chicken teriyaki with noodles recipe
The Best chicken teriyaki with noodles recipe
This chicken teriyaki with noodles recipe is one of my favorites because it’s so simple yet always makes everyone at the table happy. There’s nothing quite like the sweet, sticky glaze clinging to tender chicken and the way it melts over warm noodles—it’s comforting in the best way. My kids used to beg for this dish after school, and now that they’re older, they still reach for it whenever they’re craving something hearty but not too heavy. It’s the kind of meal that feels like a little treat but is actually pretty balanced, with lean protein and carbs that keep you full without making you sluggish.
I love this recipe because it’s versatile enough to be a quick weeknight dinner or a make-ahead dish for a larger gathering, like a family dinner or a potluck. The teriyaki sauce is easy to double if you need more, and the noodles can be swapped out for rice or quinoa if you’re watching your carb intake. Plus, it’s got a little something for everyone—kids love the sweetness, adults appreciate the savory depth, and it’s got that perfect balance of healthy and indulgent. My husband always says it’s the only meal he can eat without feeling guilty, and honestly, I think it’s because it’s so delicious and satisfying. It’s not just food; it’s a little ritual that brings us all together.
Chicken Teriyaki with Noodles
A flavorful and tender dish featuring marinated grilled chicken paired with chewy noodles and a rich teriyaki sauce. Perfect for a quick and satisfying meal!
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp red pepper flakes (optional)
- 8 oz (225g) rice noodles or udon noodles
- 2 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 cup water or chicken broth
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tsp sriracha (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/4 cup chopped green onions
- 1/4 cup sliced green beans
- 1 tbsp toasted sesame seeds
👨🍳Directions
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1 Prepare the noodles: Boil the rice noodles or udon noodles according to package instructions (usually 3-5 minutes in boiling water). Drain and rinse with cold water to stop cooking. Set aside.
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2 Marinate the chicken: In a bowl, combine chicken with soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes (if using). Mix well and let marinate for at least 15 minutes (or up to 1 hour in the fridge).
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3 Cook the chicken: Heat oil in a skillet or wok over medium-high heat. Cook the marinated chicken for 5-6 minutes per side until fully cooked and slightly charred. Remove chicken from skillet and set aside.
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4 Make the teriyaki sauce: In a saucepan, combine soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and sriracha (if using). Simmer for 3-4 minutes. Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened.
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5 Cook the noodles: In the same skillet or wok, heat vegetable oil over medium heat. Add minced garlic and grated ginger, sauté for 30 seconds. Add the cooked noodles and toss to coat in the garlic-ginger oil. Pour in the water or broth and cook for 2-3 minutes until noodles are tender.
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6 Combine everything: Return the chicken to the skillet or wok. Pour the teriyaki sauce over the chicken and noodles. Stir well to combine and heat through for another 2-3 minutes. Garnish with chopped green onions, sliced green beans, and sesame seeds if desired.
🔧Equipment
- Large skillet or wok
- Medium saucepan
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken Teriyaki with Noodles Works
This chicken teriyaki with noodles recipe is always a solid choice for any family gathering because it’s simple to make ahead and still tastes fresh when served. The sweet-savory glaze keeps the flavors balanced, and the chewy noodles hold up well, making it a crowd-pleaser that won’t leave anyone wanting more. Plus, it’s easy to scale up if you’re feeding a big group, so it’s perfect for busy weeknights or holiday meals when you need something hearty and delicious without the fuss.
❓ Frequently Asked Questions About Chicken Teriyaki with Noodles
What is the best type of noodles to use in chicken teriyaki with noodles?
The best noodles for this dish are fresh udon or ramen noodles, as they hold up well to the teriyaki sauce and have a chewy texture. If you can’t find fresh noodles, dried ramen or udon noodles also work well. For a lighter option, egg noodles (like penne or fettuccine) can also be used.
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Can I make this dish ahead of time and reheat it?
Yes, you can prepare the chicken teriyaki mixture in advance and store it in the fridge for up to 3 days or freeze it for up to 3 months. When reheating, gently warm the sauce and noodles in a pot with a little water or broth to prevent drying out. The noodles should be tender but not mushy.
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What substitutions can I make for soy sauce in the teriyaki sauce?
If you don’t have soy sauce, you can use coconut aminos (a soy-free alternative) or a mix of rice vinegar + a pinch of salt to add umami. For a deeper flavor, you can also try miso paste (a few teaspoons dissolved in warm water). Avoid using too much vinegar, as it can make the sauce too tangy.
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How do I ensure the chicken stays tender while cooking?
To keep the chicken tender, marinate it first in the teriyaki sauce (or a mix of soy sauce, honey, and garlic) for at least 30 minutes before cooking. When cooking, avoid overcrowding the pan—sear the chicken in batches for 4-5 minutes per side until fully cooked (165°F/74°C internal temp). If using a slow cooker, cook on low for 4-5 hours or until tender.
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Why does my teriyaki sauce turn out too thick or too thin?
A thick sauce happens if you reduce it too much or didn’t add enough liquid. To fix it, stir in 1-2 tablespoons of water, broth, or a splash of coconut milk to thin it. If it’s too thin, simmer it uncovered on low heat for 5-10 minutes to evaporate excess moisture. For a glossy finish, a little cornstarch slurry (1 tsp cornstarch + 1 tbsp water) can help thicken it gently.
