Chicken Teriyaki Noodles

Posted on December 31, 2025

Easy Chicken Teriyaki Noodles: Your New Favorite Weeknight Dinner

Oh, how I love a good weeknight dinner! You know those evenings when you step into the kitchen and you can almost hear your pots and pans calling your name, begging for action? Well, one of my favorite go-to recipes for those kinds of nights is Chicken Teriyaki Noodles. Honestly, it’s a dish that feels like a warm hug in a bowl – comforting, flavorful, and oh-so-easy to whip up.

I remember the first time I tried making teriyaki. I was a young adult, feeling a bit adventurous (or maybe it was just desperate to impress my friends with my cooking skills). I grabbed a generic bottle of teriyaki sauce from the store (oops), convinced that would be enough. Let’s just say it was not my finest culinary moment. The chicken turned out bland, and the noodles felt more like a sad afterthought. But, yo, a little trial-and-error never killed anyone, right? Since then, I’ve learned to start from scratch and infuse fresh flavors into my dishes, and trust me, it brings an entirely new life to your meals.

Fast forward to today, and this Chicken Teriyaki Noodles recipe brings back that cozy memory. I make it whenever I need a quick family meal, something everyone will love without any complaints. Who doesn’t need that in their life? With just a few simple ingredients, you’ll have a beautiful dish that’s not only healthy comfort food but also high in protein and super budget-friendly. So, grab those chicken breasts and let’s dive into the awesomeness of homemade teriyaki!

Why You’ll Love This Recipe

Quick and Easy: Perfect for those chaotic weeknights. Just 30 minutes from prep to plate!
Healthy Comfort Food: Balanced with protein and carbs, it hits those comforting notes while still feeling light and satisfying.
Crowd-Pleaser: Even picky eaters will be asking for seconds.
Leftovers: Makes fantastic lunch for the next day! (Trust me, your co-workers will envy your delicious meal.)
Meal-Prep Winner: You can easily double the recipe for ready-made lunches or dinners throughout the week.
Ideas from the Heart: This dish has a special place in my heart. It reminds me of home and the joy of cooking for loved ones.

What Makes This Recipe Special?

This isn’t just any teriyaki – it’s homemade goodness with a twist! The marriage of soy sauce, mirin, and sugar creates a DIY teriyaki glaze that is leaps and bounds above any store-bought version. With garlic and ginger to elevate the flavors, your taste buds will thank you. Seriously! I didn’t expect the aroma of the marinade to hit me like a wave of nostalgia when I first mixed it! And the colors! The vibrant green onions sprinkled on top literally make the dish pop. You could get fancy and serve it in a beautiful bowl or just plop it down on a family-style plate; it’s that versatile.

Ingredients

2 chicken breasts, sliced: This lean protein is perfect for soaking up that teriyaki goodness. Use boneless, skinless breasts for the best results.
8 oz noodles (udon or egg noodles): Either choice works great! Udon noodles give you a chewy texture, while egg noodles are delicate and comforting. My personal favorite is udon – they just feel so satisfying to slurp.
1/4 cup soy sauce: The salty umami bomb that provides the savory backbone of the dish. Go for low-sodium if you’re watching your salt intake!
1/4 cup mirin: This sweet Japanese rice wine adds a gentle sweetness and depth of flavor – don’t skip it!
2 tablespoons sugar: Balances out the soy sauce and mirin. I’ve tried brown sugar with success too; it adds a richer flavor.
1 tablespoon sesame oil: A little drizzle goes a long way in adding that nutty aroma and is essential for authentic taste.
2 cloves garlic, minced: Fresh garlic all the way! It adds a punchy flavor that takes this dish to the next level.
1 teaspoon ginger, grated: Fresh ginger brings a bright, zesty note and pairs beautifully with both chicken and the soy sauce.
Green onions, chopped (for garnish): These add a fresh crunch and pop of color.
Sesame seeds (for garnish): Finish your plate with these tiny nuggets of flavor and a hint of elegance.

Tips: Always go fresh! Using freshly minced garlic and grated ginger beats the jarred stuff every time. And for anyone wondering whether to use dried ginger or garlic powder – save those for other recipes!

Also, don’t do this: be cautious not to over-marinate your chicken. It can lead to a salty disaster – I learned the hard way once! Half an hour to an hour will do just fine.

How to Make It Step-by-Step

Mixing the Marinade: In your favorite mixing bowl (I swear, one that’s a little battered and worn feels more ‘loved’), combine soy sauce, mirin, sugar, sesame oil, minced garlic, and grated ginger. The smell is intoxicating! I often stand there, inhaling the aroma like I’m in some cheesy cooking show. The sweetness of the mirin mixed with the zesty notes of ginger? Chef’s kiss!
Marinating the Chicken: Toss those sliced chicken breasts into your marinade, making sure every piece is coated. Now, let it sit for at least 30 minutes. If you want to infuse even more flavor, leave it in the fridge for an hour. But here’s where I won’t lie to you: sometimes life happens, and 30 minutes turns into just 15! Accidental marination is a real thing, and it still tastes good – just make sure it isn’t too brief.
Boiling the Noodles: Cook your noodles according to package instructions. I’ve had my fair share of noodle mishaps – overcooked them once; what a gooey, sad bowl of mess that was! So, keep an eye on the timer and drain them when they are el dente (or as they say in food world – a little bit of bite).
Cooking the Chicken: Heat up a skillet over medium heat, and once it’s hot – gently add your marinated chicken. You’ll hear that sizzle as the chicken hits the pan! Place your chicken in a single layer to get a beautiful sear. Cook for about 5-7 minutes per side until they’re fully cooked.
Tossing in Noodles: Once your chicken is gloriously brown and sizzling, toss those cooked noodles in the skillet with the chicken. The noodles will absorb some of that leftover marinade in the pan. It’s like a mini flavor parade in your mouth! Stirring gently, make sure everything is combined evenly. You don’t want to be that person who serves half the noodles plain – keep it flavorful, people!
Serve It Up: Plating is where the magic happens. Scoop up your teriyaki noodles into bowls, sprinkle on some chopped green onions and sesame seeds. Now take a step back and admire your beautifully plated dish. It’s perfect for sharing with family or for cozy nights in while binge-watching your favorite show. It’s like delicious therapy!

Tips for Best Results

Use a non-stick skillet; it helps avoid those annoying sticky mess situations!
Don’t overcrowd the pan when cooking the chicken. You want them to sear beautifully.
If you’re feeling adventurous, throw in some veggies like broccoli, bell peppers, or snap peas! Just toss them in the skillet when your chicken is almost done cooking.
For an extra kick, add a splash of chili oil or sriracha while mixing the noodles – zing!

Ingredient Substitutions & Variations

Got some dietary preferences? No worries!

Gluten-free: Swap out the soy sauce for tamari, which is gluten-free. You can find udon noodles made from rice for gluten-free alternatives.
Vegan Version: Replace the chicken with tofu or tempeh and follow the same marinating procedures.
Seasonal Veggies: Add whatever veggies are in season or leftover in your fridge. Carrots, zucchini, or snap peas can add health and color.
Noodles: If you’re not feeling like noodles, try cauliflower rice or quinoa to keep it low-carb and delish.

Directions

In a bowl, combine soy sauce, mirin, sugar, sesame oil, garlic, and ginger to make the teriyaki marinade.
Add the sliced chicken to the marinade and let it sit for at least 30 minutes.
Boil the noodles according to package instructions and drain.
In a skillet, cook the marinated chicken over medium heat until fully cooked.
Add the cooked noodles to the skillet and toss them with the chicken and any remaining sauce.
Serve hot, garnished with chopped green onions and sesame seeds.

Pairing Ideas (Drinks, Sides, etc.)

Pair it with a chilled glass of green tea or a light sake for a truly authentic experience.
A simple side salad with a ginger vinaigrette complements the meal beautifully.
For dessert, I recommend something light like mochi or fruit salad to cleanse the palate.

How to Store and Reheat Leftovers

Leftovers? Yes, please! After all, there’s nothing like having a delicious meal waiting for you. Store any leftover teriyaki noodles in an airtight container in the fridge for up to 3 days.

When reheating, I recommend using a microwave-safe dish and adding a splash of water to keep everything nice and moist. Heat in short bursts, stirring every now and then until heated through. If you overheat it, you risk turning your noodles into a rubbery mess (been there, done that!).

Make-Ahead and Freezer Tips

If you’re looking to prep your meals for the week, go ahead and marinate chicken the night before. Just make sure you cook it thoroughly and don’t mix it with noodles until you are ready to eat.

You can freeze cooked noodles and marinated chicken separately for future meals. To reheat, let the cooked chicken thaw in the fridge overnight, then pop it back in the skillet with the noodles – a 10-minute dinner to satisfy your cravings!

Common Mistakes to Avoid

Ignoring Timing: Don’t let the chicken marinate too long; salty chicken is a tragedy!
Overcooking Noodles: Check them regularly; no one likes mushy noodles.
Neglecting Garlic and Ginger: These fresh flavors are essential for your chicken teriyaki. Go fresh or go home!

Frequently Asked Questions (FAQ)

Can I use frozen chicken?
Yes, but make sure to defrost it properly before marinating.

What if I don’t have mirin?
A mix of rice vinegar and sugar can work in a pinch, but it won’t taste exactly the same—still good though!

How do I make this keto-friendly?
Simply swap out the noodles for zucchini noodles or keep it pasta-free entirely. Just enjoy the chicken with the glaze and veggies.

Can I make this in advance?
Absolutely! Just keep chicken and noodles separate until just before serving to keep them from getting mushy.

How can I make it spicier?
Feel free to add some red pepper flakes or a dash of sriracha to kick things up a notch!

Cooking Tools You’ll Need

A good quality mixing bowl.
A sharp knife for slicing chicken.
A skillet (non-stick is a winner).
A pot for boiling noodles.
Measuring cups for accuracy.

Final Thoughts

To say this Chicken Teriyaki Noodles recipe is a family favorite would be an understatement. It’s my answer to a chaotic week, and I know it’ll become yours too! The flavors just remind me of cozy evenings at home, the laughter at the dinner table, and sometimes even a meltdown or two over forgotten ingredients (who else knows that struggle?).

It’s like culinary therapy: quick, easy, and immensely satisfying. If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! I’d love to hear how your version turns out! Happy cooking!