Chicken Teriyaki Noodles

a square image of a teriyaki chicken noodle bowl

This teriyaki chicken stir fry with noodles is an easy weeknight dinner made with chicken, vegetables, noodles and a simple homemade teriyaki sauce. It’s ideal for meal prep because the sauce helps keep everything juicy, making leftovers actually worth eating.

note - chicken, noodles and veg amounts can be approximate. Measure homemade teriyaki for consistency.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Japanese

Servings people

Calories 540 kcal

Equipment

wok, optional, but recommended.

Ingredients

Chicken stir fry

600 g (1 ⅓ lb) chicken breast,
3 tablespoon cornflour / cornstarch
1 tablespoon soy sauce
250 g (9 oz) long-life noodles, see note 1. Uncooked, discard any seasoning packet
3 bulbs bok choy,
2 carrots,
1 tablespoon high heat oil , e.g. vegetable, canola

Teriyaki sauce (homemade or 1 cup store bought)

½ cup soy sauce
¼ cup brown sugar
3 tablespoon white wine vinegar, subs note 2
2 cloves garlic, minced, see note 3
1 teaspoon ginger, minced, see note 3
1 tablespoon maple syrup, or golden syrup
¼ cup water

Instructions

Prepare Ingredients

Dice 600 g (1 ⅓ lb) chicken breast and combine with 3 tbsp cornflour / cornstarch and 1 tbsp soy sauce. Set aside to tenderise.
Separate leaves from 3 bulbs bok choy and slice into bite-sized pieces.
Thinly slice 2 carrots
Mince 2 cloves garlic and 1 tsp ginger then mix together with ½ cup soy sauce, ¼ cup brown sugar, 3 tbsp white wine vinegar, 1 tbsp maple syrup, ¼ cup water

Cook

Heat 1 tbsp high heat oil in a large pan or wok then add chicken. Allow them to turn mostly white (approx. 3-5 minutes).
Note - you might have to do it in batches to ensure they brown, not steam (I do it in 2 batches)
While the chicken and sauce is cooking, rehydrate the 250 g (9 oz) long-life noodles until they are flexible but still firmer than you would normally serve them - you should just be able to separate them with a fork. Begin checking approx. 1-2 minutes before the packet time.
Drain and rinse briefly under cold water to stop the cooking.
If you've done the chicken in batches, make sure to add it all back in (if your pan is big enough).
Add heartier vegetables to the pan (e.g. carrot, zucchini, capsicum, bok choy stems depending on what you're using). Let saute for approx. 1 minute.
Add teriyaki sauce to the pan and allow it to come to a bubble. Stir and continue to cook for approx. 2-3 minutes until the sauce begins to thicken.
Note - It doesn't need to be extremely thick because the noodles will absorb some of the sauce. See note 4 if it doesn't thicken at all.
Add bok choy leaves and noodles. Stir to combine with sauce and chicken
The recipe will be done when the chicken reaches 71C (160F).

Video

Notes

Note 1 - Noodles

Dried noodles are recommended if you're meal prepping as they hold their shape better.

Note 2 - White wine vinegar

Substitutions - other white vinegar or lemon juice (each will provide slight flavour variations but as the underlying purpose is balance, it doesn't make a huge difference)

Note 3 - Garlic and Ginger

Fresh is recommended for the best flavour, but jarred can be used in a pinch.

Note 4 - Sauce thickness

The sauce doesn't need to be extremely thick during the cooking because it will be absorbed by the noodles (and you want it to be). If it doesn't thicken AT ALL, this could mean there wasn't enough cornflour on the chicken. Make a cornflour slurry by mixing 1 tablespoon cornflour with 2 tablespoon of water then add to the mixture and let it come back to the boil.

Storing

Store in an airtight container for 3-4 days.

Reheating

This is optional and you can eat them cold.

If reheating, add a drizzle of water before reheating and don't touch. Microwave on 1 minute intervals and stir carefully each time so you don't break the noodles. Don't force it, just add a little more liquid and add back into the microwave. After approx. 3 minutes, they should move around freely.

Freezing

With the long-life noodles this dish freezes surprisingly well - best texture within 2 months. You can store with the noodles (they do lose a little bit of texture), or you can store the chicken and veg without the noodles and cook noodles fresh.

Nutrition

Calories: 540kcalCarbohydrates: 60gProtein: 42gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 96mgSodium: 3117mgPotassium: 869mgFiber: 3gSugar: 18gVitamin A: 5181IUVitamin C: 5mgCalcium: 62mgIron: 4mg

Keyword Meal Prep Recipe, Noodle recipe, Teriyaki chicken

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