Quick Chicken Teriyaki Noodles: Speedy Dinner Delight (Print Version)

Whip up quick chicken teriyaki noodles for a flavorful weeknight meal! Juicy chicken, tender noodles, and a homemade sauce come together fast. So easy!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian Fusion
Dietary: None

# Ingredients:

→ Main Ingredients

01 - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 packs instant ramen noodles (discard seasoning packets)
03 - 2 cups broccoli florets, fresh or frozen

→ Homemade Teriyaki Sauce

04 - 1/2 cup low-sodium soy sauce
05 - 1/4 cup honey
06 - 2 tbsp rice vinegar
07 - 1 tbsp fresh ginger, grated
08 - 2 cloves garlic, minced
09 - 1 tbsp cornstarch
10 - 1 tbsp cold water (for cornstarch slurry)

→ Finishing Touches

11 - 1 tsp sesame oil
12 - 1 tbsp sesame seeds, toasted

→ Optional Extras

13 - Green onions, sliced (for garnish)
14 - Red pepper flakes (for heat)

# Instructions:

01 - First things first, chop up your chicken thighs into bite-sized pieces. While you're at it, mince that garlic and grate your ginger. Get your broccoli florets ready too. I usually get a little assembly line going on my cutting board—it makes everything feel less chaotic. This is where I sometimes forget to grab *all* the ingredients from the fridge, leading to a frantic search mid-cook!
02 - In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, and minced garlic. In a separate tiny bowl, whisk the cornstarch with a tablespoon of cold water until it's smooth. This is your thickening slurry. Don't add the cornstarch directly to the hot sauce, trust me on this; you'll get clumps, and nobody wants lumpy teriyaki. I’ve made that oops more times than I care to admit!
03 - Heat a large skillet or wok over medium-high heat with a little oil. Once it's shimmering, add your chicken pieces. Cook them until they're nicely browned and cooked through, about 5-7 minutes. You want a good sear on them, that's where the flavor really builds. My kitchen smells amazing at this point, all savory and promising!
04 - While the chicken is cooking, boil your ramen noodles according to package directions. Drain them well. I usually do this in a separate pot at the same time as the chicken. Just keep an eye on them; nobody likes soggy noodles!
05 - Once the chicken is cooked, toss in the broccoli florets. Sauté for about 3-4 minutes until they're bright green and tender-crisp. Now, pour in your prepared teriyaki sauce. Let it simmer for a couple of minutes until it thickens slightly. This is when I usually get a little impatient, but a minute or two makes all the difference for that glossy coating!
06 - Add the drained noodles to the skillet with the chicken and sauce. Toss everything together until the noodles and chicken are completely coated in that beautiful, thick teriyaki sauce. Drizzle with a tiny bit of sesame oil and sprinkle with sesame seeds right before serving. The aroma of the sesame oil just elevates everything, making it look and smell like it came from a fancy takeout spot!

# Notes:

01 - Always mix cornstarch with cold water separately before adding to hot sauce—no lumps!
02 - Leftovers are fantastic for lunch, lasting 3-4 days in the fridge.
03 - Swap chicken for shrimp or tofu if you're feeling adventurous—I've tried it, and it works!
04 - A sprinkle of green onions and a dash of chili oil makes this dish extra special for me.

# Equipment Needed:

01 - Large skillet or wok
02 - small mixing bowls
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 30g

Back