If you are craving a dish that perfectly balances savory, sweet, and a hint of tang, this Chicken Teriyaki Noodles Recipe is going to become your new best friend in the kitchen. Imagine tender strips of juicy chicken coated in a glossy, flavorful teriyaki sauce, tossed with chewy noodles and crisp vegetables — this dish brings together such vibrant colors, textures, and an irresistible aroma that fills the whole house with warmth and comfort. Whether it’s a quick weeknight dinner or a special treat, this recipe is simple enough to whip up without fuss and guaranteed to satisfy all your cravings.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this Chicken Teriyaki Noodles Recipe. Each ingredient plays a crucial role, not just for flavor but also texture and that gorgeous glossy finish that makes the dish pop off the plate.
- 2 boneless, skinless chicken breasts: Perfect for tender, protein-packed strips that soak up the sauce beautifully.
- 3 tablespoons soy sauce: Provides that essential salty umami backbone to the teriyaki flavor.
- 2 tablespoons teriyaki sauce: Adds rich sweetness and depth, balancing the savory notes perfectly.
- 1 tablespoon honey: Brings a natural sweetness that gives the sauce a lovely shine and smooth finish.
- 1 tablespoon rice vinegar: A splash of acidity to brighten and balance the flavors.
- 1 tablespoon sesame oil: Delivers a toasty, nutty aroma that elevates every bite.
- 2 cloves garlic, minced: Adds a punch of savory zest that wakes up the palate.
- 1 teaspoon fresh ginger, grated: Provides warmth and a hint of spice for that classic Asian flavor kick.
- 200 grams noodles (egg noodles or soba): The chewy base that soaks up all that delicious sauce.
- 1 tablespoon vegetable oil: For searing the chicken and getting a beautiful golden crust.
- 1/2 cup bell pepper, sliced: Adds crisp texture and vibrant color.
- 1/2 cup carrot, julienned: Gives a bit of sweetness with a satisfying crunch.
- 1/4 cup green onions, sliced: Fresh, bright pieces to sprinkle at the end for that tasty finishing touch.
- 1 tablespoon sesame seeds: Toasting these on top adds a delightful nuttiness and extra texture.
How to Make Chicken Teriyaki Noodles Recipe
Step 1: Cook the Noodles
Start by boiling a large pot of water and cooking your noodles according to the package instructions, usually around 4 to 6 minutes. The noodles will soak up the sauce later, so cook them just right — not too mushy and not too firm. Drain the noodles but keep a cup of the pasta water handy for adjusting the sauce consistency later.
Step 2: Prepare the Chicken
While the noodles are cooking, heat a large skillet with a tablespoon of vegetable oil. Season your chicken breasts lightly with salt and pepper. Place them carefully in the hot skillet and cook for about 5 to 7 minutes on each side until golden brown and cooked all the way through. Rest the chicken on a cutting board to keep it juicy.
Step 3: Make the Teriyaki Sauce
In the same skillet, add sesame oil and sauté minced garlic and fresh ginger until fragrant, about 1 to 2 minutes. Then pour in soy sauce, teriyaki sauce, honey, and rice vinegar. Let this simmer gently for 3 to 4 minutes, stirring occasionally as the sauce thickens beautifully and develops that signature glossy texture.
Step 4: Combine Chicken and Vegetables
Slice your rested chicken into thin strips and toss it in the simmering sauce. Add sliced bell peppers and carrots; sauté them for a few minutes so they soften slightly but still hold a nice crunch. This step is all about combining flavors and textures before the noodles come in.
Step 5: Toss Everything Together
Finally, add the cooked noodles into the skillet. Toss everything to coat the noodles thoroughly with the luscious teriyaki sauce. If it looks a bit thick, splash in some reserved pasta water to reach your preferred consistency. Finish with green onions and a sprinkle of sesame seeds right on top.
How to Serve Chicken Teriyaki Noodles Recipe
Garnishes
A sprinkle of toasted sesame seeds and freshly sliced green onions adds that pop of color and crunch that takes this dish over the top. Feel free to add a little chili flakes or a drizzle of sriracha if you like a bit of heat!
Side Dishes
Since the Chicken Teriyaki Noodles Recipe is packed with protein and veggies, light sides work best—think a simple cucumber salad or steamed edamame. These refreshing sides will keep the meal balanced and vibrant.
Creative Ways to Present
For a fun twist, serve the noodles in individual bowls topped with a soft-boiled egg or sprinkle some crushed peanuts for extra texture. You can also roll the noodles inside lettuce cups for a fresh, handheld option.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chicken Teriyaki Noodles in an airtight container and store them in the refrigerator. They’ll stay fresh and delicious for up to three days, making it perfect for next-day lunches or quick dinners.
Freezing
While you can freeze this dish, the texture of the noodles might change slightly after thawing. If freezing, separate the chicken and vegetables from the noodles and sauce. Freeze them in airtight containers and combine them fresh after reheating.
Reheating
Reheat your leftovers gently in a skillet over medium heat or microwave in short bursts. Add a splash of water or sauce to refresh the noodles and prevent them from drying out. Stir well until everything is warmed through evenly.
FAQs
Can I use other types of noodles for the Chicken Teriyaki Noodles Recipe?
Absolutely! While egg noodles or soba work wonderfully, you can use rice noodles, udon, or even spaghetti if that’s what you have. Just keep an eye on cooking times to avoid overcooking.
Is there a vegetarian version of this recipe?
Yes, swapping chicken with tofu or tempeh works great. Pan-fry the tofu until golden and crispy, then follow the same steps with the sauce and veggies for a delightful vegetarian meal.
How spicy is this Chicken Teriyaki Noodles Recipe?
This recipe is mild by default, focusing on sweet and savory flavors. If you enjoy spice, consider adding chili flakes or a dash of hot sauce to customize it to your taste.
Can I prepare this recipe in advance for meal prep?
Definitely! The noodles and sauce hold up well for a couple of days refrigerated. Just keep vegetables and garnishes fresh until serving to maintain that perfect crunch.
What’s the best way to get the sauce thick and glossy?
Simmering the sauce gently helps it thicken naturally. The honey and teriyaki sauce contribute to that beautiful sheen, but if you want it thicker, you can add a cornstarch slurry in small amounts while cooking.
Final Thoughts
Trust me, once you try this Chicken Teriyaki Noodles Recipe, it will quickly become a staple in your meal rotation. The balance of flavors, the ease of preparation, and the overall comfort it brings make it a true winner. So grab your ingredients, turn on your favorite tunes, and get ready to enjoy a delicious, soul-satisfying meal that feels like a warm hug in a bowl.
Print
Chicken Teriyaki Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Chicken Teriyaki Noodles recipe combines tender, pan-seared chicken breasts with a flavorful homemade teriyaki sauce, fresh vegetables, and perfectly cooked noodles. The dish is quick to prepare and perfect for a satisfying weeknight dinner with a delicious balance of savory, sweet, and tangy flavors.
Ingredients
Protein and Sauce
- 2 boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Noodles and Vegetables
- 200 grams noodles (preferably egg noodles or soba)
- 1 tablespoon vegetable oil
- 1/2 cup bell pepper, sliced
- 1/2 cup carrot, julienned
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Cook Noodles: Heat a large pot of water over medium-high heat. Once boiling, add the noodles and cook according to package instructions, typically 4-6 minutes. Drain and set aside, reserving about a cup of the pasta water.
- Prepare Chicken: While noodles cook, heat a large skillet or wok over medium heat. Add 1 tablespoon of vegetable oil and heat.
- Season and Cook Chicken: Season chicken breasts with salt and pepper. Place in hot skillet and cook for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest.
- Sauté Aromatics: In the same skillet, add 1 tablespoon sesame oil. Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.
- Make Sauce: Pour in soy sauce, teriyaki sauce, honey, and rice vinegar. Stir and bring to a simmer; let thicken for 3-4 minutes.
- Slice Chicken: While sauce simmers, slice chicken into thin strips.
- Combine Chicken and Sauce: Add sliced chicken to the skillet, tossing to coat with sauce.
- Add Vegetables: Add bell pepper and julienned carrot; sauté for 2-3 minutes until vegetables soften slightly but remain crisp.
- Toss Noodles: Add cooked noodles to the skillet and toss to combine and coat with sauce. Add reserved pasta water as needed to reach desired sauce consistency.
- Finish and Garnish: Toss in sliced green onions. Sprinkle sesame seeds on top. Serve immediately while hot.
Notes
- You can substitute chicken breasts with thighs for more juiciness.
- Adjust the sweetness by varying the amount of honey according to taste.
- Use gluten-free soy sauce if you need a gluten-free option.
- Leftover noodles can be stored in an airtight container in the refrigerator for up to 2 days.
- For added heat, sprinkle red chili flakes during the vegetable sauté step.
