What noodles to use for chicken teriyaki?

Honestly, you’ve got options! Udon noodles give that chewy, satisfying bite. Egg noodles are lighter and soak up the sauce beautifully. Even spaghetti works in a pinch—no judgment here. Use whatever you have on hand (or whatever your picky eaters will actually eat!).

What does teriyaki sauce taste like?

Teriyaki sauce is that dreamy combo of salty, sweet, and savory. It’s made from soy sauce, sugar (or honey), and mirin or rice vinegar, giving it a glossy texture and bold umami punch. Think: slightly sweet soy glaze with a subtle zing. Totally crave-worthy.

Can I use pre-cooked chicken?

Yes! If you’ve got leftover rotisserie chicken or pre-cooked breast, just skip the marinade step. Toss it with the sauce while stir-frying the noodles and heat it through—boom, dinner in no time.

What’s the best noodle to use?

I love udon for its thickness and chew, but egg noodles are great for a lighter texture. Rice noodles, ramen, or spaghetti are all fair game too!

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Add a splash of water before reheating to bring the noodles back to life.

How long does Teriyaki Chicken last?

Cooked Teriyaki Chicken will last 3–4 days in the fridge. Just make sure it’s stored properly in an airtight container—and reheat gently so it stays juicy and flavorful.

Chicken Teriyaki Noodles - Chicken magic recipes

Description

Quick, flavorful, and family-approved, these Chicken Teriyaki Noodles combine tender chicken breast, glossy teriyaki glaze, and perfectly stir-fried noodles. It’s your new go-to weeknight dinner packed with bold, sweet-savory flavor and finished with a crunchy sesame and scallion garnish.

Ingredients

Scale

For the Chicken Teriyaki:

1 lb chicken breast, thinly sliced
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon garlic, minced
1 teaspoon ginger, grated
1 tablespoon sesame oil

For the Noodles:

8 oz noodles (egg noodles, udon, or your choice)
1 tablespoon sesame oil
1 tablespoon soy sauce

For the Garnish:

1 tablespoon sesame seeds
2 green onions, thinly sliced
Red pepper flakes (optional)

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Instructions

Marinate the Chicken: In a bowl, mix soy sauce, teriyaki sauce, honey, rice vinegar, garlic, and ginger. Add sliced chicken and marinate for 10 minutes or up to 1 hour in the fridge.
Cook the Chicken: In a skillet or wok, heat sesame oil over medium-high heat. Add chicken and cook for 6–8 minutes until browned and cooked through. Remove and set aside.
Cook the Noodles: Boil noodles according to package instructions, then drain.
Stir-Fry the Noodles: Add a bit more sesame oil to the same skillet. Toss in the cooked noodles and 1 tablespoon soy sauce. Stir-fry for 1–2 minutes.
Combine Everything: Return cooked chicken to the pan and toss with noodles. Let it cook for 2–3 more minutes to heat through.
Garnish & Serve: Top with sesame seeds, green onions, and red pepper flakes if desired. Serve hot and enjoy!

Notes

Udon or egg noodles work best, but ramen or spaghetti are great substitutes.
Add quick-cook veggies like shredded carrots, snap peas, or bell peppers to boost nutrition and flavor.
Leftovers? Store in an airtight container in the fridge for up to 3 days.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Main course
Method: Stovetop
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 8 g
Sodium: 820 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 2 g
Protein: 32 g
Cholesterol: 65 mg