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 - ingredients can be approximate

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Japanese

Servings people

Calories 643 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
3 bulbs bok choy,
2 carrots,
1 tablespoon high heat oil , e.g. sesame, vegetable, canola

Teriyaki sauce (homemade or 1 cup store bought)

120 ml (½ cup) soy sauce
50 g (¼ cup) brown sugar
45 ml (3 tablespoon) mirin, subs note 2
2 cloves garlic, minced, see note 3
1 teaspoon ginger, minced, see note 3
1 tablespoon maple syrup, or golden syrup
60 ml (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 120 ml (½ cup) soy sauce, 50 g (¼ cup) brown sugar, 45 ml (3 tablespoon) mirin, 1 tbsp maple syrup, 60 ml (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 is cooking, rehydrate 250 g (9 oz) long-life noodles according to packet instructions (minus 1 minute). Drain and rinse with cold water.
Once the outside of the chicken is white, add teriyaki sauce to the pan and stir to coat.
Once boiling (approx. 5 minutes), reduce heat to medium-low and add carrots and any other heartier vegetables. Stir fry for 2-3 minutes. bok choy and noodles.
Add bok choy 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 - Mirin

Substitutions - rice vinegar + sugar, white wine + sugar, sake + sugar, white wine vinegar + sugar

Note 3 - Garlic and Ginger

As this recipe calls for simple ingredients, I highly recommend using fresh garlic and ginger. If needed, a paste or jarred will be fine, but it won't have the same impact of flavour.

Storing

This teriyaki chicken stir fry should be stored in an airtight container for 3-4 days. Texture will decline because of the noodles and veggies, but taste will still be fine. For best texture, consume within 2 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. 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: 643kcalCarbohydrates: 80gProtein: 52gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 96mgSodium: 3863mgPotassium: 2464mgFiber: 9gSugar: 29gVitamin A: 33296IUVitamin C: 288mgCalcium: 725mgIron: 9mg

Keyword Meal Prep Recipe, Noodle recipe, Teriyaki chicken

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