Chicken Teriyaki Noodles Recipe hits that perfect balance of sweet, savory, and a little sticky, with bouncy noodles and juicy chicken in every bite. It works for busy weeknights, meal prep, or a fun “fakeout takeout” dinner in about 30–35 minutes. I have cooked some version of this dish for years, and my kids still race each other to the table when they smell the sauce.
Why Chicken Teriyaki Noodles Recipe Is Worth It
You get restaurant-style chicken teriyaki noodles with simple pantry ingredients and one skillet. The sauce coats the noodles in a glossy, garlicky, slightly sweet glaze that tastes like your favorite takeout spot.
This recipe also scales easily, reheats well, and uses flexible ingredients. You can clean out the veggie drawer, use whatever noodles you have, and still end up with a bowl that disappears fast.
“Tastes like my favorite takeout chicken teriyaki noodles, but fresher, hotter, and somehow better. ★★★★★”
Ingredients You Need
Noodles
- 8 to 10 ounces noodles
- Best: fresh or dried lo mein or yakisoba noodles
- Easy pantry swap: spaghetti or linguine
- Rice noodles also work if you need wheat free
Chicken
- 1 pound boneless skinless chicken thighs, thinly sliced
- Use chicken breast if you prefer leaner meat, just avoid overcooking
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic powder or granulated garlic
Teriyaki sauce
Homemade sauce tastes better than bottled and takes 3 minutes.
- 1/3 cup low sodium soy sauce
- Use regular soy sauce and add a splash of water if you only have full sodium
- 1/3 cup 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 cloves garlic, minced
- 1 teaspoon fresh grated ginger or 1/4 teaspoon ground ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Veggies
Use what you like or what you have.
- 1 cup thinly sliced carrots
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1/2 small onion, sliced
- 2 green onions, sliced, for garnish
- 1 tablespoon neutral oil for stir frying
- Use avocado, canola, or light olive oil
Toppings
- Toasted sesame seeds
- Extra green onions
- Chili flakes or sriracha for heat
Pantry shortcuts and brand notes
- Store bought teriyaki sauce works in a pinch, but taste it and add extra garlic, ginger, or a splash of soy sauce if it tastes too sweet.
- Use frozen stir fry veggies if you want zero chopping; toss them straight into the hot pan.
- Any reliable low sodium soy sauce brand works; I like Kikkoman or San-J for consistent flavor.
Equipment list
- Large nonstick skillet or wok
- Medium pot for boiling noodles
- Cutting board and sharp knife
- Tongs or chopsticks for tossing noodles
- Small bowl and whisk for the sauce
Quick Tips & substitutions
- Slice chicken thin so it cooks fast and stays tender.
- Marinate chicken in soy sauce, sesame oil, and cornstarch while you prep everything else.
- Boil noodles slightly under al dente so they stay firm after stir frying.
- Keep veggies crisp by cooking them over high heat and stirring often.
- Use tamari or coconut aminos instead of soy sauce if you need wheat free options.
- Swap chicken for shrimp, tofu, or tempeh if you want a different protein.
- Thin the sauce with a splash of water if it looks too thick; simmer longer if it looks too thin.
- Taste and adjust salt, sweetness, and acidity at the end so the flavor matches your preference.
How to Make Chicken Teriyaki Noodles Recipe
Step 1: Prep the chicken
Slice the chicken into thin strips or small bite size pieces. Add chicken to a bowl with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and garlic powder. Toss until the chicken looks evenly coated and set it aside while you prep the veggies.
Step 2: Mix the teriyaki sauce
In a small bowl, whisk soy sauce, water or broth, brown sugar, rice vinegar, mirin, garlic, and ginger. In another small cup, stir cornstarch with cold water until smooth. Keep both near the stove so you can grab them quickly.
Step 3: Cook the noodles
Bring a pot of salted water to a boil. Add noodles and cook until just shy of al dente, since they will finish in the pan. Drain, rinse briefly with cool water to stop cooking, and toss with a tiny drizzle of oil so they do not clump.
Step 4: Sear the chicken
Heat a large skillet or wok over medium high heat and add the neutral oil. Spread the chicken in a single layer and let it sear for 1 to 2 minutes before you stir. Cook until the chicken turns golden and cooked through, about 5 to 7 minutes total, then transfer it to a plate.
Step 5: Stir fry the veggies
In the same pan, add a touch more oil if the pan looks dry. Add onion and carrots and cook 2 to 3 minutes until they start to soften. Add broccoli and bell pepper and cook another 3 to 4 minutes until crisp tender.
Step 6: Thicken the teriyaki sauce
Give the sauce base a quick stir, then pour it into the hot pan with the veggies. Bring it to a gentle simmer. Stir in the cornstarch slurry while you stir the pan and cook 1 to 2 minutes until the sauce turns glossy and thick enough to coat a spoon.
Step 7: Add chicken and noodles
Return the cooked chicken and any juices to the pan. Add the cooked noodles. Toss everything together over medium heat until the noodles soak up the teriyaki sauce and everything heats through, about 2 to 3 minutes.
Step 8: Taste and finish
Taste a noodle and a piece of chicken. Add a pinch of sugar if you want more sweetness, a splash of soy sauce if you want more salt, or a tiny splash of vinegar if you want more brightness. Sprinkle with green onions, sesame seeds, and chili flakes if you like heat.
Recipe Variations
- Gluten free: Use rice noodles or certified gluten free noodles and swap soy sauce for tamari or coconut aminos.
- Vegan: Use firm tofu or tempeh instead of chicken and use maple syrup or brown sugar instead of honey.
- Low carb: Use zucchini noodles, cabbage ribbons, or shirataki noodles instead of wheat noodles.
- Extra protein: Add scrambled egg, edamame, or extra chicken.
- Veggie heavy: Double the veggies and keep the sauce amount the same for lighter noodles.
- Spicy: Add sriracha, chili garlic sauce, or extra chili flakes to the sauce.
Ways to Serve Chicken Teriyaki Noodles Recipe
- Serve in big bowls with extra green onions and sesame seeds on top.
- Add a side of steamed edamame or simple cucumber salad.
- Pack into meal prep containers with extra veggies for lunch.
- Top with a jammy soft boiled egg for a ramen style twist.
- Serve with orange slices or pineapple chunks for a fresh, sweet contrast.
Storage Success
Let the chicken teriyaki noodles cool to room temperature, then store them in airtight containers in the fridge for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce and revive the noodles. You can also reheat in the microwave in short bursts and stir between rounds so the chicken heats evenly. The noodles may soak up more sauce in the fridge, so keep a little extra soy sauce or teriyaki on hand if you want to refresh the flavor.
Chicken Teriyaki Noodles Recipe
Ingredients
Method
- Prep the chicken: Slice the chicken into thin strips or small bite-size pieces. Add the chicken to a bowl with soy sauce, cornstarch, sesame oil, and garlic powder. Toss until evenly coated and set aside to marinate while you prep the veggies.
- Mix the teriyaki sauce: In a small bowl, whisk together low sodium soy sauce, water or broth, brown sugar, rice vinegar, mirin, minced garlic, and ginger. In a separate small cup, stir the cornstarch with cold water until smooth. Keep both near the stove.
- Cook the noodles: Bring a pot of salted water to a boil. Add the noodles and cook until just shy of al dente so they stay firm after stir frying. Drain, rinse briefly with cool water to stop the cooking, and toss with a small drizzle of oil to prevent clumping.
- Sear the chicken: Heat a large skillet or wok over medium-high heat and add about 1 tablespoon neutral oil. Spread the marinated chicken in a single layer and let it sear for 1–2 minutes before stirring. Continue cooking, stirring occasionally, until the chicken is golden and cooked through, about 5–7 minutes total. Transfer the chicken to a plate and set aside.
- Stir fry the veggies: In the same pan, add a little more oil if needed. Add the onion and carrots and cook for 2–3 minutes until they start to soften. Add the broccoli florets and red bell pepper and cook another 3–4 minutes, stirring often, until crisp-tender.
- Thicken the teriyaki sauce: Stir the sauce mixture, then pour it into the hot pan with the veggies. Bring to a gentle simmer. Stir in the cornstarch slurry while stirring the pan and cook 1–2 minutes, until the sauce turns glossy and thick enough to coat a spoon.
- Add chicken and noodles: Return the cooked chicken and any juices to the pan. Add the cooked noodles. Toss everything together over medium heat until the noodles soak up the teriyaki sauce and everything is heated through, about 2–3 minutes.
- Taste and finish: Taste a noodle and a piece of chicken. Adjust to your preference with a pinch of sugar for sweetness, a splash of soy sauce for saltiness, or a tiny splash of vinegar for brightness. Garnish with green onions, toasted sesame seeds, and chili flakes or sriracha if you like heat. Serve hot.
Notes
Approximate per serving (1/4 of recipe): 520 calories; fat 16 g; saturated fat 3 g; carbohydrates 66 g; fiber 4 g; sugars 17 g; protein 29 g; sodium 1150 mg. Values are estimates and will vary based on noodle type, exact veggies, soy sauce brand, and portion size.