Chicken Teriyaki Noodles

Chicken Teriyaki Noodles a savory, flavorful dish with tender chicken and perfectly cooked noodles tossed in a sweet and tangy homemade teriyaki sauce. This is one of my favorite quick meals because it’s both comforting and satisfying, perfect for weeknights or even a casual dinner with friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts, thinly sliced

8 oz noodles (such as udon or spaghetti)

2 tablespoons olive oil

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon grated ginger

1 tablespoon cornstarch (optional, for thickening)

1/4 cup water (optional, for thickening)

2 tablespoons sesame seeds (for garnish)

2 green onions, chopped (for garnish)

Directions

I cook the noodles according to the package instructions, then drain and set them aside.

I heat olive oil in a large skillet over medium-high heat. Once hot, I add the sliced chicken breasts and cook them until browned and cooked through, about 5–7 minutes.

In a small bowl, I whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

If I want a thicker sauce, I dissolve the cornstarch in 1/4 cup of water and keep it ready.

I pour the teriyaki sauce mixture over the chicken in the skillet and stir to coat. I bring it to a simmer, and if using cornstarch, I add the mixture and cook until the sauce thickens, about 2–3 minutes.

I toss the cooked noodles in the skillet with the chicken and sauce until fully coated.

Finally, I garnish with sesame seeds and green onions before serving.

Servings and timing

This recipe makes 4 servings. It takes me about 10 minutes to prep and 15 minutes to cook, so the total time is just 25 minutes. Each serving is around 400 calories, making it a satisfying yet balanced meal.

Variations

I like to switch things up depending on what I have in the kitchen. Sometimes I add bell peppers, snap peas, or broccoli for extra crunch and color. When I want a different protein, I replace the chicken with shrimp, beef strips, or even tofu. For a spicy kick, I add a drizzle of sriracha or sprinkle in red pepper flakes. If I’m craving more depth, I swap honey for brown sugar to create a richer sweetness.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat and add a splash of water or soy sauce to keep the noodles from drying out. I avoid microwaving if possible, but it works fine in a pinch—just make sure to stir halfway through for even heating.

FAQs

Can I use a store-bought teriyaki sauce instead?

Yes, I can use a store-bought version if I’m in a rush, but I prefer homemade because I can control the flavors and sweetness.

What noodles work best for this recipe?

I like udon for their chewiness, but spaghetti or even rice noodles work just as well. It really depends on what I have available.

Can I make this recipe gluten-free?

Yes, I swap the soy sauce for tamari or coconut aminos and use gluten-free noodles. It still turns out delicious.

How can I make this dish vegetarian?

I replace the chicken with tofu or just load it with vegetables like mushrooms, broccoli, and peppers. The teriyaki sauce makes anything taste great.

How do I keep the noodles from clumping?

I usually toss the cooked noodles with a little sesame oil before adding them to the skillet. This keeps them from sticking together and adds extra flavor.

Conclusion

This chicken teriyaki noodles recipe is one I keep coming back to because it’s quick, flavorful, and adaptable. I love how I can make it my own with different ingredients while still keeping the base simple and satisfying. It’s a dish that always feels like comfort food but doesn’t take much effort to put together.

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