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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 8 votes
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Servings 4 servings


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


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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