Teriyaki Chicken With Noodles

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Teriyaki Chicken With Noodles is a quick and easy recipe your family will love. The chicken gets tender as it cooks in the teriyaki sauce and makes an excellent dinner!

You’ve got 30 minutes to make dinner, and everyone is starving – but you have no idea what to make. Never fear! This teriyaki chicken with noodles recipe will take you under a half an hour and be loved by everyone.

Teriyaki chicken noodles recip

Inspired by Japanese cooking, these sweet and tangy teriyaki noodles are a simple and satisfying midweek meal. Bursting with fiery flavours, crunchy veg, nutty sesame seeds and griddled chicken, this easy dairy-free dinner is ready in under 30 minutes. See method

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 493 calories / serving
  • Dairy-free

Ingredients

  • 650g pack chicken breast portions, sliced into thin strips
  • 3½ tbsp teriyaki sauce
  • 250g pack dried medium egg noodles
  • 1 tsp sesame oil, plus extra for drizzling (optional)
  • 1 tbsp reduced-salt soy sauce
  • 1 head of broccoli, broken into small florets
  • 85g mangetout, halved diagonally
  • 1 large red chilli, finely sliced
  • 3 spring onions, finely sliced
  • 1 tsp sesame seeds

IF YOU HAVEN’T GOT ANY EGG NOODLES, TRY USING PASTA LIKE SPAGHETTI INSTEAD

Each serving contains

  • Energy2085kj
    493kcal25%
  • Fat5g7%
  • Saturates1g6%
  • Sugars9g9%
  • Salt2.1g35%

Carbohydrate 57.5g Protein 53.4g Fibre 8.4g

Method

  1. In a bowl, mix the chicken with the teriyaki sauce. Set aside in the fridge to marinate for 15 mins.
  2. Meanwhile, cook the noodles to pack instructions. Drain well, then toss with the sesame oil and soy sauce.
  3. Bring a large pan of water to the boil and add the broccoli. Cook for 5 mins, adding the mangetout for the final 3 mins. Drain and set aside.
  4. Heat a large griddle pan over a high heat until hot and almost smoking. Working in batches, griddle the chicken, pouring over any marinade left in the bowl, for 1-2 mins each side until fully cooked through.
  5. To serve, divide the noodles between plates and top with the veg and griddled chicken. Garnish with the chilli, spring onions and sesame seeds, and drizzle with a little extra sesame oil, if you like.

Tip: The chicken can be marinated in a non-metal container in the fridge up to 24 hrs in advance.

Teriyaki Chicken Stir-Fry with Noodles

Take on the takeout with this super fast and flavor-packed recipe for Teriyaki Chicken Stir-Fry with Noodles.

Teriyaki Chicken Stir-Fry with Noodles on a blue plate that's next to two small ramekins filled with crushed red pepper flakes and sesame seeds.
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Teriyaki chicken makes a weekly appearance in my home, whether it’s via the slow cooker, in the form of meatballs or as the stellar sauce atop crispy baked chicken wings. And with the perfect homemade teriyaki sauce in tote, it’s time to wave goodbye to that bottled stuff and say hello to my go-to tips for successful stir-fry at home:

  • Mind Your Mise en Place: Stir-frying is one of the quickest cooking methods around, which means it’s essential to have every single ingredient prepped and near the pan before you fire up the flames.
  • Keep the Color: The best way to ensure your veggies retain their bright colors during the stir-fry process is to blanch them. Once you’ve blanched them, make sure to drain them well to avoid adding any extra moisture to the stir-fry.
  • Bring On the Boil: Many stir-fry recipes include a slurry, which is a mixture of cornstarch and water used to thicken the stir-fry sauce. Whenever cornstarch is involved, it’s essential to bring the sauce to a boil. Skipping this step will lead to a soupy sauce rather than a thick syrup.

Ready to put your stir-fry skills to the test? Grab your knife and get ready to take a wok (Food Pun Count: 1) on the wild side with this quick and easy recipe for Teriyaki Chicken Stir-Fry with Noodles.

Teriyaki Chicken Stir-Fry with Noodles Recipe
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Teriyaki Chicken Stir-Fry with Noodles Recipe
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Teriyaki Chicken Stir-Fry with Noodles Recipe
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MAIN COURSE

Teriyaki Chicken Stir-Fry with Noodles

Take on the takeout with this super fast and flavor-packed recipe for Teriyaki Chicken Stir-Fry with Noodles.

Teriyaki Chicken Stir-Fry with Noodles on a blue plate that's next to two small ramekins filled with crushed red pepper flakes and sesame seeds.
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PREP TIME20 mins

COOK TIME8 mins

TOTAL TIME28 mins

SERVINGS4 servings

Ingredients 1x2x3x

FOR THE TERIYAKI SAUCE:

  • ▢1/2 cup low sodium soy sauce
  • ▢1/3 cup low sodium chicken stock
  • ▢1/4 cup pineapple juice
  • ▢1/4 cup packed light brown sugar
  • ▢2 cloves garlic, minced
  • ▢1 teaspoon minced fresh ginger
  • ▢2 1/2 teaspoons cornstarch

FOR THE STIR-FRY:

  • ▢2 Tablespoons vegetable oil, divided
  • ▢2 cups broccoli florets
  • ▢1 cup sliced red peppers
  • ▢1 1/2 cups shredded carrots
  • ▢2 large boneless, skinless chicken breasts, cut into thin strips
  • ▢8 ounces udon or rice noodles, cooked

Instructions 

MAKE THE TERIYAKI SAUCE:

  • Whisk together all of the teriyaki sauce ingredients in a medium bowl. Set the sauce aside.

MAKE THE STIR-FRY:

  • Add 1 tablespoon vegetable oil to a wok or large, tall-sided sauté pan set over medium-high heat. Add the broccoli, peppers and carrots and cook, stirring constantly, for 3 minutes until the vegetables are still crisp but tender. Transfer the vegetables to a bowl.
  • Add the remaining 1 tablespoon vegetable oil to the pan and place it back over medium-high heat. Add the sliced chicken and cook, stirring constantly, for about 3 minutes or until it is no longer pink. Push the chicken to the edges of the pan then add the prepared teriyaki sauce to the center of the pan. Bring the sauce to a boil and cook it until until it thickens to the consistency of syrup, about 3 minutes.
  • Reduce the heat to low then return the cooked vegetables to the pan and add the cooked noodles, tossing to combine. Serve the stir-fry immediately.

EASY CHICKEN TERIYAKI NOODLES RECIPE

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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Chicken teriyaki noodle bowls are one of my favorite things to whip up when there isnt much time, but my kids are craving something comforting.

We love teriyaki, and make our Instant Pot Chicken Teriyaki and Keto Teriyaki Turkey rice bowls recipes often.

I designed this recipe to be really flexible – so if you have different ingredients on hand, you can easily swap out for something else.

Go ahead and add more vegetables, other meats, and really make this dish your own!

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.

There is also an incredibly delicious low-calorie keto version of this dish, just before the printable recipe at the bottom.

JUST TAKE ME TO THE RECIPE ALREADY!

I get a lot of questions from readers about ingredient swaps, storing and reheating, as well as basic cooking info – and to make Sweet C’s more useful for readers who aren’t yet comfortable in the kitchen, we provide a lot of information in our posts.

If you’d rather skip over all this extra text, please click the “skip to recipe” button in the top left corner.

HOMEMADE TERIYAKI SAUCE RECIPE

Making your own teriyaki sauce is easy at home – it’s great on vegetables, meats, and fish – and is great as a sauce or a marinade.

HOMEMADE TERIYAKI SAUCE 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)

HOW TO MAKE TERIYAKI SAUCE

In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer.

As sauce simmers, in a small bowl, whisk together cornstarch and ¼ cup water.

Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. 

WHAT CHICKEN TO USE FOR NOODLE BOWL

While I am calling for boneless skinless chicken breast in this recipe, you can also use chicken thighs – whatever you have on hand!

CHICKEN BREAST

Boneless, skinless chicken breast, cut into 1″ chunks works the best in this recipe.

Chicken breast has a light, clean flavor and is easy to cook – but it can be dry when overcooked.

For best results using the recipe below, marinate the chicken in homemade teriyaki sauce overnight to prevent your chicken from drying out or getting tough.

CHICKEN THIGH

To use chicken thighs, remove skin and bones, and cut into 1″ chunks.

Since chicken thighs have more fat, they are less likely to dry out, and have a richer, more pronounced chicken flavor.

Cook time for chicken thighs is normally higher, but because we’re removing skin and bones from chicken thighs and cutting into small chunks, chicken thigh will cook in the same time in this recipe – no need to worry about changing cooking methods if using chicken thighs.

TERIYAKI NOODLE BOWL VEGETABLES

This noodle bowl workss really well for whatever vegetables you have on hand – aim for a cup to a cup and a half of vegetables for this dish.

We’re only slightly browning and softening vegetables in the recipe below – if you’d like softer vegetables, add a few minutes to saute time until you get to your desired doneness.

BROCCOLI

I am calling for broccoli in this recipe since it is easy to cook, tastes great with chicken, its easy to find, and offers great nutrition.

I personally light to cook broccoli to just slightly soft – with a slight bite left to it.

If you like softer broccoli, you can cook it longer to get to the perfect texture!

SNAP PEAS

For a sweet crunch, I love to use snap peas in stir frys.

Use 1 cup + snap peas.

To use snap peas in this recipe, wither cut in half or keep whole (I prefer to keep whole).

ASPARAGUS

After removing woody stems, cut asparagus into 1″ bites.

BELL PEPPERS

For this recipe, I reccomend using one bell pepper, diced into 1″ bites.

I try to stir peppers less to get a little charring on the skin – I like a little more caramelization on bell peppers.

WHAT NOODLES TO USE FOR TERIYAKI NOODLE BOWLS

This recipe can also be adapted to whatever noodles you have on hand, so it’s incredibly flexible!

You can even use ramen noodles if you have them on hand – or keto noodles!

YAKI SOBA NOODLES

If you have yaki soba noodles (you can find in your grocer’s refrigerator case), without the sauce/flavorings packet.

To cook, add to boiling water for 2 minutes until soft. Rinse well, drain, and use in dish.

RAMEN NOODLES

If you always have packets of dried ramen oon hand like we do at our house, you can totally use it for thiss recipe!

Discard seasoning packet, and boil ramen noodles until softened enough you can unroll noodles from sheet – but don’t cook all the way through, since it will be tossed in the sauce and cooked the rest of the way at the end of the recipe.

SHIRATAKI NOODLES

If you’re on a keto diet, shirataki noodles are a fabulously easy swap for this recipe.

Shirataki noodles are light, springy, and have a clean taste – and are made from a Japanese yam.

Shirataki noodles are low carb and low calorie, but need to be prepared according to package directions to remove the fermented smell when adding to stir frys.

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HOW TO STORE LEFTOVER CHICKEN BROCCOLI NOODLE BOWLS

To store leftovers, place in a plastic bag or an airtight container in the refrigerator for up to four days.

Leftovers can be frozen in a plastic bag for up to four months. Thaw naturally in refrigerator overnight before reheating.

HOW TO REHEAT TERIYAKI CHICKEN NOODLE BOWLS

To reheat leftovers, I opt to avoid to reheat in the microwave as much as possible.

REHEAT IN A PAN

I find the best results with noodle bowls when adding 1 tbsp olive oil to a nonstick pan, heat until shimmery. Add noodles, chicken, and broccoli and heat until piping hot, stirring to prevent from sticking.

If noodles are a bit dry, add 1 tbsp water to pan. Add more water, 1tbsp at a time, as needed.

REHEATING IN THE MICROWAVE

To microwave, place in a microwave safe bowl. Heat for 2-3 minutes, until piping hot. Stir after 1 minute to help heat evenly.

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