Chicken Teriyaki Noodles Recipe – Easy 20 Minute Homemade Dinner

You know that mouthwatering aroma when soy sauce meets sizzling chicken? It’s honestly the kind of scent that stops you in your tracks (and, yes, makes your stomach grumble loudly). That’s exactly what you get with my Chicken Teriyaki Noodles recipe—except it happens in just 20 minutes, right in your own kitchen. I first whipped this up on a wild Tuesday evening when my family was hangry and I was totally out of ideas. I had a pack of noodles, some chicken thighs, and a bottle of teriyaki sauce staring me down. And let’s face it, sometimes you just want comfort food without the drama or dishes piling up everywhere.

What started as a “toss everything in the pan” experiment quickly became a staple. I’ve made this chicken teriyaki noodles dish at least twenty times now—sometimes with udon, sometimes with spaghetti (don’t judge!). The magic really happens when the noodles soak up that glossy sauce and the tender chicken bites practically melt in your mouth. It’s the kind of meal that hits every craving: savory, sweet, a little garlicky, and just a tad spicy if you like.

If you’re juggling work, kids, or just don’t want to spend hours cooking, this recipe is for you. Seriously, it’s perfect for busy families, picky eaters, or anyone trying to sneak in a homemade dinner during the week. As someone who’s always hunting for quick, healthy-ish dinner options (that also taste amazing), Chicken Teriyaki Noodles has become my go-to. And yep, I’ve tested this on both noodle-loving teens and skeptical adults—it never fails to win them over. So, grab your chopsticks, let’s get saucy, and make dinner the best part of your day!

Why You’ll Love This Chicken Teriyaki Noodles Recipe

If you’re still on the fence, let me break down why this chicken teriyaki noodles recipe is a total winner in my kitchen. After years of recipe testing and countless weeknight dinners, I can confidently say this one checks every box (and then some!).

• Quick & Easy: Ready in just 20 minutes—seriously, I’ve timed it. You can go from fridge to table faster than you can order takeout.
• Simple Ingredients: Nothing fancy here. You’ll find everything at your local grocery store. Most of it is probably in your pantry right now!
• Perfect for Any Occasion: Whether you need a speedy dinner, a cozy lunch, or something to wow friends on game night, it’s got you covered.
• Crowd-Pleaser: Kids love it, adults crave it, and even picky eaters ask for seconds (I say this as someone with a noodle-obsessed teenager).
• Unbelievably Delicious: The savory-sweet teriyaki sauce clings to every strand, and the chicken stays juicy—every bite is pure comfort.

What sets this recipe apart? I blend the teriyaki sauce with fresh ginger and garlic for a punchy, restaurant-style flavor. Plus, I always use boneless chicken thighs for extra tenderness (chicken breast works too, but thighs are unbeatable).

This isn’t your average chicken teriyaki noodles. I skip the bottled sauce shortcuts and add a splash of toasted sesame oil for richness. The result is a glossy, sticky noodle dish that makes you close your eyes and savor every bite. If you’re after the ultimate midweek comfort meal—with zero fuss and max flavor—you just found it.

Honestly, there’s nothing like a meal that’s easy on the wallet, quick on the clock, and totally delivers on taste. I’ve made it for casual dinners, packed it for quick lunches, and even served it at impromptu family gatherings. It’s always the first thing to disappear from the table. Give it a go—you’ll see what I mean!

What Ingredients You Will Need

This chicken teriyaki noodles recipe keeps things super simple—you won’t need to hunt down exotic ingredients. Each item serves a purpose, working together to deliver bold flavor and perfect texture (without any fuss). Here’s what you’ll want on hand:

• Chicken Thighs, boneless & skinless (500g/1.1 lbs): Sliced thin for fast cooking and juicy bites (I prefer thighs for tenderness, but you can swap in chicken breast).
• Egg Noodles (200g/7 oz): Thick or thin—your choice! Udon, ramen, or spaghetti work if you’re improvising (just cook according to package directions).
• Teriyaki Sauce (1/3 cup/80ml): Homemade or store-bought. I love Kikkoman for a classic flavor, but any favorite works (look for low-sodium if you like).
• Soy Sauce (2 tbsp/30ml): Adds depth and saltiness (go for light soy sauce if you’re watching sodium).
• Sesame Oil (1 tbsp/15ml): For that nutty aroma and silky finish—don’t skip this!
• Garlic, minced (2 cloves): Fresh is best, but jarred works in a pinch (trust me, the flavor boost is worth it).
• Fresh Ginger, grated (1 tsp/5g): Adds zing and balances the sweetness (ground ginger works if you’re out of fresh).
• Brown Sugar (1 tbsp/13g): Helps caramelize and thicken the sauce (swap with honey for a different twist).
• Vegetable Oil (2 tbsp/30ml): For sautéing the chicken (canola or sunflower oil are good alternatives).
• Green Onions, sliced (2 stalks): For a pop of color and freshness.
• Sesame Seeds (1 tbsp/8g): Toasted for crunch (optional, but highly recommended).
• Optional Veggies: Bell pepper strips, snap peas, broccoli florets (about 1 cup/100g)—add for extra nutrition and color.
• Chili Flakes (1/2 tsp/1g): Only if you want a little heat (totally optional, but I love it for a kick).

Ingredient tips: Always use fresh garlic and ginger if possible—they make the sauce pop. If you’re gluten-free, swap regular soy sauce with tamari and use rice noodles. For vegetarians, try substituting chicken with firm tofu (just pat it dry and cube it before frying). If you want extra veggies, toss in whatever’s on hand—this recipe is super forgiving. I’ve honestly used frozen stir-fry mixes on lazy nights and nobody complained!

For picky eaters, keep things simple. Serve with just chicken and noodles, or let everyone customize their own bowl with toppings. The key is using quality teriyaki sauce and not skimping on the sesame oil—it’s the secret to that irresistible restaurant-style finish.

Equipment Needed

No fancy tools required! You’ll need just a few basic kitchen gadgets to nail this chicken teriyaki noodles recipe. Here’s what I use every time:

• Large Nonstick Skillet or Wok: The wider the better—lets you stir-fry chicken and noodles evenly. If you only have a regular frying pan, that works too (just watch the heat).
• Medium Saucepan: For boiling noodles. If you’re using fresh noodles, you might skip this step.
• Sharp Chef’s Knife: For slicing chicken thinly (makes cooking faster and more even).
• Cutting Board: Wood or plastic—just make sure it’s sturdy.
• Tongs or Chopsticks: For tossing noodles in the sauce (I use tongs for control, chopsticks for fun!).
• Measuring Cups and Spoons: For getting that sauce just right.

Don’t have a wok? A large sauté pan works fine—just make sure the sides are high enough to keep noodles from escaping (been there, done that). If you’re on a budget, check thrift stores for pans—they’re often better seasoned than new ones. I always hand-wash my nonstick skillet to keep it in top shape. And if you want to get fancy, a microplane zester makes grating ginger a breeze (but a regular grater works too). No need for specialty equipment—simple tools do the trick!

Preparation Method

Ready to whip up chicken teriyaki noodles in just 20 minutes? Here’s exactly how I do it—step-by-step, with every tip I’ve learned along the way.

1. Prep Ingredients (5 minutes):
   Slice 500g (1.1 lbs) chicken thighs thinly—this helps them cook fast and stay juicy.
   Mince 2 garlic cloves and grate 1 tsp (5g) fresh ginger.
   Slice 2 green onions and prep any veggies (bell peppers, broccoli, etc.) you want to add.
2. Cook Noodles (5 minutes):
   Boil 200g (7 oz) egg noodles (or your noodle of choice) in a medium saucepan according to package instructions—usually 3-4 minutes.
   Drain well and toss lightly with a teaspoon of sesame oil to prevent sticking.
   Note: If noodles are done before chicken, cover and set aside.
3. Sear Chicken (5 minutes):
   Heat 2 tbsp (30ml) vegetable oil in a large skillet or wok over medium-high heat.
   Add sliced chicken—spread it out so it sears instead of steams.
   Stir occasionally; chicken should turn golden and cook through (about 4-5 minutes).
   Troubleshooting: If chicken sticks, reduce heat slightly or add a splash more oil.
4. Add Aromatics (1 minute):
   Toss in minced garlic and grated ginger.
   Stir for 30 seconds until fragrant (don’t let garlic burn—it gets bitter fast!).
5. Add Veggies (2 minutes):
   If using, add 1 cup (100g) of chopped veggies now.
   Stir-fry until just tender but still crisp (about 2 minutes).
6. Make Teriyaki Sauce (1 minute):
   In a small bowl, mix 1/3 cup (80ml) teriyaki sauce, 2 tbsp (30ml) soy sauce, 1 tbsp (13g) brown sugar, and 1 tbsp (15ml) sesame oil.
   Pour over chicken and veggies in the skillet.
   Stir well—sauce should bubble and thicken slightly.
7. Toss Noodles (1 minute):
   Add drained noodles to the skillet.
   Use tongs to toss everything together, making sure noodles are well coated in sauce.
   Sensory cue: Noodles should look glossy and smell incredible!
8. Finish & Serve (1 minute):
   Sprinkle with sliced green onions and toasted sesame seeds.
   Add chili flakes if you want heat.
   Tip: Taste and adjust—add a splash more soy sauce if needed, or a pinch more sugar for sweetness.

Efficiency tips: Prep veggies while noodles cook. Have all sauce ingredients ready so you can move fast—timing is everything!

If your sauce seems thin, let it simmer for 30 seconds longer. If too thick, add a splash of noodle water. I’ve learned not to fuss too much—this recipe forgives little mistakes and still tastes epic!

Cooking Tips & Techniques

Here’s where my years of weeknight cooking really pay off! Chicken teriyaki noodles are super simple, but a few pro moves make them restaurant-worthy every time.

• Use High Heat for Searing Chicken: Don’t overcrowd the pan—otherwise, chicken steams instead of browning. If your pan is small, cook in batches.
• Prep Everything Before You Start: This recipe moves fast. Have all ingredients chopped, measured, and ready to toss in (I learned this the hard way when my garlic burned while I scrambled for sauce!).
• Don’t Overcook Noodles: Boil just until al dente—overcooked noodles soak up too much sauce and get mushy.
• Taste the Sauce Before Tossing Noodles: Sometimes bottled teriyaki is sweeter or saltier. Adjust with a bit of soy sauce or sugar to balance flavors.
• Finish with Sesame Oil: Adding it at the end keeps the aroma strong and prevents bitterness.
• Use Fresh Garlic & Ginger: The difference is huge! Jarred versions work in a pinch, but fresh makes the sauce pop.
• Troubleshoot Texture: If noodles clump, add a splash of hot water. If sauce is thin, let it simmer with noodles for 30 seconds.

Personal fail: I once forgot to slice chicken thin and ended up with rubbery chunks—lesson learned! Thin slices cook fast and stay juicy. Don’t be afraid to tweak the sauce as you go. If you like it spicier, add more chili flakes right before serving. For multitasking, cook noodles while you prep chicken and veggies—it saves precious minutes. Consistency is key: measure your sauce, use equal-sized chicken pieces, and keep that pan hot. Every time I stick to these tips, chicken teriyaki noodles come out perfect!

Variations & Adaptations

Chicken teriyaki noodles are super adaptable. Whether you’re cooking for dietary needs or just want to switch things up, here are my favorite ways to make this recipe your own:

• Gluten-Free Version: Use rice noodles and swap out regular soy sauce for tamari. Most bottled teriyaki sauces are gluten-free, but double-check the label!
• Vegetarian Twist: Replace chicken with firm tofu or tempeh. Pat dry, cube, and pan-fry until golden before adding sauce.
• Low-Carb Swap: Try spiralized zucchini or shirataki noodles instead of egg noodles. The sauce works perfectly with veggie noodles!
• Seasonal Veggies: In spring, add snap peas and asparagus. In winter, use sliced carrots and mushrooms. Trust me, any veggie goes!
• Spicy Teriyaki: Stir in Sriracha or extra chili flakes for heat lovers. I do this for my husband—he loves the extra kick.
• Cooking Method Adjustment: Grill chicken instead of pan-frying for smoky flavor, then slice and toss with noodles and sauce.

Allergen substitutions: For soy allergies, use coconut aminos in place of soy sauce. For nut allergies, skip sesame seeds or use sunflower seeds instead. I’ve tried swapping chicken for shrimp—works great, just cook shrimp quickly (1-2 minutes per side) before adding aromatics.

My favorite variation? I add extra broccoli and toss in pineapple chunks for a sweet-n-savory vibe. It’s a hit every summer. The beauty of chicken teriyaki noodles is how easy it is to customize—don’t be afraid to play around!

Serving & Storage Suggestions

Chicken teriyaki noodles are best served hot and fresh, straight from the skillet. I like to pile them high in a big bowl, sprinkle extra green onions and sesame seeds on top, and let everyone dig in (chopsticks optional, but highly recommended!).

For presentation, try swirling the noodles and topping with colorful veggies—looks great on Pinterest and gets lots of “oohs” at the table. Pair with a light cucumber salad or steamed edamame for a complete meal. Jasmine tea or a cold ginger ale makes a refreshing beverage match.

Leftovers? Store noodles in an airtight container in the fridge for up to 3 days. They actually taste even better the next day as flavors meld. For freezing, portion into containers and freeze up to 1 month—thaw overnight and reheat gently in a skillet with a splash of water or extra teriyaki sauce.

Reheating tips: Use the microwave for quick meals (1-2 minutes, stirring halfway), but a skillet on medium heat keeps noodles from getting soggy. If sauce thickens too much, just add a splash of water. The flavors deepen over time, making this a fantastic meal prep option!

Nutritional Information & Benefits

This chicken teriyaki noodles recipe is surprisingly balanced for comfort food. Each serving (about 1/4 of the recipe) provides:

• Calories: Approximately 420 kcal
• Protein: 28g
• Carbohydrates: 50g
• Fat: 14g
• Sodium: 900mg (varies based on sauce brands)

Chicken thighs offer lean protein and iron, while egg noodles bring satisfying carbs for energy. Garlic and ginger add antioxidants and anti-inflammatory benefits. Add veggies for extra fiber, vitamins, and crunch! This recipe is easy to adjust for gluten-free or low-carb diets—just swap noodles and sauces as needed.

Allergen note: Contains wheat (noodles, soy sauce), soy, and sesame. For allergies, see adaptation tips above. Personally, I love knowing dinner can be delicious and still fit my wellness goals—especially when I sneak in extra veggies!

Conclusion

If you crave a dinner that’s fast, flavorful, and foolproof, chicken teriyaki noodles is the recipe for you. It’s the kind of meal that brings everyone to the table, hungry and happy, in just 20 minutes flat. The juicy chicken, saucy noodles, and punchy aromatics always hit the spot—whether you’re cooking for family or just yourself after a long day.

I love this recipe because it’s endlessly adaptable. You can tweak the veggies, swap the protein, or adjust the spice level—make it yours! There’s no wrong way to enjoy chicken teriyaki noodles. Honestly, it’s one of those dishes I come back to over and over, and it never disappoints.

If you try it, let me know in the comments! Share your own twists or post your photos (I love seeing your noodle creations). Tag a friend who needs dinner inspiration and pin this recipe for later—you’ll want it in your weeknight rotation. Happy cooking, and may your noodles always be saucy!

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast cooks up a little drier, so slice it thin and don’t overcook. Thighs stay juicier, but breast works great for a leaner option.

What kind of noodles are best for chicken teriyaki noodles?

Egg noodles are classic, but udon, ramen, or even spaghetti work if you’re improvising. Just adjust cooking time based on the noodle type.

Can I make this recipe gluten-free?

Yes—use rice noodles and swap soy sauce for tamari. Most teriyaki sauces offer gluten-free options, but check the label to be sure.

How do I make the sauce thicker?

If your sauce seems thin, let it simmer for 30 seconds longer with the noodles. You can also add a teaspoon of cornstarch mixed with water for extra thickness.

Can I meal prep chicken teriyaki noodles?

Definitely! Make the noodles ahead, store in airtight containers, and reheat in a skillet or microwave. The flavors get even better after a day or two.

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