Name: Chicken Teriyaki Noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1–2 tablespoons canola oil; 1 lb chicken breasts, cut into bite-sized pieces; Salt and pepper, to taste; 1 cup matchstick carrots; 1 cup snap peas; 1 bell pepper, sliced; 2 cups chicken broth; 1/3 cup soy sauce; 2 tablespoons honey; 1 tablespoon white vinegar; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 8 oz spaghetti, broken in half (or preferred noodles); 2 green onions, sliced (for garnish)

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I whip up this one-pan Chicken Teriyaki Noodles when I want a flavorful, comforting dinner with minimal fuss. Tender chicken, veggies, and noodles come together in a sweet-savory teriyaki sauce, all cooked in one skillet—it’s a complete dinner that shines.

Why I’ll love this recipe

I love how this recipe checks so many boxes: it’s quick, easy, and only one pan to wash. The homemade teriyaki sauce brings a perfect balance of sweet and tangy, and I can sneak in veggies without extra effort. It’s satisfying, versatile, and always a crowd-pleaser. Chicken Teriyaki Noodles

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I usually gather:

canola oil
chicken breasts (cut into bite‑sized pieces)
salt and pepper
matchstick carrots, snap peas, bell pepper
chicken broth
soy sauce
honey
white vinegar
minced garlic
fresh ginger
spaghetti broken in half (or preferred noodles)
green onions, sliced (for finishing)

Directions

I heat canola oil in a large skillet over medium‑high. I add seasoned chicken and cook, turning once, until browned—about 3–4 minutes.
I toss in the veggies and cook until they’re tender‑crisp, about 2–3 minutes.
I pour in chicken broth, soy sauce, honey, vinegar, garlic, and ginger, stirring until combined.
I add broken spaghetti noodles, stir them into the sauce, lower the heat, and simmer until the noodles are cooked—stirring occasionally.
When it’s all coated and saucy, I garnish with sliced green onions and serve hot.

Servings and timing

This recipe serves 6 people. Prep takes about 10 minutes, and cooking wraps up in around 20 minutes—for a total time of 30 minutes.

Variations

I love how flexible this is:

Swap chicken breasts for thighs or tofu
Use whatever veggies I have—broccoli, mushrooms, cauliflower
Go gluten-free by using tamari and gluten-free noodles
Adjust sweetness or tang by tweaking honey or vinegar amounts

storage/reheating

I let leftovers cool then store in an airtight container in the fridge for up to 3–4 days. When reheating, I add a splash of broth or water and warm it in the microwave or on the stovetop.

FAQs

What kind of noodles work best?

I usually use broken spaghetti, but udon, lo mein, or rice noodles also work—just adjust cook time.

Can I use pre-cooked chicken?

Yes, I often use rotisserie or leftover shredded chicken—just add it at the end to heat through.

How can I make the sauce thicker?

I whisk a bit of cornstarch with water and stir it in while simmering until the sauce thickens.

Can I prep this ahead of time?

Yes, I chop ingredients and prep the sauce ahead—cooking comes together fast.

Is this freezer-friendly?

I prefer to refrigerate it. Noodles and veggies don’t freeze well and can get mushy when thawed.

Conclusion

I love this Chicken Teriyaki Noodles recipe because it’s fast, flavorful, and easy. In about 30 minutes and one pan, I’ve got a dinner that brings people to the table. It’s customizable, satisfying, and a trusty go-to whenever I want a homemade meal with minimal effort—and plenty of taste.