Take on the takeout with this super fast and flavor-packed recipe for Teriyaki Chicken Stir-Fry with Noodles.

Teriyaki Chicken Stir-Fry with Noodles on a blue plate that's next to two small ramekins filled with crushed red pepper flakes and sesame seeds.

Teriyaki chicken makes a weekly appearance in my home, whether it’s via the slow cooker, in the form of meatballs or as the stellar sauce atop crispy baked chicken wings. And with the perfect homemade teriyaki sauce in tote, it’s time to wave goodbye to that bottled stuff and say hello to my go-to tips for successful stir-fry at home:

  • Mind Your Mise en Place: Stir-frying is one of the quickest cooking methods around, which means it’s essential to have every single ingredient prepped and near the pan before you fire up the flames.
  • Keep the Color: The best way to ensure your veggies retain their bright colors during the stir-fry process is to blanch them. Once you’ve blanched them, make sure to drain them well to avoid adding any extra moisture to the stir-fry.
  • Bring On the Boil: Many stir-fry recipes include a slurry, which is a mixture of cornstarch and water used to thicken the stir-fry sauce. Whenever cornstarch is involved, it’s essential to bring the sauce to a boil. Skipping this step will lead to a soupy sauce rather than a thick syrup.

Ready to put your stir-fry skills to the test? Grab your knife and get ready to take a wok (Food Pun Count: 1) on the wild side with this quick and easy recipe for Teriyaki Chicken Stir-Fry with Noodles.

Teriyaki Chicken Stir-Fry with Noodles Recipe

Teriyaki Chicken Stir-Fry with Noodles Recipe

Teriyaki Chicken Stir-Fry with Noodles Recipe

Teriyaki Chicken Stir-Fry with Noodles Recipe

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Main Course

Teriyaki Chicken Stir-Fry with Noodles

Take on the takeout with this super fast and flavor-packed recipe for Teriyaki Chicken Stir-Fry with Noodles.
5 from 5 votes
Teriyaki Chicken Stir-Fry with Noodles on a blue plate that's next to two small ramekins filled with crushed red pepper flakes and sesame seeds.
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Servings 4 servings
Print Recipe

Ingredients 

For the teriyaki sauce:

  • 1/2 cup low sodium soy sauce
  • 1/3 cup low sodium chicken stock
  • 1/4 cup pineapple juice
  • 1/4 cup packed light brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 2 1/2 teaspoons cornstarch

For the stir-fry:

  • 2 Tablespoons vegetable oil, divided
  • 2 cups broccoli florets
  • 1 cup sliced red peppers
  • 1 1/2 cups shredded carrots
  • 2 large boneless, skinless chicken breasts, cut into thin strips
  • 8 ounces udon or rice noodles, cooked

Instructions 

Make the teriyaki sauce:

  • Whisk together all of the teriyaki sauce ingredients in a medium bowl. Set the sauce aside.

Make the stir-fry:

  • Add 1 tablespoon vegetable oil to a wok or large, tall-sided sauté pan set over medium-high heat. Add the broccoli, peppers and carrots and cook, stirring constantly, for 3 minutes until the vegetables are still crisp but tender. Transfer the vegetables to a bowl.
  • Add the remaining 1 tablespoon vegetable oil to the pan and place it back over medium-high heat. Add the sliced chicken and cook, stirring constantly, for about 3 minutes or until it is no longer pink. Push the chicken to the edges of the pan then add the prepared teriyaki sauce to the center of the pan. Bring the sauce to a boil and cook it until until it thickens to the consistency of syrup, about 3 minutes.
  • Reduce the heat to low then return the cooked vegetables to the pan and add the cooked noodles, tossing to combine. Serve the stir-fry immediately.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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Author Kelly Senyei

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Nutrition

Calories: 339kcal, Carbohydrates: 45g, Protein: 19g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 36mg, Sodium: 1467mg, Potassium: 697mg, Fiber: 4g, Sugar: 22g, Vitamin A: 9485IU, Vitamin C: 93.7mg, Calcium: 62mg, Iron: 1.6mg

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Comments

  1. 5 stars
    I used Veri Veri Teriyaki marinade & sauce plus taste of Inspirations Sriracha Teriyaki sauce. Very delicious.

    Reply

  2. 5 stars
    I combined this recipe with another for teriyaki salmon and it was a hit with my company. Other than the protein substitution, which I served on top of the noodles, the only addition was a 1/2 tablespoon of fish sauce. This is a keeper. Thank you!

    Reply

  3. 5 stars
    YUMMY!! Added a little more brown sugar and soy sauce and doubled the recipe for extra sauce on the side . I used spaghetti noodles instead because that’s what I had on hand, turned out wonderfully

    Reply

    1. Hi Brian – I’ve never tried baking this so I can’t provide details on that method for this recipe. Let me know if you give it a shot!

      Reply

    1. Hi Kara! I’ve never tried this recipe with anything other than pineapple juice. However, I have found pineapple juice in small cans in my local grocery store and they stay fresh for a long time. Sorry I can’t be of more help!

      Reply