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!
Table of Contents
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.
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.
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:
- Make the teriyaki sauce and cook your noodles.
- 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!
- 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.
- Add the sauce and bring it to a boil. This step is crucial for the sauce to achieve that perfect thick, syrupy consistency!
- 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.
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!
- 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
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.
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.
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.
- Quick Caramelized Pork and Broccoli
- 30-Minute Chicken and Broccoli Stir-Fry
- Quick Chicken Chow Mein
- Orange Chicken and Broccoli
- Sweet and Sour Shrimp Stir-Fry
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
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
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.
This was a fabulous recipe. Not only was it quick to make it was absolutely delicious. I will definitely make it again.
Thrilled you enjoyed the recipe, Laura!
This was delicious! So much better than takeout. Thank you for another delicious recipe.
So glad you enjoyed the recipe, Tami!
Crazy question.
Can anything be used in place of rice noodles?
Any sort of veggie noodle works great, or you can omit the noodles!
Looks Delicious. Wish your recipes could be Pinned!!!
They can! Just hover over them and the “PIN IT” button will appear.
It says it takes fewer minutes than it took me. The preparation time for me was 1 hour. I actually made more than the largest quantity you outlined. So take that into consideration and I don’t move along that fast.
My family said it was very good. Next time I’ll use some of the vegetables that I froze and this will save considerable time. I don’t eat meat so I can’t provide a review.
I’m so glad your family enjoyed the recipe :)
Just made this for our lunch and it went out with a bang! So delicious! Only thing I did differently was no peppers. Well worth the try!
I’m so thrilled you enjoyed the recipe, Becky!
Definitely will beaking this again! Simply delicious
I’m thrilled you enjoyed the recipe, Kelli!
The best stir fry noodle recipe I’ve ever made. 10/10 recommend.
I’m thrilled you enjoyed the recipe, Kristen!
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’m thinking about using fresh bean sprouts instead of noodles. Do you think that would work? If so, how much bean sprouts do you think would be equate to the noodles that you put in your recipe?
Sure! But be careful because they release a lot of water when stir-fried, so it’ll thin the sauce considerably.
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!