Easy Chicken Teriyaki Noodles Recipe: Quick Weeknight Meal (Print Version)

Whip up this Easy Chicken Teriyaki Noodles Recipe for a flavorful weeknight dinner. Tender chicken, savory sauce, and slurpy noodles in under 30 minutes!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free

# Ingredients:

→ Main Players

01 - 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
02 - 8 oz ramen or udon noodles (fresh or dried)

→ Savory Teriyaki Sauce

03 - 1/2 cup low-sodium soy sauce
04 - 1/4 cup mirin
05 - 2 tbsp rice vinegar
06 - 2 tbsp brown sugar
07 - 1 tbsp fresh ginger, grated
08 - 2 cloves garlic, minced
09 - 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)

→ Fresh Veggies & Finishing Touches

10 - 1 tbsp cooking oil (canola or vegetable)
11 - 2 cups broccoli florets
12 - 1 tsp sesame oil
13 - 1 tbsp sesame seeds, toasted
14 - 2 green onions, sliced

# Instructions:

01 - First things first, get your mise en place on! Slice your chicken breast into bite-sized pieces, about an inch or so. Now, let's get that sauce ready – whisk together the soy sauce, mirin, rice vinegar, brown sugar, grated ginger, and minced garlic in a small bowl. Don't forget the cornstarch slurry (cornstarch + water) in a separate tiny bowl; we'll need that later. This step, honestly, is where I usually forget something, so double-check those ingredients! It smells so good already, even just raw.
02 - Get a big pot of water boiling, just like you would for pasta. Add a good pinch of salt – yes, salt your water, it makes a difference! Cook your ramen or udon noodles according to package directions until they're tender but still have a little bite. Drain them well and give them a quick rinse with cold water to stop them from cooking further and sticking together. Set them aside. I always taste a noodle to make sure it's just right; undercooked noodles are just sad.
03 - Heat a large skillet or wok over medium-high heat with a tablespoon of cooking oil (like canola or vegetable). Once it's shimmering, add your chicken pieces in a single layer. Don't overcrowd the pan, or it'll steam instead of sear! Cook for about 3-4 minutes, flipping occasionally, until the chicken is golden brown and cooked through. This is where you get those delicious crispy bits, which are essential, honestly. Remove the chicken from the pan and set it aside.
04 - In the same skillet, if it looks a little dry, add another splash of oil. Toss in your broccoli florets (or whatever veggies you're using!). Sauté for 3-5 minutes, until they're tender-crisp and bright green. I love the smell of the broccoli getting a little charred; it adds so much depth. If you like your veggies softer, add a splash of water and cover the pan for a minute or two to steam them.
05 - Now, pour that whisked teriyaki sauce mixture into the skillet with the veggies. Bring it to a gentle simmer, stirring constantly. Once it starts bubbling, give your cornstarch slurry a quick re-whisk and slowly pour it into the simmering sauce, stirring continuously. Watch it thicken right before your eyes – it's like kitchen magic! Let it bubble for another minute until it's glossy and coats the back of a spoon. This is where the kitchen starts smelling incredible, honestly.
06 - Add the cooked chicken back into the skillet with the thickened teriyaki sauce and veggies. Toss everything to coat evenly. Finally, add your cooked noodles to the pan and toss again until they're fully coated in that beautiful, glossy sauce. Drizzle with a little sesame oil, sprinkle with toasted sesame seeds and sliced green onions. Serve immediately! This dish just feels so satisfying, a perfect balance of savory and sweet.

# Notes:

01 - Don't overcrowd the pan when searing the chicken; it's a mistake I made too many times, leading to steamed, not crispy, chicken!
02 - This dish is a meal prep hero! Store cooled leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water.
03 - No chicken? I've successfully swapped in shrimp or pressed tofu for a vegetarian twist. Both soak up the sauce beautifully, just adjust cooking times.
04 - A final drizzle of chili oil and a generous sprinkle of toasted sesame seeds truly elevates this dish, making it feel extra special and restaurant-worthy.

# Equipment Needed:

01 - Large skillet or wok
02 - large pot
03 - small mixing bowls
04 - whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 15g
Total Carbohydrate: 45g
Protein: 35g

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