Quick Teriyaki Chicken Noodles for a Cozy Weeknight Dinner

Ever have one of those days where you’re staring into the fridge, hoping dinner will magically appear? I’ve been there more times than I care to admit. That’s exactly why these Teriyaki Chicken Noodles are my go-to savior. They’re a perfect storm of savory-sweet sauce, tender chicken, and slurp-worthy noodles that come together faster than you can say “takeout.” And honestly, isn’t beating the dinner rush while making something your whole family will love the ultimate win? This dish is all about turning simple ingredients into something comforting and delicious, with a little Asheville kitchen charm thrown in for good measure.

Why You’ll Love This

You’re going to adore how this recipe turns a few pantry staples into a meal that feels both special and completely doable on a busy night. We’re talking about a one-pan wonder that minimizes cleanup and maximizes flavor. The homemade teriyaki sauce is a game-changer—it’s not overly complicated and tastes so much fresher and brighter than anything from a bottle. Plus, this dish is incredibly versatile. Got leftover rotisserie chicken? Perfect. Need a healthy dinner idea that doesn’t skimp on taste? You’ve found it. It’s the kind of meal that makes you feel like a kitchen superstar without any of the stress.

Ingredients You’ll Need

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces: Our lean and quick-cooking protein base.
• 8 oz rice noodles or udon noodles: For that delightfully chewy texture that holds the sauce so well.
• 1/3 cup low-sodium soy sauce (or tamari): Provides the savory, salty backbone of our sauce.
• 2 tablespoons honey: Adds a natural sweetness to balance the soy.
• 1 tablespoon rice vinegar: Brings a touch of acidity to brighten everything up.
• 2 teaspoons minced fresh ginger: For that warm, zesty kick.
• 2 cloves garlic, minced: Because what’s a savory dish without garlic?
• 1 tablespoon avocado oil (or neutral oil): For sautéing our chicken and veggies.
• 1 red bell pepper, thinly sliced: Adds sweet crunch and vibrant color.
• 1 cup shredded carrots: For a pop of color and a subtle sweetness.
• 2 green onions, thinly sliced: The perfect fresh garnish.
• 1 tablespoon toasted sesame seeds: For a final nutty garnish and crunch.
• Optional: 1 teaspoon cornstarch mixed with 2 tablespoons water: If you like a thicker, glossier sauce.

Let’s Get Cooking Step by Step

1. First, let’s get our noodles ready. Cook them according to the package directions until they’re just al dente. Drain them and give them a quick rinse with cool water to stop the cooking. Toss them with a tiny bit of oil to prevent sticking and set them aside.
2. While the noodles are cooking, whisk together your teriyaki sauce. In a small bowl, combine the soy sauce, honey, rice vinegar, minced ginger, and minced garlic. Give it a good whisk until the honey is fully dissolved. That’s it! Your homemade sauce is ready.
3. Now, heat the avocado oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add your cubed chicken pieces. Season with a little black pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
4. Push the cooked chicken to one side of the skillet. Add the sliced bell pepper and shredded carrots to the empty space. Sauté the veggies for 2-3 minutes until they just start to soften but still have a nice crunch.
5. Pour your prepared teriyaki sauce over the chicken and veggies in the skillet. If you’re using the cornstarch slurry, add it now. Bring the mixture to a simmer, stirring constantly. You’ll see the sauce thicken up beautifully in just a minute or two.
6. Reduce the heat to low. Add your cooked and drained noodles to the skillet. Use tongs to gently toss everything together, making sure every strand of noodle and piece of chicken gets coated in that glorious teriyaki sauce. Heat everything through for another minute.
7. Take the skillet off the heat. Serve immediately, garnished generously with the sliced green onions and a sprinkle of toasted sesame seeds. So good.

Teriyaki Chicken Noodles Cooking Tips

• Don’t overcook your noodles! They’ll continue to soften when you mix them with the sauce, so al dente is perfect.
• For an even quicker version, use a pre-cooked rotisserie chicken. Just shred the meat and add it to the skillet when you add the sauce to warm through.
• If your sauce thickens a bit too much, no worries. A splash of warm water or chicken broth will thin it right out.
• Get your skillet nice and hot before adding the chicken. This gives it a better sear instead of just steaming.
• Honestly, if you’re a garlic lover, double it. I almost always do.
• And my most important tip? Taste as you go! Adjust the sweet or salty levels to your family’s preference.

Variations & Substitutions

This recipe is wonderfully adaptable. For a gluten-free teriyaki chicken noodles, simply ensure your soy sauce is tamari and your noodles are rice-based. Not a fan of chicken? Thinly sliced beef strips or large shrimp work wonderfully here—just adjust the cooking time. Vegetarian? Swap the chicken for cubed extra-firm tofu or a bag of edamame. For the veggies, feel free to use what you have on hand. Broccoli florets, snap peas, or sliced mushrooms would all be fantastic additions. If you like a little heat, a teaspoon of sriracha or a pinch of red pepper flakes stirred into the sauce is divine.

Serving Ideas & Pairings

These noodles are a complete meal all on their own, but they also play well with others. For a simple pairing, a light, crisp side salad with a ginger-sesame dressing is perfect. If you’re feeding a crowd with bigger appetites, steamed broccoli or roasted asparagus make excellent healthy sides. And for a real treat, serve them with a side of crispy wonton strips or spring rolls. It turns your simple weeknight dinner into a festive, restaurant-style experience right at your kitchen table.

Storage & Reheating

Leftovers will keep in an airtight container in the fridge for up to 3 days. The noodles will absorb more sauce as they sit, so when reheating, add a tiny splash of water or broth to the bowl to loosen things up. The best way to reheat is in the microwave in 30-second bursts, stirring in between, until hot. You can also reheat gently in a skillet on the stove. I don’t recommend freezing this one, as the noodles can become mushy when thawed.

Frequently Asked Questions

• Can I use a different cut of chicken? Absolutely! This is one of the easiest chicken recipes to adapt. Boneless, skinless chicken thighs work great and will be even more juicy. You can also use pre-shredded chicken from a rotisserie bird for a super fast shortcut.
• My sauce didn’t thicken. What happened? The cornstarch slurry is optional but helps guarantee a glossy, thick sauce. If you skipped it and want it thicker, just mix another teaspoon of cornstarch with cold water, add it to the skillet, and simmer for another minute.
• Are these teriyaki chicken noodles healthy? I’d call them a solid healthy dinner idea! Using lean chicken breast, loading up on veggies, and controlling the sugar in your homemade sauce makes this a balanced meal. It’s certainly a healthier alternative to most takeout options.
• Can I make this ahead of time? You can whisk the sauce up to 3 days ahead and keep it in the fridge. You can also chop the veggies in advance. I’d recommend cooking the noodles fresh though, for the best texture when you assemble your quick dinner.