Chicken Teriyaki Noodles

Chicken Teriyaki Noodles is my go-to meal for those nights when I want dinner to feel special but do not have lots of time to cook. Tender marinated chicken meets chewy noodles and a glossy homemade teriyaki sauce in a single skillet. Every bite is saucy and full of umami, with just enough sweetness to keep things interesting. In just half an hour, you can have a hearty Asian-inspired meal on the table that rivals takeout but is even more satisfying.

I first made this when I had a little leftover chicken and a last-minute craving for noodles. Since then it has become a regular request at our dinner table usually followed by everyone asking for seconds. The homemade teriyaki sauce is so good I could eat it with a spoon.

Ingredients

• Chicken breast: thinly sliced it cooks quickly and stays juicy choose meat that is pink not shiny or slimy
• Soy sauce: a pantry staple for umami make sure to grab a low-sodium variety for best results
• Teriyaki sauce: gives you that signature glaze flavor look for one with simple ingredients or make your own for extra control over salt and sweetness
• Honey: brings balance and subtle sweetness I go for local honey if I can find it
• Rice vinegar: adds brightness to offset the rich sauce use unseasoned for best flavor
• Garlic and ginger: freshly grated or minced for the boldest possible flavor do not rely on the jar kind if you can avoid it
• Sesame oil: nutty and fragrant and a little goes a long way check for golden color and a fresh aroma
• Noodles: egg noodles or udon work best I test them for doneness in the last minute to keep them chewy
• Sesame seeds and green onions: classic garnishes for crunch and freshness always slice green onions as thin as you can for that light bite
• Red pepper flakes: an optional kick if you like some heat

Instructions

Prepare the Chicken Teriyaki:

Marinate the Chicken — Combine soy sauce teriyaki sauce honey rice vinegar garlic and ginger in a bowl Add your sliced chicken and coat well Let it marinate for at least ten minutes for quick flavor or up to one hour for deeper taste If your kitchen is chilly let it marinate on the counter so the chicken is not freezing cold before cooking

Cook the Chicken:

Heat sesame oil in a large skillet or wok over medium-high heat Once hot add your marinated chicken in a single layer Cook without disturbing for two to three minutes to get a good sear Flip and cook for another four to five minutes until the pieces are golden brown and fully cooked through Remove from pan and set aside

Cook the Noodles:

Boil the Noodles — Bring a large pot of water to a rolling boil Add your noodles and cook per package directions stirring occasionally to prevent sticking Test for doneness toward the end to ensure a chewy texture Drain the noodles but do not rinse as you want them to keep soaking in flavor

Toss the Noodles:

In the same skillet where you cooked the chicken add a splash more sesame oil Toss in your drained noodles and soy sauce Stir-fry for one to two minutes using tongs to toss until glossy and evenly coated in sauce

Assemble the Dish:

Combine Chicken and Noodles — Add your cooked chicken back into the skillet with the noodles Toss to combine letting everything warm for two to three minutes so the flavors meld and the sauce absorbs into the noodles

Serve:

Garnish and Serve — Transfer the finished dish to a serving platter or bowls Sprinkle over sesame seeds and thinly sliced green onions Add a dusting of red pepper flakes if you want a little heat Serve steaming hot for the ultimate noodle experience

My personal favorite part is the homemade teriyaki sauce You get real ginger flavor and just the right amount of sweetness I sometimes make extra sauce just to drizzle it over steamed veggies or leftover rice My family always comments on how comforting this meal smells as soon as the chicken hits the skillet

Storage Tips

Let any leftovers cool fully before storing Place in an airtight container and refrigerate for up to three days If you plan to freeze portion into baggies or containers for up to one month For best results reheat gently on the stove with a splash of water to loosen the sauce

Ingredient Substitutions

Swap the chicken for shrimp beef or pressed tofu for different flavors If you do not have rice vinegar use apple cider or even a splash of lemon juice Gluten-free soy sauce and rice noodles keep things safe for gluten free friends Vegetable oil can replace sesame oil if you must but the aroma will not be the same

Serving Suggestions

Chicken Teriyaki Noodles take well to additions Serve over sautéed greens or alongside a bowl of miso soup A sprinkle of chopped roasted nuts over the top adds texture Or offer with simple pickles for a fresh tangy side

Cultural and Historical Context

Teriyaki itself originated in Japan as a technique of glazing proteins with a soy and sugar mixture and quickly found its place in Western kitchens The addition of noodles is a nod to the comfort food culture of Asian stir fry dishes marrying fast cooking with layered umami flavors I always think of this as the best kind of cross-cultural comfort food

Seasonal Adaptations

Chilled noodle salads work in warm weather with the same sauce Add extra ginger and hot peppers in winter for a warming kick Swap seasonal veggies like asparagus or snow peas for spring freshness

Recipe Notes

Double the recipe for meal prep lunches all week Add more green onion for brightness just before serving Use pre-sliced chicken to save even more time

Success Stories

Whenever I make this for a crowd someone asks for the recipe My kids often request leftovers to pack for school lunch and the bento box always comes back empty Once I tried it with roasted broccoli and now we add it almost every time

Freezer Meal Conversion

Prepare the entire dish minus final garnishes Let it cool and divide into freezer-safe containers For best results thaw overnight in the fridge before reheating Add a fresh drizzle of teriyaki sauce and fresh green onions after reheating

Chicken Teriyaki Noodles is pure comfort served fresh and hot Try it for a cozy weeknight meal or double up for a crowd—it is always a winner!

Your Recipe Questions Answered

→ Can I use frozen chicken?

Yes, thaw the chicken completely and pat dry before marinating for best results.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to three days.

→ Are other noodles suitable for this dish?

Absolutely! Try udon, ramen, rice noodles, or even spaghetti for customization.

→ What can replace sesame oil?

Vegetable oil can be used, but the nutty flavor of sesame oil is unique and preferred.

→ How do I prevent noodles from sticking?

Toss cooked noodles in a little sesame oil before combining to keep them separated and glossy.

→ Can this dish be made vegetarian?

Replace chicken with tofu or tempeh and use the same marinade and preparation steps.