon are great, but rice noodles or spaghetti work too. - Can I make it vegetarian?
Absolutely—use tofu or mushrooms instead of chicken. - Can I freeze this dish?
It’s best fresh, but can be frozen. Reheat gently and add a splash of liquid. - Why did my chicken turn out dry?
It may have been overcooked—thin slices cook quickly, so keep an eye on them.
Final Thoughts
Chicken Teriyaki Noodles are an easy, flavorful dish that brings restaurant vibes straight to your kitchen. With a sweet-savory glaze, tender chicken, and satisfying noodles, it’s a meal you’ll come back to again and again.
Have you made your own twist on this dish? I’d love to hear how you personalized it!
Chicken Teriyaki Noodles
Ingredients
For the Chicken Teriyaki:
- 1 lb chicken breast thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon sesame oil
For the Noodles:
- 8 oz noodles egg noodles, udon, or your choice
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
For the Garnish:
- 1 tablespoon sesame seeds
- 2 green onions thinly sliced
- Red pepper flakes optional
Ingredient Highlights:
- Teriyaki Sauce: Sweet and savory glaze for flavor depth.
- Sesame Oil: Adds nutty aroma and richness.
- Honey: Balances salty flavors with a hint of sweetness.
- Ginger & Garlic: Brings bright bold aroma and depth.
Instructions
Marinate the Chicken
- In a bowl, combine soy sauce, teriyaki sauce, honey, rice vinegar, garlic, and ginger. Add sliced chicken and toss to coat. Let marinate for 15–20 minutes (or overnight if time allows).
Cook the Noodles
- Cook noodles according to package instructions. Drain and toss with sesame oil and soy sauce. Set aside.
- Tip: Rinse with cold water after boiling to prevent sticking.
Cook the Chicken
- Heat sesame oil in a large skillet over medium-high heat. Add marinated chicken and cook for 6–8 minutes, until fully cooked and glazed, stirring occasionally.
Combine and Toss
- Add cooked noodles to the skillet and toss with the chicken and any remaining sauce. Cook for another 1–2 minutes until everything is heated through.
Garnish and Serve
- Plate the noodles and top with sesame seeds, green onions, and red pepper flakes if using. Serve hot.
Notes
- Use Pre-Cooked Noodles: For an even quicker prep.
- Add Veggies: Stir in carrots, bell peppers, or snow peas for color and crunch.
- Spice It Up: Add a drizzle of sriracha or more red pepper flakes.
- Double the Sauce: If you like extra saucy noodles, double the teriyaki mixture.
