Take on the takeout with this super fast and flavor-packed recipe for Teriyaki Chicken Stir-Fry with Noodles.
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.
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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.
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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.
Hi Kelly,
What would be the maximum amount of udon noodles could add?? Going to be a great dinner tonight and still only serving 4 people.
Hi there! Just depends on how hungry you are :)
I made this tonight and was hoping to take the leftovers for lunch tomorrow, well what leftovers? Everyone loved it and there was not so much as even a carrot strip left! I added onion also, because I just can’t imagine stir fry without it. This recipe is definitely a keeper
Amazing! I’m so thrilled everyone enjoyed the recipe, Sharon!
I used Veri Veri Teriyaki marinade & sauce plus taste of Inspirations Sriracha Teriyaki sauce. Very delicious.
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!
Awesome! I’m so thrilled you enjoyed the recipe, David!
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
Awesome! I’m so thrilled you enjoyed the recipe, Teea!
Great recipe
I’m so thrilled you enjoyed it, Bob!
Fast, fresh and delicious! Thanks so much for this awesome recipe!
So thrilled you enjoyed it, Lesley!
it’s for 4 serving right? can i meal-prep and fridge it for 4 days?
Correct!
can I bake this recipe
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!
Anything I can use instead of pineapple
Juice? I never have that in my house. Thanks!!
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!
Your meals are great, they add a touch of light to
sometimes dreary dinner
I am wandering how to get hour recipes as they look so good…
I love your recipes …they are easy to follow and taste great ! Keep up the good work !
Thanks so much! So glad you’re enjoying Just a Taste :)
This is my kind of dinner! So delicious!
Thanks, Lori! Hope you’re doing well!
Great idea!