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Spicy Honey Teriyaki Chicken Noodle Bowls

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These Spicy Honey Teriyaki Chicken Noodle Bowls are a quick, bold, and comforting dinner packed with sticky, garlicky teriyaki sauce, juicy chicken, and crisp veggies. Ready in just 30 minutes, they deliver takeout flavor with a homemade twist.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts, sliced thin
  • 1 tbsp cornstarch
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tbsp vegetable oil or avocado oil
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar (light or dark)
  • 1 tbsp sambal oelek or sriracha (adjust to taste)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
  • 8 oz dried lo mein noodles, ramen, or spaghetti
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas, trimmed (or snow peas)
  • 2 green onions, sliced (plus extra for topping)
  • 1/4 cup shredded carrots (optional)
  • 1 tbsp toasted sesame seeds (for garnish)
  • Fresh cilantro or chopped peanuts (optional, for serving)

Instructions

  1. Slice chicken into bite-sized strips. Toss with cornstarch, salt, and pepper. Let rest for 5 minutes.
  2. In a bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, chili paste, garlic, and ginger. Mix cornstarch with water in a small cup and set aside.
  3. Bring a medium saucepan of water to a boil. Add noodles and cook according to package instructions. Drain and rinse with cold water to prevent sticking.
  4. Heat oil in a large nonstick skillet or wok over medium-high heat. Add chicken and cook for 3-4 minutes until golden and cooked through. Remove chicken and keep warm.
  5. In the same pan, add bell pepper, snap peas, and carrots. Stir-fry for 2-3 minutes until crisp-tender. Add a splash of water if pan is dry.
  6. Return chicken to pan. Pour in prepared sauce. Stir and cook for 1 minute, then add cornstarch slurry. Cook for another 2-3 minutes, stirring, until sauce thickens and coats chicken and veggies. Add water if sauce is too thick.
  7. Add drained noodles and green onions. Toss everything together to coat noodles with sauce. Cook for 1 minute to heat through.
  8. Divide into bowls. Top with sesame seeds, extra green onions, and cilantro or peanuts if desired. Serve hot.

Notes

Prep all ingredients before starting, as the recipe moves quickly. Adjust spice level by varying the amount of chili paste. For gluten-free, use tamari and rice noodles. Leftovers keep well for up to 3 days and are great for meal prep. Add seasonal veggies or swap chicken for tofu for a vegetarian version.

Nutrition

Keywords: spicy honey teriyaki chicken, noodle bowls, easy dinner, 30-minute meal, Asian chicken noodles, homemade teriyaki, weeknight dinner, stir fry, takeout at home

Find it online: https://bitematrix.com/spicy-honey-teriyaki-chicken-noodle-bowls-easy-30-minute-dinner-recipe/