Name: Savory Chicken Teriyaki Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken breasts (or thighs); 1 tsp fresh ginger, minced; 1 tsp garlic, minced; 3 Tbsp honey (or maple syrup); ½ cup low-sodium soy sauce; 1 Tbsp sesame oil; 2 Tbsp rice vinegar; 1 Tbsp cornstarch + 2 Tbsp water; 8 oz noodles (egg, rice, udon, or spaghetti); 1 Tbsp olive oil (or vegetable oil); 1–2 cups mixed veggies (bell pepper, broccoli, carrot); 2–3 green onions, sliced; Sesame seeds, for garnish

I love how this recipe combines tender chicken glazed in homemade teriyaki sauce with perfectly cooked noodles and veggies, all ready in about 30 minutes. Savory Chicken Teriyaki Noodles

Why You’ll Love This Recipe

I didn’t even notice how fast it came together—tender bites of chicken, a sweet-savory glaze, and vibrant vegetables make this a weeknight hero. The one-pan method keeps cleanup easy, and the sauce is way better than store-bought.

ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tsp fresh ginger, minced
• 1 tsp garlic, minced
• 3 Tbsp honey (or maple syrup)
• ½ cup low-sodium soy sauce
• 1 Tbsp sesame oil
• 2 Tbsp rice vinegar
• 1 Tbsp cornstarch + 2 Tbsp water
• 8 oz noodles (egg, rice, udon, or spaghetti)
• 1 Tbsp olive oil (or vegetable oil)
• 1–2 cups mixed veggies (bell pepper, broccoli, carrot)
• 2–3 green onions, sliced
• Sesame seeds, for garnish

directions

Slice chicken into bite-sized pieces and season lightly.
Heat oil over medium-high heat; cook chicken until browned and cooked through.
Sauté garlic, ginger, and veggies until crisp-tender.
Whisk soy sauce, honey, sesame oil, rice vinegar, and cornstarch slurry. Pour into pan.
Add noodles and toss everything until noodles absorb sauce and everything’s coated.
Stir in green onions, garnish with sesame seeds, and serve hot.

Servings and timing

Serves: 4
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Vegetarian: Swap chicken for firm tofu or omit protein.
Gluten-free: Use tamari and rice or gluten-free noodles.
Spicy: Add ¼ tsp red pepper flakes or Sriracha to the sauce.
Extra veggie boost: Add broccoli, snap peas, mushrooms, bok choy, or bean sprouts.

storage/reheating

Store cooled leftovers in an airtight container for 3–4 days in the refrigerator. When reheating, add a splash of water or broth and microwave in 30-second intervals, stirring each time until heated through.

FAQs

How can I thicken the sauce more?

If the sauce seems thin, whisk another teaspoon of cornstarch with water and stir it in. Let it simmer gently until it thickens further.

Will the noodles get soggy if I store leftovers?

Yes, over time they absorb moisture and soften. To keep them better, add a little water before reheating and avoid overcooking.

Can I make this in advance?

You can prep the chicken and veggies separately and store them. When ready, reheat, toss with warmed sauce and noodles, and serve.

What noodles work best?

I like egg noodles or udon for texture, but rice, spaghetti, or even gluten-free noodles work well—just adjust cooking time per the package.

Can I use chicken thighs instead of breasts?

Absolutely! Thighs stay juicier and more flavorful, and you can even roast them first like in some variations I’ve tried.

Conclusion

This Savory Chicken Teriyaki Noodles recipe is a go-to for busy nights—quick, customizable, and loaded with flavor. It definitely beats takeout in both taste and simplicity. Enjoy every bite!