Venture into the delicious world of homemade teriyaki with this foolproof chicken noodle recipe that will make you forget takeout forever. Very few dishes combine sweet, savory, and satisfying quite like these glazed noodles with tender chicken and crisp veggies. Verily, your taste buds are about to throw a party!
Why This Recipe Works
- The homemade teriyaki sauce strikes the perfect balance between sweet and savory with just the right amount of ginger and garlic kick
- Using both chicken thighs and breasts gives you the best of both worlds—juiciness from thighs and lean protein from breasts
- Toasting the sesame seeds and garnishing with green onions at the end adds layers of texture and freshness that elevate the entire dish
- Cooking the noodles al dente ensures they hold up to the sauce without becoming mushy or soggy
- The quick marinade step infuses the chicken with flavor while you prep other ingredients, making every minute count
Ingredients
- 1.5 pounds boneless, skinless chicken thighs and breasts (cut into 1-inch cubes)
- 12 ounces udon noodles or thick Asian wheat noodles
- 3 tablespoons vegetable oil (divided)
- 1 red bell pepper (thinly sliced)
- 1 cup broccoli florets (cut into bite-sized pieces)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 tablespoons sesame seeds (toasted)
- 3 green onions (thinly sliced)
Equipment Needed
- Large pot for boiling noodles
- Large skillet or wok
- Mixing bowls (various sizes)
- Whisk
- Measuring cups and spoons
- Cutting board and sharp knife
- Tongs or wooden spoon
- Colander
Instructions
Prepare the Teriyaki Sauce and Marinate Chicken
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch until the cornstarch is completely dissolved and no lumps remain. Take about 1/3 cup of this mixture and pour it over your cubed chicken in a separate bowl, tossing to coat every piece evenly. Let this marinate for at least 15 minutes while you prep the other ingredients—this short marination makes a huge difference in flavor penetration. The remaining sauce will be used later to create that glossy, thick teriyaki coating we all love. Meanwhile, bring a large pot of salted water to a rolling boil for your noodles.
Cook Noodles to Perfect Al Dente Texture
Once your water reaches a vigorous boil, add the udon noodles and cook according to package directions, typically about 8-10 minutes. You want them cooked through but still with a slight chew—al dente is key here because they’ll continue to cook slightly when mixed with the hot sauce later. Drain the noodles in a colander and rinse briefly with cool water to stop the cooking process, then toss with 1 tablespoon of vegetable oil to prevent sticking. Set aside while you work on the chicken and vegetables. Properly cooked noodles should spring back slightly when pressed between your fingers.
Sear Chicken to Golden Brown Perfection
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering hot, about 2 minutes. Using tongs, add the marinated chicken pieces in a single layer, making sure not to crowd the pan—work in batches if necessary. Cook for 4-5 minutes per side until deeply golden brown and the internal temperature reaches 165°F on an instant-read thermometer. The Maillard reaction happening here creates incredible flavor, so don’t rush this step! Remove the chicken to a clean plate, leaving any rendered fat in the pan.
Sauté Vegetables Until Crisp-Tender
Add the remaining 1 tablespoon of oil to the same skillet over medium heat. Add the sliced bell pepper and broccoli florets, stirring frequently for 3-4 minutes until they begin to soften but still retain some crunch. Add the minced garlic and grated ginger, cooking for another 60 seconds until fragrant—be careful not to burn the garlic as it will turn bitter. The vegetables should be bright in color and slightly softened around the edges but still have plenty of texture. This quick cook preserves their nutrients and fresh flavor.
Combine Everything and Simmer to Glory
Return the cooked chicken to the skillet with the vegetables, then add the drained noodles. Pour the reserved teriyaki sauce over everything along with the 1/4 cup of water. Bring to a gentle simmer over medium-low heat, stirring constantly to coat everything evenly. Cook for 2-3 minutes until the sauce has thickened noticeably and clings to the noodles and chicken. The sauce should coat the back of a spoon without dripping off too quickly. Remove from heat and let stand for 2 minutes before serving—this allows the flavors to meld beautifully.
Garnish and Serve Immediately
Transfer your teriyaki chicken noodles to serving bowls or a large platter. Sprinkle generously with toasted sesame seeds and sliced green onions for that classic finish. The sesame seeds add nutty crunch while the green onions provide fresh contrast to the rich sauce. Serve immediately while hot—this dish is best enjoyed fresh as the noodles can continue to absorb sauce and soften over time. For extra flair, add a sprinkle of red pepper flakes if you like a little heat. Enjoy your homemade teriyaki masterpiece!
Tips and Tricks
If you want to take your teriyaki game to the next level, consider these pro tips that aren’t covered in the main instructions. First, for an even more authentic flavor, substitute mirin for half of the honey in the sauce—it adds a complex sweetness that’s traditional in Japanese teriyaki. When toasting your sesame seeds, do it in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently until they’re fragrant and lightly golden. Don’t walk away—they burn quickly! For meal prep enthusiasts, you can make the sauce up to a week in advance and store it in the refrigerator; just give it a good shake or whisk before using.
If you’re watching your sodium intake, use reduced-sodium soy sauce and consider adding a tablespoon of orange juice to brighten the flavor without extra salt. For those who love extra vegetables, snow peas, shredded carrots, or sliced mushrooms make excellent additions—just adjust cooking times accordingly. When cubing your chicken, make sure all pieces are roughly the same size (about 1-inch cubes) for even cooking. If you find your sauce isn’t thickening enough, mix another teaspoon of cornstarch with a tablespoon of cold water and stir it in during the final simmer. For maximum flavor development, let the finished dish rest for 5 minutes off heat before serving—this allows the noodles to fully absorb the sauce flavors.
If you’re using frozen vegetables, thaw them completely and pat dry to avoid watering down your sauce. For a gluten-free version, use tamari instead of soy sauce and check that your noodles are certified gluten-free. To achieve restaurant-style presentation, use tongs to twist portions of noodles into neat nests before topping with chicken and vegetables. If you prefer darker, more caramelized teriyaki, add a tablespoon of brown sugar to the sauce mixture. Always taste your sauce before adding it to the dish—you might want to adjust sweetness or acidity to your preference. Finally, don’t skip the toasting step for sesame seeds—it transforms them from bland garnish to flavor powerhouse!
Recipe Variations
- For a seafood twist, substitute the chicken with 1.5 pounds of peeled shrimp or scallops—cook them for just 2-3 minutes per side until opaque to avoid toughness. The sweet teriyaki pairs beautifully with seafood, and you can add a splash of lime juice at the end for brightness.
- Create a vegetarian version by replacing the chicken with extra-firm tofu cubes (pressed and pan-fried until golden) or tempeh crumbles. Add more vegetables like sliced shiitake mushrooms, baby corn, and water chestnuts for varied textures that make the dish equally satisfying without meat.
- Switch up the noodles by using soba (buckwheat) noodles for a nuttier flavor, or rice noodles for a gluten-free option. Each type absorbs sauce differently—soba might require less cooking time, while rice noodles need soaking rather than boiling.
- Add some heat by incorporating 1-2 teaspoons of sriracha or chili garlic sauce to the teriyaki mixture, or garnish with sliced fresh chili peppers. The spicy contrast cuts through the sweetness beautifully and adds another dimension to the flavor profile.
- Make it creamier by stirring in 1/4 cup of coconut milk during the final simmer—this creates a Thai-inspired variation that’s rich and luxurious. Top with chopped peanuts and cilantro instead of sesame seeds and green onions for a completely different experience.
Frequently Asked Questions
Can I use bottled teriyaki sauce instead of making my own?
While you certainly can use store-bought teriyaki sauce, homemade makes a significant difference in flavor quality and control over ingredients. Bottled versions often contain preservatives, corn syrup, and excessive sodium that can overpower the dish. Making your own allows you to adjust the sweetness, saltiness, and thickness to your exact preference. If you do use bottled, choose a high-quality brand and consider diluting it slightly with water or adding fresh ginger and garlic to enhance the flavor. You’ll need about 1 cup of prepared sauce for this recipe.
How should I store leftovers and how long do they keep?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The noodles will continue to absorb sauce, so they may become softer upon reheating. To refresh, add a splash of water or additional teriyaki sauce when reheating in the microwave or on the stovetop. I don’t recommend freezing this dish as the noodles can become mushy and the vegetables lose their texture upon thawing. If you want to meal prep, consider storing components separately—cooked noodles, cooked chicken, and sauce in different containers—then combine when ready to eat.
What’s the best way to prevent the noodles from sticking together?
After draining your cooked noodles, rinse them briefly under cool water to remove excess starch—this is the primary cause of sticking. Then toss them immediately with about 1 tablespoon of neutral oil (like vegetable or avocado oil) while they’re still warm. Make sure to separate them with your fingers or forks as you add the oil. If you’re not using them right away, spread them on a baking sheet instead of leaving them piled in a bowl. When combining with the sauce, work quickly and use tongs to evenly coat every strand.
Can I make this recipe ahead of time for a party?
Absolutely! You can prep all components 1-2 days in advance: cook and oil the noodles, make the teriyaki sauce, chop vegetables, and even cube the chicken (store separately). About 20 minutes before serving, quickly sear the chicken, sauté the vegetables, and combine everything with the sauce. For buffet-style serving, keep the dish warm in a slow cooker on the “keep warm” setting, stirring occasionally. The flavors actually improve after resting, making it an excellent party dish—just note the noodles will continue to soften over time.
What can I use if I don’t have cornstarch for thickening?
If you’re out of cornstarch, you can use arrowroot powder or tapioca starch as a 1:1 substitute—both work well for gluten-free thickening. All-purpose flour can also work; use 2 tablespoons mixed with 1/4 cup cold water instead of 1 tablespoon cornstarch. Another option is to reduce the sauce longer over medium heat until it naturally thickens through evaporation, though this intensifies the saltiness. For a clear sauce, cornstarch is best, but these alternatives will work in a pinch without dramatically altering the flavor.
Summary
This teriyaki chicken noodles recipe delivers restaurant-quality flavor with homemade simplicity. Tender chicken, perfect noodles, and crisp vegetables coated in sweet-savory sauce create the ultimate comfort food. Your new weeknight favorite awaits!
