Easy Teriyaki Chicken Noodles Your Family Will Love

Got a half hour and a craving for takeout? Let me stop you right there. This Easy Teriyaki Chicken Noodles recipe delivers all that salty-sweet comfort you love, but from your own kitchen. It’s the kind of meal that turns a hectic Tuesday into something special without any fuss. Honestly, it’s a dish I make so often I could probably do it with my eyes closed. Pure, simple, and so satisfying.

Top Reasons To Make It

What’s not to love? First, it’s incredibly fast. You’re looking at about 30 minutes from fridge to table. Second, it’s a total crowd-pleaser. My kids go absolutely silent when they eat this, which is the highest compliment. And finally, it’s built from simple, affordable ingredients you can easily keep on hand. A true weeknight dinner hero.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces: Our main protein, perfect for soaking up that tasty sauce.
• 8 oz dried lo mein noodles or spaghetti: The hearty base that brings it all together.
• 1/2 cup low-sodium soy sauce: Forms the savory backbone of our teriyaki sauce.
• 1/3 cup honey or maple syrup: Adds that essential sweet, glossy finish.
• 2 tablespoons rice vinegar: Gives a little bright tang to balance the sweetness.
• 3 cloves garlic, minced: For that deep, aromatic flavor we all crave.
• 1 tablespoon fresh ginger, grated: Brings a warm, zesty kick.
• 1 tablespoon sesame oil: Provides a rich, nutty aroma.
• 1 tablespoon cornstarch: The key to a beautifully thickened sauce that clings to the noodles.
• 2 tablespoons avocado or vegetable oil: For cooking the chicken and veggies.
• 2 cups fresh broccoli florets: Adds a pop of color and a nice crunch.
• 1 red bell pepper, thinly sliced: For sweetness and a bit of vibrant color.
• Sesame seeds and sliced green onions, for garnish: The perfect fresh finish.

Instructions

1. Start your noodles. Cook them according to the package directions until al dente. Drain and set them aside.
2. While the noodles cook, make your sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and cornstarch until it’s completely smooth. Set it aside.
3. Now, cook the chicken. Heat one tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, stirring occasionally, until they’re cooked through and no longer pink. Transfer the chicken to a clean plate.
4. In the same skillet, heat the remaining tablespoon of oil. Add the broccoli florets and sliced bell pepper. Stir-fry for about 4-5 minutes until the veggies are just tender-crisp.
5. Return the cooked chicken to the skillet with the vegetables. Give your sauce another quick whisk (the cornstarch may have settled) and pour it over everything. Bring the mixture to a simmer. It will start to thicken almost immediately. Let it bubble gently for a minute or two.
6. Add your drained noodles to the skillet. Use tongs to toss and coat everything evenly in that glorious, shiny sauce until it’s all heated through.
7. Take it off the heat, garnish with sesame seeds and green onions, and dig in while it’s hot!

Pro Tips For Perfect Teriyaki Chicken Noodles

• Don’t skip the cornstarch. It’s what transforms the sauce from a runny liquid to a glossy, clingy glaze.
• Prep your veggies first. Have everything chopped and measured before you start cooking—it goes fast!
• Use fresh ginger and garlic if you can. The flavor punch is just so, so much better than the jarred stuff.
• Get that skillet nice and hot before adding your chicken. You want a good sear for the best flavor.
• Feel free to use pre-cut fresh or frozen stir-fry veggies to save even more time. No shame in the game!
• Let the sauce simmer. Give it that full minute to cook out the starchy taste and get perfectly thick.

Variations & Substitutions

This recipe is a fantastic template. For a vegetarian twist, swap the chicken for cubed extra-firm tofu or chickpeas. If you’re watching your sugar, you can use a sugar-free syrup替代 honey. No lo mein noodles? Any long pasta like spaghetti, linguine, or even udon will work beautifully. And if you like a little heat, a teaspoon of sriracha or a pinch of red pepper flakes in the sauce is fantastic.

Serving Ideas & Pairings

This dish is a complete meal all on its own. But if you’d like to round it out, a simple side of steamed edamame or a light cucumber salad with a sesame dressing works wonderfully. It’s one of those healthy dinner ideas that doesn’t feel like you’re skimping on flavor. So good.

Storage & Reheating

Leftovers will keep in an airtight container in the fridge for up to 3 days. The noodles will continue to soak up the sauce, so when reheating, add a tiny splash of water or broth to the skillet or microwave-safe bowl to loosen it up again. Gently reheat on the stove over medium-low heat or in the microwave in 30-second bursts, stirring in between, until hot. I don’t recommend freezing this one, as the noodles can become mushy.

Frequently Asked Questions

• Can I use a store-bought teriyaki sauce? Absolutely! You’ll need about 1 cup. It’s a great shortcut for your quick dinner ideas. Just skip the sauce-making step and pour it in when the recipe calls for the homemade version.
• What other proteins can I use? Thinly sliced beef, shrimp, or even ground turkey are all excellent choices for these dinner dishes. Adjust the cooking time accordingly.
• Is this recipe kid-friendly? It sure is! It’s one of my top kid friendly dinners. The sweet sauce is usually a huge hit. If your little ones are wary of veggies, you can chop them very small or serve them on the side.
• How can I make this gluten-free? Easy! Just use tamari instead of soy sauce and your favorite gluten-free noodles. It’s an easy switch for one of our favorite easy weeknight dinners.