Name: Chicken Teriyaki Noodles: A Sweet and Savory One-Pan Wonder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 8 oz noodles (lo mein, udon, soba, or your favorite type); 2 tbsp vegetable oil; Salt and freshly ground black pepper, to taste; 1 tbsp sesame seeds (optional); 1 tbsp sliced green onions (optional); 1/3 cup low-sodium soy sauce; 3 tbsp brown sugar (or honey); 2 tbsp rice vinegar; 1 tbsp sesame oil; 2 garlic cloves, minced; 1 tsp freshly grated ginger; 1 tbsp cornstarch mixed with 1 tbsp cold water

There’s something deeply comforting about a bowl of noodles tossed in a sticky, homemade teriyaki sauce and paired with juicy chicken. That’s exactly what this Chicken Teriyaki Noodles recipe delivers—sweet and savory flavor, tender chicken, and saucy noodles that satisfy every craving. Whether it’s a hectic weekday evening or a laid-back family dinner, this dish brings restaurant-quality taste right to your kitchen.

The first time I made this was on a chaotic Tuesday. Work deadlines were piling up, and the last thing I wanted was a complicated dinner. I remembered I had chicken in the fridge and noodles in the pantry—so I whipped up a quick homemade teriyaki sauce and tossed it all together. That dish became an instant hit with my family, and now it’s on heavy rotation in our home.

What I love most about this recipe is how versatile it is. You can throw in leftover veggies, use whatever noodles you have, or even swap the chicken for shrimp or tofu. It’s endlessly adaptable, ridiculously flavorful, and comes together in just 30 minutes.

Quick Recipe Snapshot

Difficulty Level: Easy
Serving Size: 4 servings
Total Calories: 450–500 per serving
Cuisine: Asian-inspired
Prep Time: 10 minutes
Cooking Time: 20 minutes

Why You’ll Crave These Chicken Teriyaki Noodles

Flavor-Packed Chicken

The chicken is seared to golden perfection and soaks up every bit of that glossy teriyaki sauce. Juicy, tender, and bursting with flavor.

Homemade Teriyaki Sauce

Skip the bottled stuff—this sauce is made with pantry staples and takes less than five minutes to whip up. It’s the perfect balance of salty, sweet, and tangy.

Flexible Noodle Options

Lo mein, udon, soba—take your pick! Use what you love or what you’ve got. Even spaghetti works in a pinch.

30-Minute Magic

From start to finish, this dish takes only half an hour, making it perfect for busy nights.

One-Pan Clean-Up

Less mess, more flavor. You can cook everything in one skillet, especially if your noodles are already prepped.

Ingredients You’ll Need

For the Chicken & Noodles

1 lb boneless, skinless chicken breasts or thighs
8 oz noodles (lo mein, udon, soba, or your favorite type)
2 tbsp vegetable oil
Salt and freshly ground black pepper, to taste
1 tbsp sesame seeds (optional)
1 tbsp sliced green onions (optional)

For the Teriyaki Sauce

1/3 cup low-sodium soy sauce
3 tbsp brown sugar (or honey)
2 tbsp rice vinegar
1 tbsp sesame oil
2 garlic cloves, minced
1 tsp freshly grated ginger
1 tbsp cornstarch mixed with 1 tbsp cold water

Ingredient Notes

Chicken: Thighs are juicier and more forgiving; breasts are leaner and cook a bit faster.

Noodles: Traditional Asian noodles like lo mein or soba work great, but spaghetti or linguine make good substitutes in a pinch.

Soy Sauce: Use low-sodium to keep the salt levels in check.

Brown Sugar vs. Honey: Both work well—choose based on the flavor you prefer or what’s in your pantry.

Cornstarch Slurry: Thickens the sauce to a glossy, clingy consistency that coats the noodles perfectly.

Step-by-Step Cooking Instructions

Step 1: Cook the Chicken

Cut the chicken into bite-sized pieces. Season lightly with salt and pepper.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the chicken in a single layer. Sear for 5–7 minutes, stirring occasionally, until cooked through and golden brown. Remove and set aside.

Step 2: Boil the Noodles

Bring a pot of water to a boil while the chicken cooks.
Cook noodles according to package instructions (usually 4–6 minutes).
Drain and rinse under cold water to stop the cooking process. Set aside.

Step 3: Make the Teriyaki Sauce

In a bowl, whisk together soy sauce, brown sugar, vinegar, sesame oil, garlic, and ginger.
Stir in the cornstarch slurry.
Pour the mixture into the skillet. Bring to a gentle simmer and cook for 2–3 minutes, stirring often, until thickened.

Step 4: Combine and Finish

Return the chicken to the skillet with the sauce.
Add in the noodles and toss everything together to coat.
Let it cook for 1–2 minutes more to allow the noodles to absorb the sauce.

Step 5: Garnish and Serve

Sprinkle with sesame seeds and sliced green onions if desired. Serve hot.

Serving Ideas

On Its Own: It’s already a complete meal!
With Veggies: Serve with steamed broccoli, carrots, or bok choy.
As a Plated Dinner: Pair with egg rolls, dumplings, or miso soup for a restaurant-style meal.
With a Salad: Try an Asian-style cucumber salad or a light slaw for contrast.

Kitchen Tips for Better Results

Marinate if You Can: Even 30 minutes in the teriyaki sauce before cooking adds depth.
Don’t Overcrowd the Pan: Cook the chicken in batches if needed.
Control the Sweetness: Add a splash more vinegar for a tangier flavor or an extra tablespoon of brown sugar for more sweetness.
Use Fresh Aromatics: Fresh garlic and ginger add unbeatable punch compared to powdered versions.
Stir-Fry Friendly Veggies: Bell peppers, snap peas, or mushrooms can be added in with the chicken.

Flavor-Packed Variations

Spicy Teriyaki Noodles – Add chili flakes or sriracha to the sauce.
Pineapple Teriyaki – Toss in pineapple chunks for a tropical twist.
Shrimp + Chicken Combo – Add shrimp in the last few minutes of cooking.
Vegetarian Version – Replace chicken with tofu or tempeh.
Peanut Teriyaki Sauce – Stir in 2 tbsp of peanut butter to the sauce.
Egg-Topped – Add a fried or soft-boiled egg over each serving.
Mushroom Lovers’ Mix – Add shiitake, cremini, or portobello mushrooms.
Crispy Chicken – Dredge chicken in cornstarch and pan-fry for a crispy exterior.
Gluten-Free Option – Use tamari and rice noodles.
Zoodle Swap – Use spiralized zucchini instead of traditional noodles.

Make-Ahead and Storage

Fridge: Store in an airtight container for up to 3 days.

Freezer: Can be frozen, but noodles may get a bit soft. Freeze in portions for up to 2 months.

Reheat: Warm in a skillet with a splash of water or soy sauce to loosen the noodles.

Tools You’ll Need

Large skillet or wok
Medium saucepan (for noodles)
Small mixing bowls
Whisk
Tongs or spatula

FAQ – Your Questions Answered

Can I use store-bought teriyaki sauce?
Yes! It’s a time-saver, but homemade gives more control over flavor and sweetness.

Can I use frozen chicken?
Definitely—just thaw it completely before cooking.

What’s the best noodle type for this?
Lo mein or udon are classic, but rice noodles, spaghetti, or ramen noodles also work.

Can I make this gluten-free?
Yes—use gluten-free soy sauce or tamari, and pair it with rice noodles.

Final Thoughts

Chicken Teriyaki Noodles is a feel-good, flavor-loaded recipe that’s sure to find a permanent spot in your weeknight dinner line-up. It’s quick, flexible, and family-friendly—the kind of recipe you can always rely on. And let’s be honest, nothing beats twirling chopsticks around saucy noodles and savoring every sweet-savory bite.

So next time you’re wondering what to cook with chicken and noodles, give this a try. It’s fast, filling, and tastes like it came from your favorite takeout spot.

Don’t forget to share your version of this dish! Tag me on social media and show off your Chicken Teriyaki Noodles masterpiece. Happy cooking!