Teriyaki Chicken Stir-Fry with Noodles

from 14 votes

Take on the takeout with this super fast and flavor-packed recipe for Teriyaki Chicken Stir-Fry with Noodles. The homemade teriyaki sauce steals the show in this 30-minute meal, and the best part? You can customize it with any fresh or frozen veggies and any type of dried pasta you have in your kitchen. Say goodbye to boring takeout and hello to a healthy and tasty dinner!

Two dinner plates containing Teriyaki Chicken Stir-Fry over noodles next to a small bowl filled with sesame seeds and a small bowl containing sambal oelek.

Teriyaki chicken makes a weekly appearance in my home, whether it’s via the slow cooker, in the form of chicken 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.

Ingredients

Various sizes of glass bowls containing ingredients for stir fry teriyaki chicken, including soy sauce, pineapple juice, broccoli, bell peppers, shredded carrots, cornstarch, minced garlic, brown sugar, vegetable oil, minced ginger, chicken stock, chicken breast slices and udon noodles.

For the homemade teriyaki sauce you’ll need:

  • Low-sodium soy sauce: This forms the savory base of our sauce. Just like my zucchini noodle stir-fry recipe, I highly recommend using low-sodium soy sauce to control the saltiness of the dish without sacrificing flavor. Swap: If you’re following a gluten-free diet, tamari sauce makes an excellent substitute with its rich, savory taste.
  • Low-sodium chicken stock: If you’re using regular chicken stock, be cautious with additional salt to prevent an overly salty dish. Wondering what to do with leftover stock? Try my recipe for sticky pineapple chicken (you might even have leftover pineapple juice from this recipe to use up!) or freeze it in portioned, sealable bags for up to 3 months.
  • Pineapple juice: Lends a subtle sweetness and tanginess to the teriyaki sauce, balancing out the savory flavors. Look for 100% pure pineapple juice for the best flavor. If fresh pineapple isn’t available, canned pineapple juice works just as well. Plus, you can use any leftover juice to add a tropical twist to pineapple coconut bread or cocktails!
  • Light brown sugar: Pack it firmly into the measuring cup, using the pack of a spoon or your fingers to press it down. Swap: Substitute with honey or maple syrup for a natural sweetener alternative.
  • Garlic and fresh ginger: I highly recommend using fresh garlic and ginger for their aromatic punch. If you’re short on time, pre-minced garlic and ground ginger offer convenience without sacrificing flavor. You can substitute ⅛ teaspoon ground ginger for every 1 tablespoon fresh.
  • Cornstarch: Essential for thickening the sauce to the perfect consistency.

For the stir fry you’ll need:

  • Veggies: For a colorful and nutritious stir-fry, I recommend adding a mix of your favorite vegetables or whatever’s in your fridge. If you’re short on time, pre-cut stir-fry veggie blends are a convenient option.
  • Boneless, skinless chicken breasts: Thinly sliced chicken breasts cook quickly and absorb the flavors of our teriyaki sauce, resulting in tender, succulent bites. Swap: Steak, shrimp or tofu would all be delicious variations!
  • Udon or rice noodles: You can typically find udon or rice noodles in the Asian or international foods section of most grocery stores. Swap: If you can’t find them or prefer to use what you have on hand, feel free to swap in any noodles from your pantry. Spaghetti, linguine, or even soba noodles can work as substitutes.

See the recipe card for full information on ingredients and quantities.

Frozen Veggies Tip: No need to thaw frozen veggies before stir-frying! Simply toss them straight into your hot pan and cook until tender. Just be aware that they’ll release extra moisture during cooking. To ensure a perfect stir-fry, use medium-high heat and keep the pan uncovered for quick evaporation of any excess water.

How to Make Teriyaki Chicken Stir-Fry with Noodles

Get ready to conquer stir-frying like a pro! As I mentioned before, stir-frying is a lightning-fast cooking method, so be sure to chop all your veggies and slice the chicken before you even think about turning on the stove. This simple step ensures that once you hit the heat, you’re on the fast track to delicious teriyaki chicken stir-fry success!

Here’s a rundown of the simple steps to creating this Asian-inspired dish:

  1. Make the teriyaki sauce and cook your noodles.
  1. Stir-fry the veggies. Make sure not to overcrowd the pan as overcrowding can lead to uneven cooking and soggy vegetables. I prefer to use a wok, but a good ol’ skillet works, too!
  2. Cook the chicken. For tender and juicy chicken, slice it thinly and cook it quickly over medium-high heat. Be careful not to overcook it, as it can become dry and tough.
  3. Add the sauce and bring it to a boil. This step is crucial for the sauce to achieve that perfect thick, syrupy consistency!
  4. Add the veggies back to the pan, along with the cooked noodles and toss to combine. This would also be delicious served atop steamed coconut rice.
A large skillet containing teriyaki sauce, cooked chicken, noodles and stir-fried veggies.

Serve crispy baked spring rolls on the side for a tasty appetizer to your stir-fry. And don’t forget the fortune cookies for dessert!

Storing Leftovers

  • Refrigerate: If you plan to enjoy your leftovers within the next few days, pop them in the fridge. They’ll stay fresh for up to 3 days. To reheat, simply warm in a skillet or microwave until heated through. If it seems dry, add a splash of broth or water for juiciness.
  • Freeze: For longer-term storage, freeze your leftovers in portioned containers or resealable bags. Properly stored, they’ll stay freezer-fresh for up to 2-3 months. Thaw overnight in the refrigerator or use the defrost setting on your microwave before reheating.

Common Questions

Can I use different vegetables in the stir-fry?

Of course! Feel free to customize the vegetable medley based on personal preference or what you have on hand. Cauliflower, snap peas, mushrooms and baby corn are all excellent options.

How can I make this stir-fry spicier?

If you prefer a spicier stir-fry, add a sprinkle of red pepper flakes or drizzle of sriracha to the teriyaki sauce. You can also add sliced chili peppers or a dash of chili oil for extra heat.

Can I make this recipe ahead of time?

Absolutely! This stir-fry reheats well, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or on the stove.

Noodles, chicken strips, broccoli florets, shredded carrots and sliced red bell pepper coated in teriyaki sauce and garnished with sesame seeds.

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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.
Author: Kelly Senyei
4.93 from 14 votes
Two dinner plates containing Teriyaki Chicken Stir-Fry over noodles next to a small bowl filled with sesame seeds and a small bowl containing sambal oelek.
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4 servings

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.

Kelly’s Notes

  • 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.
  • Refrigerate: If you plan to enjoy your leftovers within the next few days, pop them in the fridge. They’ll stay fresh for up to 3 days. To reheat, simply warm in a skillet or microwave until heated through. If it seems dry, add a splash of broth or water for juiciness.
  • Freeze: For longer-term storage, freeze your leftovers in portioned containers or resealable bags. Properly stored, they’ll stay freezer-fresh for up to 2-3 months. Thaw overnight in the refrigerator or use the defrost setting on your microwave before reheating.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

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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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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  1. 5 stars
    This was a fabulous recipe. Not only was it quick to make it was absolutely delicious. I will definitely make it again.

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