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Chicken Teriyaki Noodles

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Tender chicken, saucy teriyaki glaze, and slurpable noodles — a fast, flavorful stir-fry that’s better than takeout and ready in about 20 minutes!

Ingredients

Scale

For the Chicken & Noodles:

  • 2 chicken breasts, thinly sliced

  • 8 oz (225g) noodles (lo mein, ramen, or spaghetti)

  • 2 tbsp vegetable oil

  • 1 cup broccoli florets

  • 1 red bell pepper, thinly sliced

  • 2 green onions, chopped

  • Sesame seeds, for garnish

For the Teriyaki Sauce:

  • 1/4 cup soy sauce

  • 2 tbsp honey or brown sugar

  • 2 tbsp mirin (or substitute rice vinegar)

  • 1 tbsp sesame oil

  • 1 garlic clove, minced

  • 1 tsp fresh ginger, grated

  • 1 tsp cornstarch + 2 tbsp water (to thicken)

Instructions

Cook the Noodles:

Cook noodles according to package instructions. Drain and set aside.

Make the Teriyaki Sauce:

In a small bowl, whisk together soy sauce, honey, mirin, sesame oil, garlic, and ginger.
Mix cornstarch with water to make a slurry and add it to the sauce. Set aside.

Stir-Fry the Chicken and Veggies:

Heat oil in a large skillet or wok over medium-high heat.
Add chicken slices and cook until golden and cooked through (about 4–5 minutes).
Add broccoli and bell pepper, stir-frying for another 2–3 minutes.

Combine:

Pour the teriyaki sauce over the chicken and veggies.
Let it bubble and thicken (about 1–2 minutes).
Toss in the cooked noodles and green onions.
Mix everything until well coated in the glossy sauce.

Notes

Sprinkle with sesame seeds and serve hot!
Add a squeeze of lime or a drizzle of extra sriracha if you like it spicy!

Find it online: https://psrecipeswillow.com/2025/04/chicken-teriyaki-noodles/