Go Back
- 2 boneless, skinless chicken breasts, thinly sliced into strips - 8 oz. soba noodles (or your noodle preference) - 1 cup broccoli florets - 1 bell pepper, thinly sliced (any vibrant color) - 1 carrot, julienned - 3 green onions, chopped into small pieces - 4 tablespoons soy sauce - 2 tablespoons honey - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, finely grated - 2 cloves garlic, minced - 1 teaspoon cornstarch - Salt and freshly ground pepper to taste - 1 tablespoon toasted sesame seeds - Medium bowl for marinating - Pot for cooking noodles - Large skillet or wok for stir-frying - Whisk for mixing cornstarch slurry - Deep serving bowls for presentation Gathering the right ingredients and tools makes this dish easy and fun. With fresh chicken and vibrant veggies, you create a colorful bowl that is tasty and quick. Enjoy the process of cooking and the joy of sharing this meal! To start, you need to mix the chicken with the sauce. In a medium bowl, combine the sliced chicken, soy sauce, honey, grated ginger, and minced garlic. Add a pinch of salt and pepper to taste. This simple blend gives the chicken amazing flavor. Let it marinate for at least 15 minutes. This time helps the chicken soak up the taste. The longer you marinate, the better it becomes. Next, cook the noodles. Boil a pot of salted water. Add the soba noodles and cook them until they are al dente. This means they should still have a slight bite. Follow the package instructions for timing. After cooking, drain the noodles. Rinse them under cold water to stop the cooking process. This keeps them from getting mushy. Set them aside for later. Now, let’s stir-fry the veggies. Heat sesame oil in a large skillet over medium-high heat. Once the oil is hot, add the broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry these for 5-7 minutes. You want them tender but still crisp. This keeps their vibrant colors and crunchy texture. It’s time to cook the chicken. Push the cooked veggies to one side of the skillet. On the other side, add the marinated chicken. Cook it for 5-6 minutes. Stir it occasionally to ensure even cooking. The chicken should be fully cooked and lightly browned. This step develops the flavor, making the dish even better. Now, let’s combine everything. In a small bowl, whisk the cornstarch with a tablespoon of water to make a slurry. Pour this into the skillet with the chicken and veggies. Then, add the cooked noodles. Use tongs or a spatula to gently toss everything together. This mixes the flavors well. Cook for one more minute until the sauce thickens and coats the noodles. For serving, use a large spoon to divide the noodle mix into deep bowls. Garnish with chopped green onions and sprinkle with toasted sesame seeds if you like. Drizzle a little extra soy sauce on top for added flavor. Arrange the toppings artfully for a beautiful presentation. Enjoy your homemade Teriyaki chicken noodle bowls! For busy cooks, marinating chicken can feel like a chore. To save time, consider marinating overnight. This helps build flavor and makes meal prep easier. If you need a quicker option, try a minimum of 15 minutes. This still enhances the taste. Balancing sweetness and salt is key. Use two tablespoons of honey for a nice sweet touch. The soy sauce adds saltiness. Adjust these to fit your taste. If you like it sweeter, add a bit more honey. For less salt, reduce soy sauce. If you want to change things up from soba noodles, use rice noodles or udon. Both work great in this dish and change the look and taste. To keep noodles from sticking, rinse them under cold water after cooking. This helps stop the cooking process. You can also toss them with a bit of sesame oil. This adds flavor and keeps them loose. Seasonal veggies can brighten your bowl. Try snap peas in spring or zucchini in summer. Fall brings great options like butternut squash. In winter, use hearty greens like kale. Adding more vegetables boosts nutrition. Carrots add crunch and color. Broccoli gives you fiber. Bell peppers provide vitamins. Mix and match to fit your diet needs. More veggies mean more flavor and health benefits! {{image_4}} Substituting Chicken with Other Proteins You can switch the chicken for other meats. Try beef or shrimp for a tasty twist. Thinly slice the beef or use peeled shrimp. Both cook fast and pair well with teriyaki sauce. Vegetarian Options For a meatless meal, use tofu or tempeh. Both options soak up flavors well. Cut them into small cubes and marinate just like chicken. You can also use chickpeas for added protein and fiber. Adding Spices or Heat Want more kick? Add red pepper flakes or sriracha to the sauce. A little goes a long way. You could also sprinkle some black pepper for a gentle spice that won't overpower. Incorporating Citrus for Freshness Adding citrus can brighten the dish. Squeeze fresh lime or lemon juice before serving. You can even add zest for an extra zing. It balances the sweetness of the teriyaki sauce. Making it Gluten-Free To make this dish gluten-free, choose tamari instead of soy sauce. Tamari has a similar taste and works well in this recipe. Be sure to use gluten-free noodles too, like rice noodles. Low-Carb Noodle Options For a low-carb choice, swap regular noodles with zucchini noodles or shirataki noodles. Both options are light and healthy. They let the teriyaki flavor shine through without the carbs. To store your Teriyaki chicken noodle bowls, first let them cool down. Place the leftover food in shallow containers. This helps it cool faster and keeps it safe. Use airtight containers to keep the flavors fresh. I recommend glass containers for safe reheating. You can also use BPA-free plastic containers. When reheating, use the microwave for convenience. Place the leftover in a microwave-safe bowl. Cover it with a damp paper towel to keep moisture in. Heat for one minute, then stir. If it needs more time, heat in 30-second bursts. This method helps keep the chicken tender and the noodles from drying out. To reheat in a pan, add a splash of water. Heat on medium until warmed through. Stir gently to avoid overcooking. This keeps everything tasty and fresh. For long-term storage, freezing works great. Divide the noodle bowls into portions. Use freezer-safe containers or bags. Make sure to remove as much air as possible to prevent freezer burn. Label each container with the date for easy tracking. When you're ready to eat, thaw in the fridge overnight. For a quicker method, place the sealed bag in cold water. Once thawed, reheat using the microwave or stovetop methods mentioned earlier. Enjoy your meal as if it were fresh! To make Teriyaki sauce from scratch, mix soy sauce, honey, ginger, and minced garlic. For thickness, add a bit of cornstarch mixed with water. This simple blend gives you a fresh sauce. You can adjust the sweetness by adding more honey, if you like. Yes! You can use many types of noodles. Soba noodles are great, but rice noodles or udon work too. Choose what you enjoy or have at home. Each type adds a unique taste, making your bowl special. Teriyaki chicken lasts about three to four days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty for your next meal. You can add many vegetables! Broccoli, bell peppers, and carrots are great choices. Other options include snap peas, mushrooms, or spinach. Use what you like or what is in season. This adds color, flavor, and nutrition. Yes, you can prepare parts of this recipe in advance. Marinate the chicken a day before and chop vegetables ahead of time. Cook the noodles and stir-fry everything when you are ready to eat. This saves time on busy days. Teriyaki chicken noodle bowls go well with simple sides. Try steamed edamame or a fresh cucumber salad. You can also serve it with miso soup for a full meal. These pairings complement the flavors nicely. In this post, I shared how to make tasty Teriyaki chicken noodle bowls. We covered key ingredients, step-by-step cooking methods, and helpful tips. You'll find options for protein choices and ways to customize flavors. Plus, I provided storage and reheating advice to keep your meals fresh. Making this dish can be quick and fun! Experiment with ingredients based on your taste. Enjoy these bowls for any meal, and don't hesitate to share your results!

Teriyaki Chicken Noodle Bowls Better Than Takeout

Get ready to delight your taste buds with these Teriyaki Chicken Noodle Bowls! This mouthwatering dish features tender chicken, fresh vegetables, and savory soba noodles tossed in a rich, homemade teriyaki sauce. Perfect for a quick weeknight dinner, this recipe is customizable and full of flavor. Click through to explore the full recipe and make mealtime exciting again! Your new favorite dinner awaits!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, thinly sliced into strips

8 oz. soba noodles (or your noodle preference)

1 cup broccoli florets

1 bell pepper, thinly sliced (any vibrant color)

1 carrot, julienned

3 green onions, chopped into small pieces

4 tablespoons soy sauce

2 tablespoons honey

2 tablespoons sesame oil

1 tablespoon fresh ginger, finely grated

2 cloves garlic, minced

1 teaspoon cornstarch

1 tablespoon toasted sesame seeds (optional, for garnish)

Salt and freshly ground pepper to taste

Instructions
 

Prepare the Chicken: In a medium bowl, mix the sliced chicken with soy sauce, honey, grated ginger, minced garlic, and a pinch of salt and pepper. Cover and allow to marinate for a minimum of 15 minutes to enhance the flavors.

    Cook the Noodles: In a pot of generously salted boiling water, cook the soba noodles according to the package instructions until they are al dente. Once cooked, drain and rinse them under cold water to halt further cooking. Set aside for later use.

      Stir-Fry the Vegetables: Heat sesame oil in a large skillet or wok over medium-high heat. Once hot, add the broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry the vegetables for about 5-7 minutes until they become tender yet remain crisp, retaining their vibrant colors.

        Cook the Chicken: Push the cooked vegetables to one side of the skillet, creating space on the other side. Add the marinated chicken to the free side and cook for approximately 5-6 minutes, stirring occasionally, until the chicken is thoroughly cooked and lightly browned.

          Combine and Thicken: In a small bowl, whisk the cornstarch with a tablespoon of water to create a slurry. Pour this slurry into the skillet with the chicken and vegetables. Then, add the cooked noodles and gently toss everything together until well incorporated. Cook for an additional minute, until the sauce has thickened slightly and clings to the noodles and chicken.

            Serve: Use a large spoon to divide the Teriyaki chicken noodle mix into deep serving bowls. Garnish generously with chopped green onions and sprinkle with toasted sesame seeds, if desired, for an extra touch of flavor and crunch.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                - Presentation Tips: Serve in deep bowls and drizzle a small amount of extra soy sauce on top for added flavor. Arrange the chopped green onions and sesame seeds artfully for a delightful visual effect and pop of color. Enjoy your meal!