When it comes to dinner, quick and easy meals are my go-to, and Chicken Teriyaki Noodles top the list.

It’s simple, versatile, and packed with flavor—a recipe that’s perfect for those busy weeknights when time is of the essence.

Why You’ll Love This Recipe?

This dish shines for its simplicity and adaptability. With just a handful of ingredients, you can create a wholesome, satisfying meal. 

Whether you’re a fan of chicken breast, prefer chicken thighs, or opt for vegetarian alternatives like tofu and mushrooms, this recipe is easily customizable. 

Add a medley of fresh vegetables for an extra layer of nutrition and flavor!

Minimal Ingredients, Maximum Flavor—

At its core, Chicken Teriyaki Noodles can be as simple as three main ingredients: chicken, noodles, and teriyaki sauce. But why not elevate it by making your homemade teriyaki sauce? 

Most of the ingredients are pantry staples, and the flavor payoff is worth the extra effort.

This recipe is a lifesaver on hectic days. Plus, if you’re lucky enough to have leftovers, it makes an excellent lunch for the next day—just as delicious and even more convenient!

Ingredients and Variations

Noodles —

Choose your favorite type of noodles, such as:

• Udon: Chewy and perfect for soaking up sauce. I LOVED Sanukya Udon Noodles, but I found something similar on Amazon with decent prices and reviews. Check first in your Asian Market or International store in the freezer section.
• Yakisoba: A classic Japanese option.
• Linguine: A great substitute if you don’t have Asian noodles on hand.

Protein Options —

Not a fan of chicken? Try these alternatives:

• Firm Tofu: A vegetarian favorite.
• Mushrooms: Oyster mushrooms, white mushrooms, or shiitake are all excellent choices.
• Tempeh: Another great plant-based protein option.

Vegetables —

Add a colorful variety of veggies to boost the dish’s flavor and nutrients. Some great options include:

• Green beans
• Carrots
• Peas
• Broccoli
• Edamame

Tips for Success:

•Homemade Teriyaki Sauce: Making your sauce is quick, and you probably already have the ingredients in your pantry. It’s fresher, more flavorful, and free of preservatives.

•Meal Prep-Friendly: Cook extra and store leftovers in an airtight container for up to two days. Reheat in a skillet for the best texture.

Let’s Stay Connected

I hope you’ll try Chicken Teriyaki Noodles—it’s sure to become a family favorite. If you do, I’d love to hear from you! Let me know how it turned out in the comments or tag me on social media under @Sandra’s Easy Cooking

Recipes you might like

• Asian Style Chicken and Pineapple Lettuce Wraps

• Kimchi with Smoked Bacon and Eggs

• Shrimp Pad Thai

Yield: SERVES 4

Chicken Teriyaki Noodles

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Simple and tasty meal ide any time of the week!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

CHICKEN

• 2 halves of boneless, skinless chicken breast, or 4 thighs
• 1 tablespoon olive oil, a drizzle more if needed
• 1 teaspoon cayenne powder, or similar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

VEGETABLES:

• 1 1/2 cup frozen vegetable blend; peas, carrots, green beans and corn

NOODLES:

• 4 packs Udon Noodles, frozen

TERIYAKI SAUCE

• 1/2 cup soy sauce
• 1/4 cup mirin, rice vinegar
• 1/4 cup water
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons sugar

SAUCE THICKENER:

• 1 tablespoon cornstarch
• 1/4 cup cold water

GARNISH:

• Toasted Sesame Seeds
• Geen onions

Instructions

TERIYAKI SAUCE:

1. In a skillet combine all the ingredients for teriyaki sauce and mix well.
2. Combine in a small bowl cornstarch and 1 tsp water and whisk well in a small bowl.
3. In a large pan, add the teriyaki sauce and bring it to a simmer for 15 seconds
4. For thick teriyaki sauce, add the starch slurry to the sauce and whisk over heat until thickened. Remove the pan from heat and set aside.

• NOTE: YOU CAN USE STORE-BOUGHT TERIYAKI SAUCE. I like to USE a VERSION THAT IS THICKER rather than one that looks like soy sauce, but that one is fine too.

VEGETABLES:

• You can steam vegetables in the steamer, microwave, or just in a bit of water on the stovetop. Just let them thaw, no need to overcook.
• When they are not frozen anymore, just toss them with chicken when the chicken is cooked.

• I like using frozen vegetables since they are frozen at the peak of their freshness, plus super convenient.

CHICKEN:

1. Cut chicken breast or a mixture of white and dark meat into bite-size pieces then add to a heated skillet with a drizzle of oil.
2. Cook for a minute then add all the seasoning, stir, and continue cooking for 5 to 6 minutes, turning constantly so it cookies on all sides.
3. When there is no more pink and the fork goes through easily it is ready for another step.

• NOTE: I like using chicken breast, but if you prefer chicken thighs or a combo of both then you are more than welcome to do so.

NOODLES:

• Prep frozen udon noodles according to the package, then add to chicken.
• I buy mine in the International Store in the freezer section. Those are the best, just pick which one you prefer.
• You can also find them on AMAZON if you do not have an international or Asian market where you live.

ASSEMBLE:

1. Add noodles to the chicken and vegetables, then pour sauce over it.
2. Stir well to coat and cook for an additional 2 minutes so the flavors marry.
3. Remove from the heat, sprinkle some chopped scallions if you wish, and toasted sesame seeds.
   
   

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 549Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 192mgSodium: 2320mgCarbohydrates: 39gFiber: 7gSugar: 19gProtein: 48g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Grilled Chicken Bruschetta is one of my favorite low-carb meals. However, you can serve it over salads, with potatoes, rice or even pasta and create something even more incredible.

Now that grilling season is around the corner this chicken will be in rotation around here. I love serving it with salad on the side and keeping it light, and low-carb friendly but as I said the possibilities of side dishes are endless. 

I love adding different cheeses from time to time on Grilled Chicken Bruschetta, or pico de gallo instead of these sweet and delicious tomatoes.

TAP HERE FOR MORE TASTY GRILLED RECIPES

That said, if you wish to stay with a classic I would recommend smoked provolone cheese, and these tomatoes with just a sprinkle of Za’atar.

Adding Za’atar to chicken makes it even better. It’s one of those seasonings that can be served on anything, but when added to it, it makes it even more delicious. 

If you have a chance to make it on the grill please do but you can also make it in the oven or in the skillet.

Recipes you might like:

Grilled Spicy Corn Salad

Tex-Mex Grilled Tofu Quesadillas

Greek Style Beef Skewers

If you decide to make Grilled Chicken Bruschetta please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations! You can also watch the reel on my Instagram account.

Check out my New Blog called Mug Of Reality. I just started a few months ago and it is still a work in progress but I love this process.

Yield: 4 SERVINGS

Grilled Chicken Bruschetta

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Simple and Easy Recipe for a very tasty Grilled Chicken Bruschetta

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

• 4 tbsp. Extra Virgin Olive Oil
• ½ tablespoon lemon zest, approx. from 1 lemon
• Juice of 1 ripe lemon
• ½ tablespoon Sea Salt
• Pepper to taste, approximately 1 tsp.
• 1 tablespoon Organic Herbs De Provence
• 2 boneless skinless chicken breasts,
• 2-3 tomatoes, diced, flash removed
• 2-3 cloves garlic, minced
• 2 tablespoons freshly chopped basil
• 4 slice mozzarella, thicker sliced

Garnish options:

• Freshly grated Parmesan, for serving
• Za'atar Seasoning Spice

Instructions

1. Pat dry chicken with a kitchen paper towel, then slice in half lengthwise and eliminate any fat tissues.
2. In a small bowl, combine Extra Virgin Olive Oil, lemon zest, lemon juice, ½ tablespoon of Sea Salt, about ½ teaspoon of black pepper, and Herbs De Provence, then whisk to combine.
3. Transfer to a large bowl along with chicken; cover well and refrigerate for 20 to 30 minutes.
4. Heat grill over medium-high heat then add chicken. Please discard excess marinade.
5. Grill until charred and cooked to an internal temperature of 165°, about 6 to 7 minutes per side.
6. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with sea Salt and Malden Pepper to taste.
7. While chicken is still on the grill, top each breast with 1 thick deli slice of mozzarella and cover until cheese is melted, about two additional minutes.
8. Just before serving, top chicken with tomato mixture. If desired, garnish with grated Parmesan and Za'atar Seasoning Spice.
9. Serve with a side of mixed greens or any other side dish of your choice.
   

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 381Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 74mgSodium: 1219mgCarbohydrates: 19gNet Carbohydrates: 16gFiber: 3gSugar: 11gProtein: 27g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest