Chicken Teriyaki Noodles
A quick and flavorful stir-fry featuring tender chicken, glossy teriyaki sauce, and noodles tossed in sesame oil. A perfect weeknight meal ready in just 25 minutes.
Ingredients
- Chicken & Marinade:
- 1 lb boneless skinless chicken breast thinly sliced
- 2 tablespoons soy sauce low-sodium preferred
- 2 tablespoons teriyaki sauce store-bought or homemade
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon sesame oil
- Noodles & Seasoning:
- 8 oz noodles egg noodles, udon, or preferred type
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- Garnishes:
- 1 tablespoon sesame seeds
- 2 green onions thinly sliced
- Red pepper flakes optional, to taste
Instructions
- Make the Marinade:
- In a medium bowl, whisk soy sauce, teriyaki sauce, honey, rice vinegar, garlic, and ginger. Add chicken slices and toss to coat. Marinate for at least 10 minutes.
- Cook the Chicken:
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add marinated chicken (reserve excess marinade) and cook for 6–8 minutes until golden and fully cooked. Remove chicken and set aside.
- Cook the Noodles:
- Meanwhile, cook noodles in boiling water according to package instructions. Drain thoroughly.
- Stir-Fry Noodles:
- In the same skillet, heat 1 tablespoon sesame oil. Add cooked noodles and soy sauce. Stir-fry for 1–2 minutes.
- Combine & Finish:
- Return chicken to the skillet with noodles. Add any reserved marinade and stir to coat evenly. Cook for 2–3 minutes until everything is well combined and sauce thickens.
- Serve:
- Garnish with sesame seeds, green onions, and red pepper flakes (if using). Serve hot.
Notes
Prep Ahead: Slice chicken and make marinade earlier in the day for deeper flavor. Vegetarian Option: Substitute chicken with firm tofu or tempeh. Gluten-Free Option: Use tamari and rice noodles. Add Veggies: Stir-fry bell peppers, carrots, or snap peas with the noodles for extra nutrition. Storage: Refrigerate up to 3 days. Reheat gently with a splash of water or broth. Spicy Version: Add sriracha or chili paste to marinade for heat lovers.
