Chicken Teriyaki Noodles are a simple and tasty dish that brings together tender pieces of chicken, chewy noodles, and a sweet, sticky teriyaki sauce. The sauce coats every bite, giving the noodles and chicken a wonderful flavor that feels both comforting and a little special. This dish is a great way to enjoy an easy dinner that feels like a favorite takeout but made right in your own kitchen.
I love making Chicken Teriyaki Noodles when I want something quick but satisfying. One tip I have is to cook the noodles just until they’re soft but still have a little bite—that way they don’t get mushy when you toss them in the sauce. I also like to add a sprinkle of sesame seeds or some chopped green onions on top to give a little extra crunch and color. It’s a small detail but makes a big difference in the overall experience.
For serving, I enjoy this dish warm, straight from the pan, maybe with a side of steamed veggies or a simple cucumber salad to add some freshness. It’s also great as leftovers because the flavors deepen overnight. Whenever I make it, it always brings a little sense of fun and comfort to the table, perfect for a cozy night in or sharing with friends.
Key Ingredients & Substitutions
Noodles: Spaghetti or ramen work well. I like ramen for a more authentic feel, but spaghetti is easy to find. If gluten-free, try rice noodles.
Chicken: Boneless, skinless chicken breasts are tender and cook quickly. You can use thighs for juiciness or tofu for a vegetarian option.
Teriyaki Sauce: Soy sauce, mirin, and sake give that classic flavor. If sake isn’t available, just skip it or add a splash of water. For mirin, a mix of rice vinegar and sugar works great.
Veggies: Carrots and snow peas add color and crunch. Feel free to swap with bell peppers, broccoli, or snap peas based on what you have.
How Do I Get the Teriyaki Sauce Thick and Glossy?
The sauce thickens and coats the noodles nicely thanks to a cornstarch slurry. Here’s how to do it well:
- Mix 1 tbsp cornstarch with 2 tbsp cold water until smooth.
- After simmering the sauce in the pan, slowly stir in the slurry.
- Keep stirring and cook for 1-2 minutes until the sauce turns shiny and thickened.
- Be careful not to add slurry before the sauce heats or it won’t thicken properly.
- This helps the sauce cling to noodles and chicken, making every bite flavorful.
Remember, avoid over-thickening; the sauce should be smooth and glossy, not pasty. It’s a simple trick that makes a big difference!
Equipment You’ll Need
- Large skillet or wok – I use this because it heats evenly and makes tossing everything easy.
- Pot for boiling noodles – helps cook the pasta or ramen quickly and efficiently.
- Small bowl – perfect for mixing the teriyaki sauce or cornstarch slurry.
- Measuring spoons and cups – keep things accurate for a balanced sauce.
- Stirring spoon or spatula – for mixing and turning ingredients without scratching your pan.
Flavor Variations & Add-Ins
- Switch chicken for shrimp or firm tofu for different textures and flavors.
- Add bell peppers, broccoli, or mushrooms for more veggies and variety.
- Use honey instead of brown sugar for a milder sweetness.
- Sprinkle chopped roasted peanuts or cashews on top for crunch and extra flavor.
How to Make Chicken Teriyaki Noodles
Ingredients You’ll Need:
- 8 oz spaghetti or ramen noodles
- 2 tbsp vegetable oil (or sesame oil for more flavor)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium carrots, peeled and chopped
- 1 cup snow peas
- 3 green onions, sliced (separate white and green parts)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup soy sauce
- 3 tbsp mirin (Japanese sweet rice wine) or substitute with 2 tbsp rice vinegar + 1 tbsp sugar
- 2 tbsp sake (optional)
- 2 tbsp brown sugar or honey
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp toasted sesame seeds (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 15 minutes to cook. So in around 25 minutes, you’ll have a tasty and satisfying meal on the table – perfect for a busy weeknight!
Step-by-Step Instructions:
1. Cook the Noodles:
Boil your noodles according to the package directions until they are just tender (al dente). Drain them and rinse with cold water to stop cooking. Set aside while you prepare the rest.
2. Make the Teriyaki Sauce:
In a small bowl, whisk together the soy sauce, mirin, sake (if using), and brown sugar or honey until the sugar dissolves. This will be your sweet and savory sauce.
3. Cook the Chicken:
Heat vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, stirring until they turn golden brown and are cooked through. Remove the chicken and set aside.
4. Sauté the Aromatics and Veggies:
In the same pan, add the white parts of green onions, minced garlic, and grated ginger. Cook for about a minute until they smell amazing. Then add the chopped carrots and stir-fry for 2-3 minutes until they start to soften.
5. Combine Everything:
Add snow peas and the cooked chicken back into the pan. Pour in your teriyaki sauce and bring it to a simmer. Slowly stir in the cornstarch slurry to thicken the sauce. Cook for another 1-2 minutes until the sauce is glossy and coats everything well.
6. Add Noodles and Finish:
Toss the cooked noodles into the skillet with the sauce, chicken, and veggies. Stir everything together until the noodles are warm and coated with the sauce.
7. Garnish and Serve:
Remove from heat. Sprinkle the sliced green parts of the green onions and toasted sesame seeds over the top. Serve your Chicken Teriyaki Noodles warm and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, just make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or place it in a sealed bag and submerge in cold water for quicker thawing. Pat dry to avoid excess moisture.
What Can I Substitute for Mirin?
If you don’t have mirin, mix 2 tablespoons rice vinegar with 1 tablespoon sugar as a great substitute. This combination replicates the sweetness and acidity of mirin nicely.
Can I Make Chicken Teriyaki Noodles Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken up to a day in advance. Store separately from the noodles to keep textures fresh, then combine and reheat gently before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat, adding a splash of water or soy sauce if the noodles seem dry to refresh the dish.
