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Easy Chicken Teriyaki Noodles Recipe – the most delicious easy teriyaki chicken stir fry noodle bowl using ramen noodles, chicken breast, and broccoli – with tons of ideas on how you can make this dish your own!
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Simple Chicken Teriyaki Noodles
Chicken teriyaki noodle bowls are one of my favorite things to whip up when there isn’t much time, but my kids are craving something comforting. This noodle bowl recipe is truly customize-able – in the text below I am going to tell you how to use chicken breasts or thighs, broccoli or other vegetables – as well as what noodles to use – so you can make this dish your own.
Chicken Teriyaki Noodles is a delectable fusion of succulent chicken pieces and perfectly cooked noodles, all tossed in a homemade, umami-rich teriyaki sauce. The dish is further brightened by a colorful array of stir-fried vegetables, adding both crunch and nutrition to every bite. It’s a versatile meal that can be customized with various vegetables and proteins, making it a popular choice for a quick weeknight dinner or a flavorful weekend feast.
How to Make Chicken Teriyaki Noodles
First assemble the following ingredients:
- Cornstarch (1 tablespoon) – Cornstarch acts as a thickening agent, giving the teriyaki sauce a silky consistency that clings beautifully to the noodles and chicken.
- Reduced sodium soy sauce (1/3 cup) – Soy sauce provides the foundational umami and savory depth that characterizes the dish’s distinctly rich flavor profile.
- Brown sugar (1/4 cup) – Brown sugar adds a touch of sweetness to the teriyaki sauce, balancing the saltiness of the soy sauce with its rich, molasses notes.
- Cloves garlic (3) – Garlic infuses the dish with a pungent, aromatic flavor that intensifies the overall taste and adds a layer of complexity to the sauce.
- Ginger (1 tablespoon) – Fresh ginger lends a spicy, slightly sweet undertone that brightens the teriyaki sauce and complements the savory components.
- Honey (2 tablespoons) – Honey introduces a smooth, natural sweetness to the sauce, enhancing its glossiness and adding a subtle floral note.
- Chicken thighs (1 pound) – Chicken thighs, known for their juiciness and flavor, become tender and infused with the teriyaki sauce, making them the succulent highlight of the dish.
- Ramen noodles (2 packets) – Ramen noodles, with their slightly chewy texture, serve as an ideal base, absorbing the flavors of the sauce and melding harmoniously with the other ingredients.
- Broccoli crowns (3 cups) – Broccoli crowns add a burst of color, a crunch of texture, and a boost of nutritional value, complementing the soft noodles and tender chicken.
- Olive oil (1 tablespoon) – Olive oil is used for sautéing, ensuring the chicken and vegetables are cooked evenly while adding a subtle, fruity undertone to the dish.
- Sesame seeds (1 teaspoon) – Sesame seeds sprinkle over the finished dish add a nutty flavor and a decorative touch that enhances both taste and presentation.
- Green onion (1) – Green onions, with their mild, oniony crunch, are used as a garnish, adding a fresh contrast and a pop of color to the richly flavored noodles.
Use this Method
Combine Sauce. In a small pan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a slow and steady simmer. while your sauce simmers, whisk together cornstarch and 1/4 cup water. Slowly stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside in an airtight container.
Marinade. In a plastic bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, tossing the bag occasionally to evenly coat chicken.
Cook Noodles. When ready to cook, remove chicken from marinade. In a large pot of boiling water, add ramen sheets until soft – about 4 minutes.
Cook Chicken. Heat olive oil in a large skillet over medium heat until shimmery, about 40 seconds. Add chicken and cook until browned, about 3-4 minutes.
Add Broccoli. Add broccoli to pan and cook to soft and browned, about 4 minutes. Chicken should be golden brown and cooked through.
Combine and Serve. Stir in ramen noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes. Serve immediately, garnished with sesame seeds and green onion. Enjoy!
Tips and Tricks for Making Chicken Broccoli Noodle Bowls
Marinate the Chicken: For extra flavor, consider marinating the chicken in a bit of the teriyaki sauce for at least 30 minutes before cooking. This will infuse the chicken with deeper flavors.
Use High-Quality Soy Sauce: The teriyaki sauce’s flavor heavily depends on the soy sauce quality. Opt for a high-quality or artisan soy sauce for a richer, more complex flavor.
Cook Noodles Al Dente: To prevent the noodles from becoming too soft or mushy when mixed with the sauce and other ingredients, cook them until they are just al dente.
Fresh Ginger and Garlic: Use fresh ginger and garlic instead of powdered for a more vibrant and authentic taste in your teriyaki sauce.
Vegetable Variety: Feel free to customize the vegetables according to what’s in season or your preferences. Colorful vegetables like red bell peppers, snap peas, and purple cabbage can make the dish more visually appealing.
Properly Heat Your Pan: Before adding your chicken, ensure the pan is hot enough. A properly heated pan helps sear the chicken, locking in juices and flavor.
Thicken the Sauce: If you prefer a thicker teriyaki sauce that clings to the noodles and chicken, use a cornstarch slurry (cornstarch mixed with water) to thicken it to your liking.
Taste and Adjust: Before combining everything, taste your teriyaki sauce and adjust the seasoning if necessary. Some might prefer a sweeter sauce (add more honey), while others might want it more savory (add more soy sauce).
Sesame Oil: Add a drizzle of sesame oil towards the end of cooking for an added layer of nutty flavor that complements the teriyaki sauce beautifully.
Garnishes Matter: Garnish your dish with sliced green onions, sesame seeds, or a sprinkle of chili flakes to add texture, color, and a flavor boost.
Avoid Overcrowding the Pan: When cooking the chicken, make sure not to overcrowd the pan, as this can cause the chicken to steam rather than sear, resulting in less flavor.
Rest the Chicken: Let the chicken pieces rest for a few minutes after cooking and before adding them back to the noodles. This helps retain their juices, ensuring they’re tender and flavorful.
FAQS
Soba (buckwheat) noodles, udon, or even spaghetti can work well for Chicken Teriyaki Noodles. The choice depends on your preference for texture and taste.
Yes, you can use pre-made teriyaki sauce for convenience. However, making your sauce allows you to adjust the sweetness, saltiness, and thickness to your liking.
Avoid overcooking the chicken by using medium-high heat and cooking it just until it’s no longer pink inside. Cutting the chicken into smaller pieces can also help it cook more evenly and stay juicy.
Absolutely! Feel free to include vegetables like mushrooms, snow peas, bean sprouts, or any of your favorites. The key is to cut them into similar sizes for even cooking.
Yes, to make it gluten-free, use tamari or a certified gluten-free soy sauce instead of regular soy sauce, and ensure that all other ingredients, including the noodles, are gluten-free.
Increase the heat by adding more fresh ginger, a dash of chili flakes, or a bit of sriracha or your favorite hot sauce to the teriyaki sauce.
Yes, Chicken Teriyaki Noodles can be made ahead of time and stored in the refrigerator. However, the noodles may absorb the sauce and become softer upon reheating. It’s best enjoyed fresh.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove, adding a splash of water or extra soy sauce to moisten the noodles if necessary.
Yes, for a vegetarian or vegan version, substitute the chicken with tofu, tempeh, or a variety of vegetables, and ensure that your teriyaki sauce is free from animal products.
If your sauce isn’t thick enough, mix a small amount of cornstarch with water to create a slurry and stir it into the sauce, cooking until it reaches your desired consistency.
What to Enjoy with this Teriyaki Noodle Bowl
Steamed Edamame: Lightly salted edamame pods make a great appetizer or side, offering a fresh and slightly crunchy contrast to the noodles.
Miso Soup: A bowl of warm miso soup can start the meal on a comforting note, balancing the savory flavors of the main dish with its gentle, umami-rich broth. Try this Asian Miso Dressing!
Asian Cucumber Salad: A refreshing salad made with thinly sliced cucumbers, rice vinegar, sesame oil, and a touch of sugar can provide a crisp and tangy counterpoint to the dish. Try Miso Noodle Salad!
Spring Rolls: Vegetarian or shrimp spring rolls, served with a sweet chili or peanut dipping sauce, add a delightful crunch and variety of textures.
Sautéed Greens: Greens like bok choy, spinach, or Swiss chard, lightly sautéed with garlic and a splash of soy sauce, offer a nutritious and flavorful side. Try these garlic chinese style green beans!
Pickled Vegetables: A small side of pickled radishes, carrots, or daikon can introduce a bright and tangy element, cleansing the palate between bites. Try these pickled beets!
Tempura Vegetables: Lightly battered and fried vegetables such as sweet potato, broccoli, and zucchini offer a crispy and indulgent side option.
Green Tea: A cup of green tea can be a soothing and antioxidant-rich way to end the meal, complementing the overall flavor profile with its subtle bitterness.
Sesame Balls: For dessert, consider sesame balls filled with sweet red bean paste, providing a sweet and chewy finish to the meal.
Fruit Platter: A simple platter of fresh fruit like pineapple, mango, and lychee can offer a light and refreshing end to the dining experience.
We love teriyaki, and make our Instant Pot Chicken Teriyaki and Keto Teriyaki Turkey rice bowls recipes often.
Try these Asian inspired favorites next:
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Easy Chicken Teriyaki Noodle Bowls
Equipment
Ingredients
- 1 tablespoon cornstarch skip for keto version
- ⅓ cup reduced sodium soy sauce use teriyaki coconut aminos for keto version
- ¼ cup brown sugar use teriyaki coconut aminos for keto version
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey use teriyaki coconut aminos for keto version
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- 2 5.6-ounce packages ramen noodles, seasoning sauce packets thrown away – use shiritaki noodles for KETO version
- 3 cups broccoli crowns
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- 1 green onion thinly sliced
Instructions
- In a small pan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a slow and steady simmer.
- while your sauce simmers, whisk together cornstarch and 1/4 cup water.
- Slowly stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
- Reserve 1/4 cup and set aside in an airtight container.
- In a plastic bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, tossing the bag occasionally to evenly coat chicken.
- When ready to cook, remove chicken from marinade.
- In a large pot of boiling water, add ramen sheets until soft – about 4 minutes.
- Heat olive oil in a large skillet over medium heat until shimmery, about 40 seconds.
- Add chicken and cook until browned, about 3-4 minutes.
- Add broccoli to pan and cook to soft and browned, about 4 minutes. Chicken should be golden brown and cooked through.
- Stir in ramen noodles and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
- Serve immediately, garnished with sesame seeds and green onion.
- Enjoy!
