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Teriyaki Chicken Noodle Bowls

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 550
A flavorful and easy-to-make dish combining tender chicken, fresh vegetables, and savory teriyaki sauce over noodles.

Ingredients

Protein

  • 1 to 1.25 pounds boneless, skinless chicken thighs or breasts, thinly sliced
  • 10–12 ounces cooked noodles (udon, lo mein, ramen, or rice noodles)

Vegetables

  • 2 cups total vegetables (such as broccoli florets, bell pepper, carrots, snap peas, or baby bok choy)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

Oils

  • 1–2 tablespoons neutral oil (canola, avocado, or vegetable)
  • 2–3 green onions green onions, thinly sliced (for cooking and garnish)

Garnish

  • 1 tablespoon sesame seeds (for garnish)
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup water or low-sodium chicken broth
  • 2–3 tablespoons brown sugar or honey
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon mirin (optional, for extra depth)
  • 1–2 teaspoons toasted sesame oil
  • 1 tablespoon cornstarch

Instructions 

  • Cook noodles until tender, then drain and set aside.
  • Whisk soy sauce, water, honey, vinegar, mirin, sesame oil, and cornstarch to make sauce.
  • Stir-fry sliced chicken in oil until cooked, then set aside. Cook firmer vegetables first, then add softer ones.
  • Add garlic and ginger, then return chicken and pour in sauce. Cook until thickened.
  • Toss noodles and green onions in the pan, coat evenly, then serve hot, garnished with sesame seeds and remaining green onions.

Notes

Adjust soy, honey, or vinegar to taste for perfect flavor balance.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: Chicken, Noodles, teriyaki