Teriyaki Chicken Noodle Bowls – an easy homemade teriyaki sauce with tender pieces of chicken and noodles for a delicious and easy dinner!
In case you haven’t noticed, I have a thing for Asian style noodle bowls lately. And apparently you like them too, because they are quickly becoming some of the most popular recipes here on the blog. Garlic Beef Noodles Bowls started it all out, and still remains one of our favorites. Just a few simple ingredients, and so good.
Teriyaki Chicken Noodle Bowls
Today these teriyaki chicken noodles bowls were inspired by the Pineapple Chicken Teriyaki that is also on the blog. This version doesn’t have pineapple, and is served tossed with noodles. The pasta gets coated and is so good. You could definitely add pineapple or veggies to bulk this up, but my family loves it just like this. I mean who doesn’t love teriyaki chicken!
And don’t forget Asian Noodles Bowls with Pork. We love pork tenderloin in our house, so this is one of our favorites.
What You’ll Need
- Chicken Breasts – you can use chicken thighs if desired, just cut chicken into bite sized pieces
- Geen Onions
- Sesame Seeds
- Pasta – whatever cut of pasta you want to use works, see notes below for more details
- Soy Sauce – I always use low sodium
- Apple Cider Vinegar
- Salt & Pepper
How To Make Teriyaki Chicken
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Toss the chicken with cornstarch and season with a little bit of salt and pepper.
- Start cooking the pasta, whatever cut you want is fine.
- Heat oil in a large skillet and cook the chicken for a few minutes until it is lightly browned. It doesn’t have to be fully cooked yet.
- Meanwhile mix together the ingredients for the sauce. Pour the sauce over the chicken and let is simmer for a few minutes until the chicken is fully cooked.
- Add in the cornstarch slurry and let it simmer for a couple minutes for the sauce to thicken.
- Toss with the cooked noodles and garnish with sesame seeds and green onions.
- Asian food usually cooks quickly, so I like to have everything in place before I start cooking. Mix together the ingredients for the sauce and set aside.
- Get creative and mix in veggies! There is a list below of ideas, but throw in whatever veggies your family likes and get make it a filling and delicious meal.
- The cornstarch helps give the chicken a little bit of a crispy texture and locks in the moisture so the chicken stays juicy, so don’t skip that step.
- I like to use low sodium soy sauce in all of my recipes, it is the only one I buy. Soy sauce can be very salty. If you are trying to watch your sodium you can try coconut aminos as a substitute. It is lower and sodium and has a similar taste.
What Noodles To Use
You really can use any cut of pasta you want. You can use plain old Spaghetti or linguine. Or you can check out the Asian section at the grocery store for udon noodles or lo mein noodles or even ramen noodles. Anything you have works great. I prefer to use something long, but if all you have is macaroni and you want to make this, it will still work.
Mix In Ideas
- Snap Peas
- Bell Peppers
You really can make this chicken teriyaki your own, but mixing in all sorts of different veggies to bulk it up.
The leftovers for this teriyaki chicken recipe are great the next day for lunch. It isn’t quite as saucy, because the noodles soak up some of the sauce in the fridge. But it is still delicious, and definitely worth making sure you make extra for! It will last in an airtight container for 3-4 days in the fridge.
Want more Easy Dinner Recipes
- Chicken Pot Pie Noodles
- Pork Lo Mein
- Ground Beef Stroganoff
- Taco Pasta Skillet
- Pesto Cavatappi
- Sausage & Rice Skillet
- Big Mac Salad
- Chickpea Curry
- 3 Tablespoons cornstarch, divided
- 1 Tablespoons water
- 1 Tablespoons oil
- 1 - 1 1/2 pounds boneless chicken breasts, cut into cubes
- salt and pepper to taste
- 2 green onions, finely chopped
- 1 Tablespoons sesame seeds
- 12 oz pasta, (spaghetti, udon, yakisoba, rice noodles etc.), cook to package directions.
- 1/2 cup low sodium soy sauce
- 1/3 cup water
- 1/4 cup cider vinegar
- 1 Tablespoon honey
- 2 clove garlic, finely minced
- 2 teaspoons fresh ginger, finely minced
- 1/2 tsp black pepper
- Mix together 1 tablespoon water with 1 tablespoon cornstarch. Set aside the cornstarch slurry for later.
- Toss cubes of chicken with remaining 2 tablespoons cornstarch and season with salt and pepper as desired.
- In a large skillet heat oil over medium-high heat. Add chicken, cook for 5-6 minutes browning on all sides, it should not be fully cooked, just lightly browned.
- Meanwhile mix together all of the ingredients for the sauce.
- Pour sauce over chicken, simmer for 4-5 minutes until chicken is fully cooked. Mix in the cornstarch slurry and cook for 1-2 minutes until it starts to thicken.
- Add cooked noodles, tossing to coat evenly.
- Top with green onions and sesame seeds to serve.
Amount Per Serving Calories 419Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 116mgSodium 1081mgCarbohydrates 32gFiber 2gSugar 4gProtein 49g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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