Chicken Teriyaki Noodles Recipe

Chicken Teriyaki Noodles Recipe hits that perfect spot between sweet, savory, and a tiny bit sticky, with bouncy noodles and juicy chicken that soak up every drop of sauce. It works for busy weeknights, meal prep, or a cozy dinner in under 35 minutes start to finish. I first threw this together on a Tuesday when I refused to eat another sad salad, and it never left my rotation.

Why Make This Chicken Teriyaki Noodles Recipe at Home

Homemade chicken teriyaki noodles taste fresher, use less sugar, and give you full control over the veggies and protein. You skip mystery takeout sauces and still get that glossy, slurpable noodle situation.

You also save money and stretch the meal into lunches. Leftovers pack easily, reheat well, and taste even better after the sauce settles into the noodles.

“These chicken teriyaki noodles taste better than my usual takeout spot and come together faster than delivery ★★★★★”

Ingredients You Need

You can adjust this chicken teriyaki noodles recipe to what you already keep in your pantry. I will note easy swaps and brand tips as we go.

Noodles and Chicken

• 8 ounces noodles
  • Best: fresh or dried lo mein, yakisoba, or udon
  • Easy swap: spaghetti or linguine works in a pinch
• 1 pound boneless skinless chicken thighs, thinly sliced
  • Swap: chicken breast works, just avoid overcooking
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce (for marinating chicken)
• 1 teaspoon neutral oil (for marinating chicken)

Teriyaki Sauce

You can use a good bottled teriyaki sauce if you feel tired, but homemade tastes brighter and usually costs less per serving.

• 1/3 cup low sodium soy sauce
• 3 tablespoons water or low sodium chicken broth
• 3 tablespoons brown sugar or honey
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 tablespoon mirin or extra 1 teaspoon sugar if you skip mirin
• 2 teaspoons toasted sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
• 1 to 1.5 tablespoons cornstarch (for thickening)
• 2 tablespoons water (to mix with cornstarch)

Vegetables

Use what you like or what hides in your fridge.

• 1 cup thinly sliced bell pepper (any color)
• 1 cup shredded carrots or matchstick carrots
• 1 cup broccoli florets, small bite size
• 1/2 cup snap peas or snow peas
• 3 green onions, sliced (white and green parts separated)

Toppings

• Toasted sesame seeds
• Extra sliced green onions
• A squeeze of lime or lemon (optional)
• Chili flakes or sriracha if you like heat

Pantry Shortcuts and Brand Notes

• Use bottled minced garlic and ginger if you feel rushed, though fresh gives better flavor.
• Choose low sodium soy sauce so the dish does not taste too salty.
• If you use bottled teriyaki sauce, pick one with soy sauce, sugar, and mirin near the top of the ingredient list and skip the homemade sauce section.

Equipment List

• Large pot for boiling noodles
• Large nonstick skillet or wok
• Cutting board and sharp knife
• Small bowl for sauce
• Tongs or chopsticks for tossing noodles
• Measuring cups and spoons

Tips & Mistakes

• Slice chicken thin so it cooks quickly and stays tender.
• Pat chicken dry before marinating so it browns instead of steaming.
• Do not crowd the pan or the chicken will turn pale and rubbery.
• Cook noodles slightly under package time so they stay firm after tossing in sauce.
• Stir the cornstarch slurry right before you add it so it does not clump.
• Taste the sauce before thickening and adjust sweetness or salt to your liking.
• Keep veggies crisp tender and avoid overcooking until they turn mushy.
• Add noodles to the pan dry on the surface, not dripping wet, so the sauce clings better.
• Use low sodium soy sauce if you add bottled teriyaki sauce to avoid an overly salty dish.
• Let the cooked chicken rest on a plate while you cook veggies so it does not dry out.

How to Make Chicken Teriyaki Noodles Recipe

Step 1: Prep the Chicken

1. Slice the chicken thighs into thin strips, about 1/2 inch wide.
2. In a bowl, mix 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon neutral oil.
3. Add the chicken strips and coat them well, then set the bowl aside while you prep the sauce and veggies.

Step 2: Mix the Teriyaki Sauce

1. In a small bowl, combine soy sauce, water or broth, brown sugar or honey, rice vinegar, mirin, sesame oil, garlic, and ginger.
2. Taste the mixture and adjust sweetness with a bit more sugar or honey if you prefer a sweeter teriyaki.
3. In another small cup, stir together 1 to 1.5 tablespoons cornstarch with 2 tablespoons water until smooth and set aside.

Step 3: Cook the Noodles

1. Bring a large pot of water to a boil and salt it lightly.
2. Add noodles and cook until just shy of al dente, about 1 minute less than the package suggests.
3. Drain the noodles and toss them with a tiny drizzle of oil to prevent sticking, then set them aside.

Step 4: Cook the Chicken

1. Heat a large skillet or wok over medium high heat and add 1 to 2 teaspoons of oil.
2. Add the marinated chicken in a single layer and let it sear without moving for 1 to 2 minutes.
3. Stir and cook until the chicken turns golden and cooks through, about 4 to 6 minutes total.
4. Transfer the chicken to a plate and keep it nearby.

Step 5: Stir Fry the Vegetables

1. In the same pan, add a touch more oil if the pan looks dry.
2. Add the white parts of the green onions, bell pepper, carrots, and broccoli.
3. Stir fry for 3 to 4 minutes until the veggies turn bright and slightly tender but still crisp.
4. Add snap peas and cook 1 more minute.

Step 6: Thicken the Teriyaki Sauce

1. Give the cornstarch slurry a quick stir.
2. Pour the teriyaki sauce mixture into the pan with the veggies.
3. Add the slurry while you stir the sauce.
4. Cook for 1 to 2 minutes until the sauce turns glossy and thick enough to coat a spoon.

Step 7: Bring It All Together

1. Add the cooked chicken back into the pan and toss it in the sauce.
2. Add the drained noodles and use tongs to toss everything until the noodles soak up the sauce.
3. Sprinkle in the green parts of the green onions and toss again.
4. Taste and adjust with a splash of soy sauce, a pinch of sugar, or a squeeze of citrus if you want more brightness.

Step 8: Finish and Serve

1. Turn off the heat and let the noodles sit for 1 to 2 minutes so the sauce settles in.
2. Top with toasted sesame seeds, extra green onions, and chili flakes if you like spice.
3. Serve hot in bowls and enjoy the glossy chicken teriyaki noodles while they stay steamy.

Variations I've Tried

I swap the chicken for thinly sliced beef or pork and keep the same teriyaki noodles base. Shrimp also works well, though I cook it quickly at the start, remove it, then add it back at the end so it stays juicy.

I often turn this into a veggie heavy version with tofu, cabbage, mushrooms, and extra broccoli. I also tried a peanut twist by stirring in a spoonful of peanut butter and a splash of extra broth to loosen the sauce, which gave the noodles a rich, nutty flavor.

For a lighter version, I use zucchini noodles mixed with a smaller amount of regular noodles so the dish still feels satisfying. I also like to add a fried egg on top for extra protein and that runny yolk magic.

How to Serve Chicken Teriyaki Noodles Recipe

Serve chicken teriyaki noodles in warm bowls and top them with sesame seeds, scallions, and a little chili sauce if you like heat. Add a side of steamed edamame, cucumber salad, or simple miso soup to round out the meal. Kids often enjoy this recipe because the sauce tastes slightly sweet and the noodles feel fun to slurp.

You can also pack these noodles into meal prep containers with extra veggies on the side. This recipe works well for lunches at school or work, since it reheats easily in a microwave.

How to store

• Fridge: Cool the chicken teriyaki noodles completely, then store in airtight containers in the fridge for up to 4 days.
• Freezer: Portion cooled noodles into freezer safe containers or bags, squeeze out extra air, and freeze for up to 2 months.
• Reheating on stove: Add a splash of water or broth to a skillet, add noodles, and warm over medium heat while you toss until hot.
• Reheating in microwave: Place noodles in a microwave safe bowl, sprinkle with a little water, cover loosely, and heat in 45 to 60 second bursts, stirring between each round until hot.