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Chicken Teriyaki Noodles

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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 for an easy, satisfying meal that always shines.

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)

Instructions

  1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook for 3–4 minutes, turning until browned throughout.
  2. Add carrots, snap peas, and bell pepper. Sauté for 2–3 minutes until veggies are tender-crisp.
  3. Pour in chicken broth, soy sauce, honey, vinegar, garlic, and ginger. Stir to combine.
  4. Add broken spaghetti to the sauce, lowering heat to a simmer. Cook, stirring occasionally, until noodles are tender and coated in sauce.
  5. Garnish with sliced green onions and serve hot.

Notes

  • Swap chicken breasts for thighs or tofu for variation.
  • Use any veggies on hand—like broccoli, mushrooms, or cauliflower.
  • Use tamari and gluten-free noodles for a gluten-free version.
  • Adjust sweetness or tang by tweaking honey or vinegar levels.
  • For a thicker sauce, whisk in a cornstarch slurry during simmering.

Nutrition

Find it online: https://recipesbyliza.com/chicken-teriyaki-noodles/