Honey teriyaki chicken noodles are a one pan dinner of browned chicken thighs, bright vegetables, and noodles coated in a homemade teriyaki sauce of soy sauce, honey, ginger, and garlic. They take ten minutes to prepare, cook in twenty, and serve four.
The sauce is stirred together in a bowl, then simmers with the chicken and vegetables until it turns thick and glossy. Honey gives it a gentle sweetness, ginger and garlic keep it lively, and spaghetti or udon soaks up the sauce, making a filling plate that tastes like a takeout favorite at a fraction of the cost.
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Why This Honey Teriyaki Chicken Noodles Dish Works
The teriyaki sauce uses four pantry ingredients and takes two minutes to mix.
Chicken thighs stay tender and juicy even if you cook them a minute too long.
Most of the cooking happens in one pan.
Ingredients for Honey Teriyaki Chicken Noodles
- The chicken is one pound of boneless thighs or breasts cut into small pieces, and the noodles are eight ounces of spaghetti or udon.
- The vegetables are two cups of bell peppers, broccoli, and carrots, and the sauce is one half cup of soy sauce, one quarter cup of honey, one tablespoon of minced ginger, and two minced garlic cloves.
Soy sauce. It brings salt and savory depth.
Honey. It sweetens and thickens the glaze.
Ginger and garlic. They add fresh heat and aroma.
Chicken thighs. They stay juicy.
Noodles. They carry the sauce.
Cooking Honey Teriyaki Chicken Noodles
1. Mix the sauce. Stir the soy sauce, honey, ginger, and garlic in a bowl.
2. Brown the chicken. Heat a tablespoon of oil in a large pan over medium high heat and cook the chicken for seven minutes until browned and cooked through.
3. Add the vegetables. Add the vegetables and cook for four minutes until tender crisp.
4. Simmer. Pour in the sauce and simmer for four minutes until glossy.
5. Add the noodles. Boil the noodles until al dente, drain, and toss them with the chicken and vegetables.
Cut the chicken into small, even pieces. Small pieces cook fast and pick up more sauce, and an even size means none are dry while others stay raw. If you use chicken breast, slice it thinly across the grain so it stays tender through the short cook.
Salt the noodle water well. Plain boiled noodles taste flat even in a flavorful sauce, and the salted water seasons them from the inside. Reserve a half cup of the cooking water before draining, and splash it in if the sauce clings too thickly to the noodles.
Tips and Variations for Honey Teriyaki Chicken Noodles
Flag the allergens. This dish contains soy and wheat, and honey is not safe for children under one year, so check every label.
Do not taste raw marinade. Do not taste any sauce that touched raw chicken, and wash your hands, board, and tools after handling it.
Check the temperature. Chicken is safe at 165 F, so cut a piece open to check.
Use low sodium soy sauce. You can season later.
Add a cornstarch slurry. It thickens the sauce.
Try other noodles. Rice noodles work too.
Add pineapple. It adds a tart sweetness.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of cooked chicken.
For a sweeter sauce, add a spoonful of brown sugar. For a thinner one, add a splash of chicken broth. For more heat, stir in a teaspoon of chili garlic sauce. The sauce is forgiving, so taste it before it goes into the pan and adjust to suit your family.
You can swap the chicken for shrimp, sliced steak, or firm tofu, and use any vegetables such as snap peas, mushrooms, or zucchini. Cut them to a similar size so they cook together, and keep the cook times short so they stay bright and crisp.
Serving Ideas for Honey Teriyaki Chicken Noodles
Serve the noodles hot with sesame seeds, sliced green onions, and a wedge of lime. For more teriyaki ideas, try teriyaki salmon noodles, ground turkey teriyaki stir fry, Hawaiian teriyaki chicken breasts, or sesame soy chicken lo mein.
Storing Honey Teriyaki Chicken Noodles
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a skillet with a splash of water for three minutes, stirring often. Mix the sauce up to a week ahead and keep it in a jar in the refrigerator, so weeknight cooking goes even faster.
FAQ About Honey Teriyaki Chicken Noodles
How do you thicken honey teriyaki chicken noodles?
Simmer the sauce until it coats a spoon, or stir in a cornstarch slurry.
Can you make honey teriyaki chicken noodles ahead of time?
Yes. Cook it a day early and reheat in a skillet.
Can you freeze honey teriyaki chicken noodles?
Yes, for up to two months, though the vegetables soften.
Can I use bottled teriyaki sauce?
Yes, but homemade tastes fresher.
Can I make it gluten free?
Use tamari and rice noodles.
Honey Teriyaki Chicken Noodles
Equipment
- Large skillet
- Large pot
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb boneless chicken thighs or breasts cut into small pieces
- 8 oz spaghetti or udon noodles
- 2 cup mixed bell peppers, broccoli, and carrots
- ½ cup soy sauce
- ¼ cup honey
- 1 tbsp fresh ginger minced
- 2 cloves garlic minced
- 1 tbsp vegetable oil
Instructions
Cooking
- Mix. Stir the soy sauce, honey, ginger, and garlic.
- Brown. Cook the chicken 7 minutes.
- Add. Cook the vegetables 4 minutes.
- Simmer. Add the sauce and simmer 4 minutes.
- Toss. Toss in the cooked noodles.
