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Easy Crispy Chicken Teriyaki Noodles

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A quick and satisfying weeknight dinner featuring crispy pan-fried chicken and noodles tossed in a homemade teriyaki glaze with a perfect sweet-savory balance.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, thinly sliced
  • 8 oz egg noodles or ramen-style noodles, cooked and drained
  • 2 tablespoons vegetable oil
  • ¼ cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds (optional)
  • Steamed broccoli or snap peas (optional)

Instructions

  1. Cook the noodles: Bring a medium pot of water to a boil. Add 8 oz egg noodles and cook according to package instructions (3-5 minutes). Drain and rinse under cold water. Set aside.
  2. Prepare the teriyaki sauce: In a mixing bowl, whisk together ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger. Set aside.
  3. Cook the chicken: Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add thinly sliced chicken breasts in a single layer. Cook undisturbed for 3 minutes to develop a golden crust. Flip and cook another 2-3 minutes until cooked through and edges are crisp. Remove chicken and set aside.
  4. Pan-fry the noodles: In the same skillet, add remaining 1 tablespoon oil. Add cooked noodles in an even layer. Cook without stirring for 3-4 minutes to get crisp edges. Flip and cook another 2 minutes.
  5. Combine and thicken: Return chicken to skillet with noodles. Pour teriyaki sauce over everything and stir to combine. Add cornstarch slurry and cook for 2 minutes until sauce thickens and coats chicken and noodles.
  6. Final touches: Remove from heat. Sprinkle sliced green onions and toasted sesame seeds on top. Add steamed veggies if using.

Notes

Pat chicken dry before cooking to ensure crispiness. Do not stir noodles too soon to develop crispy edges. Use medium-high heat to avoid burning sauce. Cook chicken in batches if needed to prevent steaming. The sauce thickens quickly once cornstarch slurry is added, so stir continuously to avoid lumps. For gluten-free, substitute tamari for soy sauce and use gluten-free noodles.

Nutrition

Keywords: chicken teriyaki noodles, crispy chicken, quick dinner, easy recipe, teriyaki sauce, pan-fried noodles, weeknight meal

Find it online: https://nadinetable.com/easy-crispy-chicken-teriyaki-noodles-recipe-perfect-for-quick-dinners/