Chicken Teriyaki Noodles are the perfect weeknight dinner — quick, flavorful, and packed with fresh veggies and tender chicken. A homemade teriyaki sauce coats every bite for that classic sweet-savory taste we love from takeout. Ready in just 30 minutes, this noodle stir-fry is a delicious way to bring Japanese-inspired flavors to your table without the effort!
8 oz egg noodles or rice noodles
1 lb boneless, skinless chicken breasts — sliced
2 tablespoons vegetable oil
1 cup bell peppers, sliced (any color)
1 cup broccoli florets
1 carrot — julienned
3 green onions — sliced
¼ cup sesame seeds (optional)
½ cup soy sauce (or tamari for gluten-free)
¼ cup honey or maple syrup
2 tablespoons rice vinegar
2 teaspoons cornstarch + 2 tablespoons water (mixed together)
1 teaspoon garlic — minced
1 teaspoon ginger — minced
Cook noodles according to package directions.
Drain and set aside.
Whisk soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch slurry in a bowl.
Set aside until ready to use.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add chicken and cook 5–7 minutes, until browned and cooked through.
Add bell peppers, broccoli, and carrots.
Cook 3–4 minutes, stirring often, until tender-crisp.
Add noodles to the skillet.
Pour sauce over everything and toss to combine.
Cook 2–3 minutes until the sauce thickens and coats the noodles.
Garnish with green onions and sesame seeds if desired.
Serve hot and enjoy!
Make it spicy: Add chili sauce or red pepper flakes.
Swap the protein: Try shrimp, tofu, or thin-sliced beef.
More veggies? Add snap peas, mushrooms, or baby corn.
Meal prep friendly: Stores great for lunch the next day!
Find it online: https://biteseason.com/chicken-teriyaki-noodles/