Craving a delicious, easy-to-make dinner that’s better than takeout? These Chicken Teriyaki Noodles are a game changer! Juicy, tender chicken thighs, crisp vegetables, and perfectly cooked noodles get tossed in a rich, savory-sweet teriyaki sauce that clings to every bite. It’s a wholesome dish that satisfies your cravings and comes together in under 30 minutes, making it perfect for busy weeknights or meal prepping. Let’s dive into this mouthwatering recipe that brings restaurant-quality flavors right to your kitchen!
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 30 minutes.
- Better Than Takeout: Fresh, flavorful, and customizable.
- One-Pan Wonder: Fewer dishes, more convenience.
- Family-Friendly: A dish both kids and adults will love.
Ingredients You’ll Need
Main Ingredients:
- 1 lb chicken thighs, thinly sliced
- 8 oz noodles (lo mein, udon, or spaghetti)
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 3 green onions, chopped
- Sesame seeds, for garnish
Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 2 tbsp rice vinegar
- 2 tbsp mirin (or substitute with more rice vinegar)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Optional Additions:
- Mushrooms, snap peas, or baby corn
- Crushed red pepper for spice
- A dash of sesame oil for added richness
How to Make Chicken Teriyaki Noodles
- Cook the Noodles: Boil according to package instructions, drain, and set aside.
- Prepare the Sauce: Whisk together soy sauce, honey, rice vinegar, and mirin in a small bowl. Set aside.
- Cook the Chicken: Heat oil in a large pan or wok over medium-high heat. Add chicken thighs and cook until golden and cooked through (about 5-7 minutes). Remove and set aside.
- Stir-Fry the Veggies: In the same pan, add garlic, ginger, bell pepper, carrot, and broccoli. Cook for 3-4 minutes until tender.
- Combine Everything: Return chicken to the pan, add cooked noodles, and pour the sauce over everything.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens and coats the noodles.
- Garnish & Serve: Top with green onions and sesame seeds. Enjoy hot!
Tips for the Best Chicken Teriyaki Noodles
- Use Chicken Thighs: They stay juicy and flavorful.
- Don’t Overcook the Noodles: Slightly undercook them as they’ll finish in the sauce.
- Prep Ahead: Chop veggies and mix the sauce in advance for a faster meal.
What to Serve with Chicken Teriyaki Noodles
- Appetizers: Spring rolls or edamame.
- Sides: Steamed dumplings or miso soup.
- Drinks: Iced green tea or a light white wine.
FAQs
Can I use chicken breast instead of thighs? Yes, but thighs are juicier and more forgiving if slightly overcooked.
What noodles work best? Lo mein or udon noodles are perfect, but even spaghetti works in a pinch.
Can I make this gluten-free? Absolutely! Use tamari in place of soy sauce and opt for gluten-free noodles for a gluten-free option
Storage & Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days
- Reheating: Reheat in a pan with a splash of water or soy sauce to loosen the noodles
- Freezing: Not recommended, as noodles can turn mushy when thawed.
Variations
- Spicy Teriyaki Noodles: Add sriracha or chili paste.
- Vegetarian Option: Swap chicken for tofu or tempeh.
- Low-Carb Version: Use zucchini noodles or shirataki noodles.
Conclusion
These Chicken Teriyaki Noodles are a must-try for anyone who loves bold, satisfying flavors without the hassle of takeout. Perfectly balanced with tender chicken, crisp veggies, and an irresistible sauce, this dish is sure to become a weeknight staple. Give it a try, and don’t forget to share your creation with friends and family!
Chicken Teriyaki Noodles
Ingredients
- 1 lb chicken thighs thinly sliced
- 8 oz noodles lo mein, udon, or spaghetti
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 bell pepper sliced
- 1 carrot julienned
- 1 cup broccoli florets
- 3 green onions chopped
- Sesame seeds for garnish
Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 2 tbsp rice vinegar
- 2 tbsp mirin or substitute with more rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water for thickening
Instructions
- Cook the Noodles: Boil according to package instructions, drain, and set aside.
- Prepare the Sauce: Whisk together soy sauce, honey, rice vinegar, and mirin in a small bowl. Set aside.
- Cook the Chicken: Heat oil in a large pan or wok over medium-high heat. Add chicken thighs and cook until golden and cooked through (about 5-7 minutes). Remove and set aside.
- Stir-Fry the Veggies: In the same pan, add garlic, ginger, bell pepper, carrot, and broccoli. Cook for 3-4 minutes until tender.
- Combine Everything: Return chicken to the pan, add cooked noodles, and pour the sauce over everything.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens and coats the noodles.
- Garnish & Serve: Top with green onions and sesame seeds. Enjoy hot!
Notes
- Noodle Options: Use your favorite noodles such as udon, lo mein, or even spaghetti if you’re in a pinch!
- Sweetness: Adjust honey or sugar to taste — you can add more if you prefer a sweeter sauce.
- Veggie Add-ins: Try adding mushrooms, snap peas, or carrots for extra crunch and nutrition.
- Meal Prep: This dish is great for meal prepping! Store leftovers in the fridge for up to 3 days, and reheat with a splash of water if needed.