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

I love these Hawaiian Inspired Chicken and Pineapple Skewers, so I wanted to share the recipe this summer. It looks like I am on a roll with chicken recipes. Anyway, I promise I will post something else soon. 

I cut back on my consumption of red meat, so adding protein-rich foods like chicken, tofu, fish, and eggs to my diet was essential. Well, I generally avoid dairy as well. I am able to have sour cream and feta cheese made from sheep’s milk, although I am also attempting to minimize those.

Anyhow, let’s go over this recipe. It’s really easy to see, as you can tell. It will taste much better if you grill it outside after marinating it for an entire hour to allow the flavors to blend and come together.

Tap here for more tasty grill recipes

Having said that, I used my indoor grilling because it was way too hot here. Any will work. In all honesty, it didn’t come out that badly. Lunch was done in no time!

I served them with rice, salad, and low-carb small toasted tortillas. It really was a delicious summer lunch.

Let’s discuss the ingredients. My dishes are genuinely simple to prepare. Use any pepper you have if you don’t have any green peppers. In their place, you can use onions or zucchini, or similar.

Speaking of onions, red onions would have been a fantastic addition to these skewers, but I didn’t have any at the time, and that was okay.

You might also like these recipes:

Grilled Lemon Chicken Skewers

Grilled Chicken Bruschetta

Grilled Pork Chops

Lemon Herb Grilled Salmon

If you decide to make Hawaiian Inspired Chicken and Pineapple Skewers, 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!

Also, check my Amazon store. I am Amazon affiliated and add things I love, used, or used in the past. I love Amazon and shop there often so it was a no-brainer to join their program.

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.

Enjoy!

Yield: SERVES 4

Hawaiian Inspired Chicken and Pineapple Skewers

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Prep Time 10 minutes

Cook Time 7 minutes

Additional Time 1 hour

Total Time 1 hour 17 minutes

Ingredients

• 1 chicken breast (2 halves), cut into bite-size.
• 1 cup sliced Pineapple, preferably fresh but canned can be used as well.
• 1 bell pepper

Chicken Marinade:

• 1/2 Tablespoon onion powder
• 1/2 Tablespoon garlic powder
• 1/2 Tablespoon ginger powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons sugar (brown, or cane sugar)
• 2 tablespoons lemon juice (or apple wider vinegar, like juice, works well too)
• 2 cups chicken bone broth
• 1/4 cup Soy Sauce
• 1/2 tablespoon sesame oil
• 1 tablespoon olive oil

Instructions

1. Cut chicken into bite-size pieces, then place chicken in the large bowl.
2. Add all the ingredients for the marinade. Mix, cover, and place the chicken in the fridge to marinate for about one hour. Make sure to discard marinate after.
3. Slice chicken into bite-size pieces and slice pineapple. If you are using pineapple for the can then take it out of the syrup and set aside.
4. Assemble skewers by adding chicken, pineapple, and then pepper. I like adding two times if I am using small skewers like we have here. If you have large you definitely add more chicken and add more chicken, pineapple, and pepper.
5. Grill for 7 minutes. If you are using an outside grill time might be wary so go by doneness and internal temp which should be 165 degrees Fahrenheit. NOTE: I used an indoor grill that heats from the top and bottom AND it also presses, so my skewers were cooked through in 7 minutes.
6. Serve immediately with salad or rice.

Notes

You can use any other pepper or add onion to this.

Make it ahead. After marinating, discard the marinade and then assemble it. Cover and refrigerate for up to 3 days.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 140Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 1282mgCarbohydrates: 17gNet Carbohydrates: 16gFiber: 1gSugar: 12gProtein: 8g

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

Summer Products I LOVE:

Great Indoor Grill Pan by Le Creuset

Nonstick Mesh Grill Bags

Two-Tone Gingham Napkins

• I am part of Food52 Curator Program, and I earn a commision on sale.

These Pull Apart BBQ Chicken Sliders with TABASCO® Honey BBQ Sauce on Hawaiian rolls are sticky, sweet, and seriously irresistible.

If you’re looking for the perfect BBQ party appetizer, this recipe is a total flavor bomb—and guaranteed to be a crowd favorite.

Summer BBQ Favorite

Nothing says summer like a backyard barbecue, and these sliders are the star of the show. I love shopping at Walmart for my BBQ essentials—it’s my go-to for grabbing everything I need in one trip, from rolls to sauces.

Tap here for more BBQ Recipes

These BBQ chicken sliders are:

• Easy to make
• Loaded with sweet and smoky flavor
• Ideal for feeding a hungry crowd

The soft and buttery Hawaiian rolls pair beautifully with the tender BBQ chicken, melted cheese, and sticky sauce.

Whether you’re hosting a summer party, game day, or potluck, these pull-apart sliders will steal the spotlight.

Why You’ll Love These Sliders

My family devoured a full tray in minutes—and that’s always the best sign. This recipe is fun, simple, and full of flavor.

The TABASCO® Honey BBQ Sauce adds a tangy, smoky sweetness that soaks into the bread just enough to create that finger-licking good experience.

You can even make them your own by adding:

• Sliced red onions
• Pickles or jalapeños for heat
• A sprinkle of cheddar or mozzarella

Tips for Perfect BBQ Chicken Sliders:

• Use rotisserie chicken for a shortcut—easy and juicy!
• Lightly toast the bottom of your rolls before adding the filling to prevent sogginess.
• Brush the tops with melted butter mixed with garlic powder and dried herbs for that golden finish.

More BBQ Inspiration

I’m excited to be part of the Walmart Summer BBQ Celebration Guide, which features amazing summer recipes and ideas to help you host the ultimate gathering. This BBQ chicken sliders recipe is just the beginning!

If you make these Pull Apart BBQ Chicken Sliders, tag me on Instagram @sandraseasycooking or use the hashtag #sandraseasycooking. I love seeing your creations and, with your permission, may even share them!

Thanks for being here, and happy grilling!

NOTE: This post has been sponsored by Walmart. Opinion, content, and picture are mine.

Yield: 4

Pull Apart BBQ Chicken Sliders

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Nothing says Summer like a nice BBQ, and I could not be happier about that. These are super easy and delicious sliders.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 2 pounds chicken thighs, boneless, skinless
• 1 tsp Kosher salt
• 1/2 tsp black pepper
• 1 cup TABASCO® Honey BBQ Sauce, divided in half.
• 12-pack of Hawaiian rolls, halved
• 1/4 cup unsalted butter, melted.
• 4 slices pepper jack cheese
• 16 each dill pickle slices.

Instructions

1. Pre-heat an oven to 375°F.
2. Mix chicken thighs in a bowl with salt, black pepper, and ½ cup of TABASCO® Honey BBQ Sauce and bake on a lined baking sheet for 15-18 minutes.
3. Shred chicken and toss with remaining TABASCO® Honey BBQ Sauce.
4. Cut Hawaiian rolls horizontally, brush with butter, and place cut side up on a lined baking sheet.
5. Place shredded chicken and pepper jack cheese on the bottom half of rolls and cook for 5-8 minutes or until cheese is melted.
6. Top with sliced pickles, the toasted top portion of rolls, and serve immediately.

Notes

You can use BBQ Pork or Beef, cooking time may depend on the type of protein.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 657Total Fat: 39gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 336mgSodium: 3631mgCarbohydrates: 17gFiber: 2gSugar: 11gProtein: 64g

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