Teriyaki Chicken and Noodles (One Pot)
Quick, nutritious, and made in one pot. Teriyaki chicken and noodles is packed with protein and veggies for a healthier spin on your favorite takeout.
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Craving takeout but want something healthier and just as satisfying? This teriyaki chicken and noodles is a one-pot meal packed with tender chicken, fresh veggies, and a rich, flavorful sauce that’s ready in under 30 minutes.
As a dietitian, I love how this recipe prioritizes protein and vegetables to keep you full longer, while still delivering that crave-worthy teriyaki flavor. It’s quick, wholesome, and perfect for busy weeknights. Scroll down for the full recipe and tips to make it work for you.
Want more healthy, one-pot dinners? Try my healthier hamburger helper, philly cheesesteak pasta, or chicken sausage and orzo.
Why it’s dietitian-approved
- One pot. Save time and energy with this no-fuss dinner recipe that’s ready in less than 30-minutes.
- Veggie and protein-packed. This easy dinner prioritizes veggies and packs 34 grams of protein per serving to keep you full longer.
- Better than takeout. These teriyaki chicken with noodles tastes like takeout, but without the extra fat, sodium, and calories you’d get at a restaurant.
Ingredients in teriyaki chicken and noodles
Scroll down to the recipe card for the full ingredients list and detailed recipe.
- Corn starch: This helps thicken your stir fry sauce.
- Water: Water helps add volume to your stir fry sauce. You could also use chicken or vegetable broth for a little extra flavor.
- Soy sauce: I prefer the flavor of regular soy sauce, but you could use low sodium if preferred.
- Packed brown sugar: After a few rounds of testing, I preferred the flavor of the teriyaki sauce with a mix of brown sugar and honey — it adds more depth. You can use any mix of sugars you prefer including table sugar, agave, or maple syrup.
- Honey: See above.
- Mirin: Mirin is a sweet fermented rice wine used in Japanese cooking. You can leave this out if you can’t find it.
- Sesame oil: Just a touch to add some subtle sesame flavor.
- Garlic: I prefer the recipe with freshly minced garlic, but you could substitute for garlic powder or jarred garlic if needed.
- Ground ginger: Fresh ginger will always be best, but I find it annoying to work with! If you’d prefer to use fresh ginger, you’ll just need a 1-inch nub.
- Red pepper flakes: An optional pinch for just a little heat in your sauce.
- Avocado oil: This will be your cooking oil for the chicken and vegetables. You could use canola oil or vegetable oil instead.
- Chicken breasts: You’ll need two large chicken breasts or three smaller ones. This will be the main protein for your teriyaki chicken and noodles.
- Stir fry vegetables: You can use any stir fry vegetables you prefer. I like a mix with chopped broccoli, snow peas, and carrot, but you could also use cabbage, bell pepper, onion, cauliflower, or green beans.
- Dried ramen noodles: You’re looking for instant ramen noodles sold in the small packs. Any ramen pack within 80-120 grams in size will work fine. Dispose of the seasoning package.
Swaps to make it easier
- Store bought sauce (you’ll need about 2 cups)
- Pre-cut stir fry vegetable mix
- Ground chicken instead of chicken breast
How to make teriyaki chicken and noodles
Step 1: Whisk corn starch and water together.
Step 2: Stir in remaining sauce ingredients and whisk until smooth.
Step 3: In a large pot heated to medium, add chicken breasts to the pan and spread them out throughout the pan. Season with salt and pepper. Cook on all sides until the outsides are golden.
Step 4: Add vegetables and stir. Cover, and cook for 2-3 minutes. Stir again.
Step 5: Push chicken and vegetables aside and add noodles to the empty space. Pour the sauce directly over top. Cover and cook for 3-4 minutes.
Step 6: Stir and break apart noodles. Cover and cook again until noodles and vegetables are fully cooked through.
Topping ideas
Add some satisfying flavor and texture to your teriyaki chicken and noodle stir-fry with these optional toppings:
- Sesame seeds
- Sliced green onion
- Spicy mayonnaise
- Chili crisp (this is my favorite brand)
- Sriracha
Top tips
- Prep before you start. This recipe for one-pot teriyaki chicken and noodles comes together quickly, so have all your ingredients chopped, measured, and ready to go.
- Let the chicken brown properly. For the best flavor and texture, avoid stirring the chicken too often in the first few minutes of cooking. Let it develop a golden crust before flipping to lock in juiciness and add a slight sear.
- Don’t overcook your noodles. Instant ramen cooks fast, so keep a close eye on things once it’s been added.
Dietary restrictions
- Vegetarian: Swap chicken for extra firm tofu and/or shelled edamame.
- Vegan: Use tofu or edamame instead of chicken, and swap honey for maple syrup.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and swap ramen noodles for gluten-free rice noodles or another gluten-free instant noodle.
- Higher protein: Add an extra chicken breast.
- Lower Sodium: Use low-sodium soy sauce and swap water for unsalted broth. Omit any added salt.
- Lower Carb: Swap ramen for spiralized zucchini. Reduce the amount of brown sugar and/or honey.
Common questions
Yes! Any noodles you enjoy will work in this recipe for teriyaki chicken and noodle stir-fry — but not every noodle can be cooked in the same pot as the chicken and veggies. If you want to keep this a one-pot recipe, I recommend sticking with ramen or another Asian-style instant noodle. If you want to use soba noodles, rice noodles, or others, cook them separately and stir in with the sauce at the end.
Absolutely! For a no-chop dinner, use ground chicken or ground pork instead of chicken breast. Thin-sliced beef, cubed tofu, and edamame will also work.
Yes, you can use store-bought teriyaki sauce instead of making it yourself. You’ll need at least 2 cups of sauce. If needed, add more sauce or thin with a splash or water or broth.
It doesn’t matter! You’ll just need any pan or pot big enough to cook your chicken, veggies, and noodles at once. You can use a large sauté pan, Dutch oven, or wok.
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Teriyaki Chicken and Noodles (One Pot)
Ingredients
Teriyaki Sauce
- 2 Tbsp cornstarch
- 1 cup water
- ⅓ cup soy sauce
- 3 Tbsp packed brown sugar
- 2 Tbsp honey
- 2 Tbsp mirin
- 2 tsp sesame oil
- 3 cloves garlic, minced
- ½ tsp ground ginger
- pinch red pepper flakes, optional
Stir Fry
- 1 Tbsp avocado oil, or another neutral cooking oil
- 2 large skinless boneless chicken breasts, cut into small ½-inch cubes
- salt and pepper
- 4 cups chopped stir fry vegetables, I like a mix of chopped broccoli, sliced carrots, and whole snow peas
- 2 packages (80 grams each) dried ramen noodles, or any instant Asian-style noodles
Equipment
- large pot or sauté pan
Instructions
- In a large measuring cup, whisk corn starch and water together until combined. Stir in remaining sauce ingredients and whisk until smooth. Set aside.
- Heat your large pot to medium and add oil. Add chicken breasts to the pan and spread them out throughout the pan. Season with salt and pepper. Cook for 3-4 minutes untouched, then stir. Continue cooking for a few minutes until all sides are golden brown, stirring again as needed. It's okay if your chicken isn't fully cooked through yet.
- Add vegetables and stir. Cover, and cook for 2-3 minutes. Stir again.
- Push chicken and vegetables to one half of your pan to make room for the noodles. Add noodles to the empty space, and then pour the sauce directly over top. Cover and cook, untouched, for 3-4 minutes.
- Stir, and gently start to break up the noodles. Cover again, continuing to cook for a few minutes at a time until noodles and veggies are cooked through.
- Serve with sliced green onion, sesame seeds, and/or spicy mayo. Enjoy!
Notes
- If you’d prefer to use store bought sauce, you’ll need about 2 cups. Thin with water or add extra sauce as needed.
- To use rice noodles or soba noodles, cook them separately and stir them in at the end.
Such an easy one-pot dinner!