Chicken Teriyaki Noodles
This Chicken Teriyaki Noodles recipe is the perfect combination of convenience, bold flavors, and nutrition. Tender, juicy chicken is marinated in a rich homemade teriyaki sauce, stir-fried to golden perfection, and then tossed with crisp, fresh vegetables and chewy udon noodles. The result is a balanced, wholesome, and deeply satisfying dish that you can prepare in just 30 minutes. This recipe is versatile enough to be customized with your favorite vegetables and proteins, making it ideal for quick weeknight meals or even for meal prep.
Why You’ll Love This Recipe:
- Quick and Easy: This meal comes together in just 30 minutes, making it a perfect choice for busy weeknights when you need something fast, satisfying, and homemade.
- Homemade Teriyaki Sauce: The teriyaki sauce is made from scratch with pantry staples like soy sauce, brown sugar, garlic, and ginger, giving you full control over the flavor. No need for bottled sauces with artificial ingredients!
- Packed with Flavor: The combination of sweet, salty, and umami flavors from the soy sauce, brown sugar, and garlic-ginger base creates a balanced and delicious taste in every bite.
- Healthy Ingredients: This dish is packed with lean protein from the chicken, fiber and vitamins from the vegetables, and carbohydrates from the noodles, making it a well-rounded and nutritious meal.
- Customizable: You can easily adapt this recipe to suit your tastes or dietary needs. Swap out the chicken for tofu or shrimp, change up the vegetables, or adjust the sweetness and saltiness of the teriyaki sauce to your liking.
INGREDIENTS YOU’LL NEED:
- 1 lb chicken thighs, cut into bite-sized pieces (you can substitute with chicken breast for a leaner option)
- 12 oz udon noodles (or substitute with soba noodles, ramen noodles, or even spaghetti if that’s what you have on hand)
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, thinly sliced
- 2 medium carrots, julienned (cut into thin matchsticks for even cooking)
- 3 garlic cloves, minced (fresh garlic provides the best flavor, but jarred garlic can be used in a pinch)
- 1 tablespoon fresh ginger, finely sliced or grated (adds warmth and a subtle spice to the dish)
- ½ cup soy sauce (you can use low-sodium soy sauce to control the salt content)
- ¼ cup brown sugar (for a hint of sweetness to balance the salty and savory flavors)
- 1 tablespoon honey (optional, adds a layer of natural sweetness)
- 2 tablespoons vegetable oil (for stir-frying, you can substitute with canola or peanut oil for a higher smoke point)
HOW TO MAKE CHICKEN TERIYAKI NOODLES:
STEP-BY-STEP INSTRUCTIONS:
- Prepare the Chicken and Marinade: Start by preparing the chicken and the teriyaki marinade. In a medium bowl, combine the soy sauce, brown sugar, and honey. Stir until the sugar has dissolved, creating a thick, glossy marinade. Add the bite-sized chicken pieces to the bowl, ensuring each piece is well-coated in the sauce. Let the chicken marinate for at least 10 minutes while you prepare the rest of the ingredients. If you have more time, allowing the chicken to marinate for 30 minutes to an hour will intensify the flavors.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, carefully add the marinated chicken to the pan. Cook the chicken for 5-7 minutes, stirring occasionally to ensure even cooking. The chicken should be golden brown on the outside and fully cooked through (internal temperature of 165°F). Once done, remove the chicken from the skillet and set it aside on a plate. Don’t discard the marinade – it will be added back in later for extra flavor.
- Cook the Udon Noodles: While the chicken is cooking, bring a large pot of water to a boil. Add the udon noodles and cook according to the package instructions, which usually take around 3-5 minutes for fresh noodles or 8-10 minutes for dried udon. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and to prevent them from sticking together. Set the noodles aside until ready to use.
- Stir-Fry the Vegetables: Using the same skillet you used for the chicken, add the remaining tablespoon of vegetable oil. Heat over medium-high heat, then add the minced garlic and sliced ginger. Stir-fry for 30 seconds to release their aromas. Next, add the sliced onions, julienned carrots, and broccoli florets. Stir-fry the vegetables for 5-7 minutes, until they become tender but still retain a slight crunch. If you prefer softer vegetables, you can add a splash of water to the pan and cover it with a lid to steam them slightly.
- Combine Chicken, Noodles, and Sauce: Once the vegetables are cooked to your liking, return the cooked chicken to the skillet along with any reserved teriyaki marinade. Stir everything together, making sure the chicken is fully incorporated with the vegetables. Then, add the cooked udon noodles to the skillet, tossing everything together so that the noodles, chicken, and vegetables are evenly coated with the teriyaki sauce. Let the dish cook for an additional 2-3 minutes to allow the flavors to meld together and to ensure the noodles are heated through.
- Serve: Serve the Chicken Teriyaki Noodles immediately while hot. Garnish with optional toppings such as sesame seeds or thinly sliced green onions for extra flavor and texture.
HELPFUL TIPS:
- Cut Chicken and Vegetables Evenly: For even cooking, make sure to cut the chicken and vegetables into uniform sizes. This will ensure that everything cooks at the same rate, preventing some ingredients from overcooking while others are undercooked.
- Use Fresh Ginger and Garlic: Freshly grated ginger and minced garlic provide the best flavor for this dish, but you can use jarred or powdered versions if you’re short on time. However, the fresh versions give the dish a more vibrant, authentic taste.
- Don’t Overcook the Noodles: Udon noodles cook quickly, so be sure to follow the package instructions carefully. Overcooking the noodles can make them mushy, so it’s important to drain them as soon as they’re al dente.
- Marinating the Chicken: While 10 minutes is enough to infuse the chicken with flavor, marinating the chicken for 30 minutes to an hour (or even overnight) will make the dish even more flavorful. If marinating for longer, store the chicken in the refrigerator.
- Vegetable Substitutions: This recipe is highly adaptable, so feel free to substitute the vegetables with what you have on hand. Bell peppers, snap peas, baby corn, mushrooms, or zucchini would all work well in this dish.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-inspired
- Diet: Dairy-Free, Nut-Free
NOTES:
- Adjusting the Sauce: If you prefer a thicker teriyaki sauce, you can add 1 teaspoon of cornstarch mixed with 1 tablespoon of water to the sauce and simmer it for a few minutes until it thickens. If the sauce is too salty for your taste, try adding an extra teaspoon of honey or a splash of water to balance it out.
- Add Protein Variety: This recipe works great with shrimp, beef, or tofu as well. If using tofu, make sure to press it beforehand to remove excess moisture and achieve a crispy texture when stir-frying.
FREQUENTLY ASKED QUESTIONS:
Can I make this recipe gluten-free?
Yes! Simply use gluten-free tamari instead of soy sauce and swap out the udon noodles for a gluten-free variety like rice noodles or gluten-free soba noodles.
How can I make the dish spicier?
For a spicy kick, add red pepper flakes, sriracha, or a dash of chili oil to the sauce. You can also stir-fry fresh chili peppers with the garlic and ginger at the beginning for extra heat.
Can I use frozen vegetables?
Yes, frozen vegetables can be used if you don’t have fresh ones on hand. Just be sure to thaw them slightly before cooking, and adjust the cooking time to ensure they are heated through but not mushy.
What can I serve with Chicken Teriyaki Noodles?
This dish is hearty enough to be served on its own, but it pairs well with a light side like miso soup, a simple cucumber salad, or steamed edamame. You could also serve it with steamed jasmine rice if you want to add another starch option to the meal.
STORAGE INSTRUCTIONS:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may soak up some of the sauce, so you might want to add a splash of soy sauce or water when reheating to loosen everything up.
- Reheating: You can reheat the noodles in the microwave or on the stovetop. If using the microwave, heat in 30-second intervals, stirring in between, until fully warmed through. On the stovetop, reheat over medium heat, adding a little water or broth to prevent

Chicken Teriyaki Noodles
Description
This Chicken Teriyaki Noodles recipe is the perfect combination of convenience, bold flavors, and nutrition. Tender, juicy chicken is marinated in a rich homemade teriyaki sauce, stir-fried to golden perfection, and then tossed with crisp, fresh vegetables and chewy udon noodles. The result is a balanced, wholesome, and deeply satisfying dish that you can prepare in just 30 minutes.
Ingredients
- 1 lb chicken thighs, cut into bite-sized pieces (you can substitute with chicken breast for a leaner option)
- 12 oz udon noodles (or substitute with soba noodles, ramen noodles, or even spaghetti if that’s what you have on hand)
- 2 cups broccoli florets (fresh or frozen)
- 1 medium onion, thinly sliced
- 2 medium carrots, julienned (cut into thin matchsticks for even cooking)
- 3 garlic cloves, minced (fresh garlic provides the best flavor, but jarred garlic can be used in a pinch)
- 1 tablespoon fresh ginger, finely sliced or grated (adds warmth and a subtle spice to the dish)
- ½ cup soy sauce (you can use low-sodium soy sauce to control the salt content)
- ¼ cup brown sugar (for a hint of sweetness to balance the salty and savory flavors)
- 1 tablespoon honey (optional, adds a layer of natural sweetness)
- 2 tablespoons vegetable oil (for stir-frying, you can substitute with canola or peanut oil for a higher smoke point)
Instructions
- Prepare the Chicken and Marinade: Start by preparing the chicken and the teriyaki marinade. In a medium bowl, combine the soy sauce, brown sugar, and honey. Stir until the sugar has dissolved, creating a thick, glossy marinade. Add the bite-sized chicken pieces to the bowl, ensuring each piece is well-coated in the sauce. Let the chicken marinate for at least 10 minutes while you prepare the rest of the ingredients. If you have more time, allowing the chicken to marinate for 30 minutes to an hour will intensify the flavors.
- Cook the Chicken: Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, carefully add the marinated chicken to the pan. Cook the chicken for 5-7 minutes, stirring occasionally to ensure even cooking. The chicken should be golden brown on the outside and fully cooked through (internal temperature of 165°F). Once done, remove the chicken from the skillet and set it aside on a plate. Don’t discard the marinade – it will be added back in later for extra flavor.
- Cook the Udon Noodles: While the chicken is cooking, bring a large pot of water to a boil. Add the udon noodles and cook according to the package instructions, which usually take around 3-5 minutes for fresh noodles or 8-10 minutes for dried udon. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and to prevent them from sticking together. Set the noodles aside until ready to use.
- Stir-Fry the Vegetables: Using the same skillet you used for the chicken, add the remaining tablespoon of vegetable oil. Heat over medium-high heat, then add the minced garlic and sliced ginger. Stir-fry for 30 seconds to release their aromas. Next, add the sliced onions, julienned carrots, and broccoli florets. Stir-fry the vegetables for 5-7 minutes, until they become tender but still retain a slight crunch. If you prefer softer vegetables, you can add a splash of water to the pan and cover it with a lid to steam them slightly.
- Combine Chicken, Noodles, and Sauce: Once the vegetables are cooked to your liking, return the cooked chicken to the skillet along with any reserved teriyaki marinade. Stir everything together, making sure the chicken is fully incorporated with the vegetables. Then, add the cooked udon noodles to the skillet, tossing everything together so that the noodles, chicken, and vegetables are evenly coated with the teriyaki sauce. Let the dish cook for an additional 2-3 minutes to allow the flavors to meld together and to ensure the noodles are heated through.
- Serve: Serve the Chicken Teriyaki Noodles immediately while hot. Garnish with optional toppings such as sesame seeds or thinly sliced green onions for extra flavor and texture.
Notes
- Adjusting the Sauce: If you prefer a thicker teriyaki sauce, you can add 1 teaspoon of cornstarch mixed with 1 tablespoon of water to the sauce and simmer it for a few minutes until it thickens. If the sauce is too salty for your taste, try adding an extra teaspoon of honey or a splash of water to balance it out.
- Add Protein Variety: This recipe works great with shrimp, beef, or tofu as well. If using tofu, make sure to press it beforehand to remove excess moisture and achieve a crispy texture when stir-frying.