Quick & Easy Teriyaki Chicken Stir-Fry with Noodles | Homemade Recipe

Skip the takeout and enjoy a flavorful, homemade Teriyaki Chicken Stir-Fry with Noodles! This recipe brings together tender chicken, vibrant vegetables, and a delectable homemade teriyaki sauce, all tossed with your choice of noodles. Best of all, it’s ready in just 30 minutes, making it perfect for busy weeknights. Customize it with any fresh or frozen vegetables and your favorite dried pasta for a healthy and satisfying dinner that everyone will love. Say goodbye to greasy takeout and hello to a nutritious and tasty meal!

Teriyaki chicken is a staple in many households, and for good reason! Whether it’s prepared in a slow cooker, transformed into delicious chicken meatballs, or used as a glaze for crispy baked chicken wings, the possibilities are endless. This recipe features a fantastic homemade teriyaki sauce that elevates the entire dish. Forget the bottled stuff and embrace these simple tips for a successful stir-fry at home:

• Mise en Place is Key: Stir-frying is incredibly fast, so ensure all ingredients are prepped and within reach before you start cooking. This includes chopping vegetables, slicing chicken, and measuring out sauces. Proper preparation will prevent you from scrambling during the cooking process and ensure a perfectly cooked dish.
• Preserve Vibrant Colors: To keep your vegetables looking their best, blanch them briefly before stir-frying. Blanching involves quickly boiling the vegetables for a short period, then immediately cooling them in ice water. This process helps to retain their bright colors and crisp-tender texture. Remember to drain them well to avoid excess moisture in your stir-fry.
• The Power of the Boil: Many stir-fry recipes use a slurry, a mixture of cornstarch and water, to thicken the sauce. It’s crucial to bring the sauce to a boil when using cornstarch. This activates the thickening properties of the cornstarch and results in a glossy, syrupy sauce. Skipping this step will leave you with a thin, watery sauce.

Ready to test your stir-fry skills? Grab your knife and get ready for a delicious and easy Teriyaki Chicken Stir-Fry with Noodles. This recipe is a weeknight winner!

Ingredients

Here’s what you’ll need to create this amazing dish:

For the homemade teriyaki sauce:

• Low-sodium soy sauce: This forms the foundation of our savory teriyaki sauce. As with my zucchini noodle stir-fry recipe, using low-sodium soy sauce allows you to control the saltiness of the dish without compromising on flavor.
  • Substitution: For a gluten-free option, tamari sauce is an excellent choice with its similar rich, savory flavor.
• Low-sodium chicken stock: Using low-sodium chicken stock helps prevent an overly salty dish. If using regular chicken stock, be mindful of any additional salt you add.
  • Tip: Leftover chicken stock can be used in my recipe for sticky pineapple chicken or frozen in portioned bags for up to 3 months.
• Pineapple juice: Pineapple juice adds a touch of sweetness and tanginess that balances the savory flavors in the teriyaki sauce. Opt for 100% pure pineapple juice for the best results. Canned pineapple juice works well too.
  • Tip: Extra pineapple juice can be used to add a tropical twist to pineapple coconut bread or cocktails!
• Light brown sugar: Pack the brown sugar firmly into the measuring cup for accurate measurement. This ensures the right amount of sweetness in your sauce.
  • Substitution: Honey or maple syrup can be used as natural sweetener alternatives.
• Garlic and fresh ginger: Fresh garlic and ginger provide an aromatic punch that is essential to the flavor of the teriyaki sauce.
  • Tip: Pre-minced garlic and ground ginger can be used for convenience, substituting ⅛ teaspoon of ground ginger for every 1 tablespoon of fresh.
• Cornstarch: Cornstarch is crucial for thickening the teriyaki sauce to the perfect consistency. It helps create a glossy and flavorful coating for the chicken and vegetables.

For the stir-fry:

• Veggies: A colorful and nutritious mix of your favorite vegetables is key to a great stir-fry. You can use whatever you have on hand. Some great options include broccoli florets, sliced bell peppers, shredded carrots, snap peas, mushrooms, and baby corn.
  • Tip: Pre-cut stir-fry vegetable blends are a convenient shortcut when you’re short on time.
• Boneless, skinless chicken breasts: Thinly sliced chicken breasts cook quickly and absorb the delicious flavors of the teriyaki sauce, resulting in tender and juicy pieces.
  • Substitution: Steak, shrimp, or tofu are all delicious alternatives to chicken in this stir-fry.
• Udon or rice noodles: Udon or rice noodles can typically be found in the Asian or international foods section of most grocery stores.
  • Substitution: If you can’t find udon or rice noodles, feel free to substitute any noodles you have in your pantry. Spaghetti, linguine, or soba noodles can all work well.

See the recipe card below for the complete list of ingredients and quantities.

Frozen Veggies Tip: No need to thaw frozen veggies before stir-frying! Just toss them straight into your hot pan and cook until tender. Keep in mind that they’ll release extra moisture during cooking. To ensure a perfect stir-fry, use medium-high heat and leave the pan uncovered to allow excess water to evaporate quickly.

How to Make Teriyaki Chicken Stir-Fry with Noodles

Get ready to master the art of stir-frying! As mentioned earlier, stir-frying is an incredibly fast cooking method. To ensure success, chop all your vegetables and slice the chicken before you even turn on the stove. This simple step sets you up for a quick and delicious teriyaki chicken stir-fry experience.

Here’s a step-by-step guide to creating this Asian-inspired delight:

1. Prepare the teriyaki sauce and cook your noodles.

2. Stir-fry the veggies. Avoid overcrowding the pan, as this can lead to uneven cooking and soggy vegetables. A wok is ideal for stir-frying, but a large skillet works just as well!
3. Cook the chicken. Slice the chicken thinly and cook it quickly over medium-high heat for tender and juicy results. Be careful not to overcook it, as it can become dry and tough.
4. Add the sauce and bring it to a boil. This step is crucial for achieving that perfect thick, syrupy consistency.
5. Return the vegetables to the pan, add the cooked noodles, and toss to combine. For a different twist, this dish can also be served over steamed coconut rice.

Serve this delicious stir-fry with crispy baked spring rolls as an appetizer. And don’t forget the fortune cookies for dessert!

Common Questions

More Asian-Inspired Favorites

• 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

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Main Course

Teriyaki Chicken Stir-Fry with Noodles Recipe

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

Prep Time 20 mins

Cook Time 8 mins

Total Time 28 mins

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.

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.
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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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