Name: One Pan Teriyaki Chicken and Noodles Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 tablespoon canola oil; 3 chicken breasts (cut into 1″ pieces) about 1.5 lb; Salt and pepper, to taste; 1 cup matchstick cut carrots; 1 cup snap peas; 1 bell pepper, sliced; 2 ½ cups chicken broth, sodium reduced; ½ cup soy sauce, sodium reduced; ¼ cup honey; 1 tablespoon white vinegar; 2 teaspoons minced garlic (about 4 cloves); 1 teaspoon fresh ginger; 350 grams Spaghetti, broken in half; 2-3 green onions, sliced

Jump to Recipe

Need dinner in a hurry but yearning for something that feels special? One Pan Teriyaki Chicken and Noodles is the answer you didn’t know you were craving! Imagine juicy chicken, vibrant veggies, and tender noodles, all coated in a shiny teriyaki glaze—every bite brings comfort and joy, plus cleanup is a breeze. Whether it’s a bustling weeknight or a lazy Sunday, this dish brings the magic of your favorite take-out to your own kitchen, and everyone is going to ask for seconds.

One Pan Teriyaki Chicken and Noodles Recipe - Recipe Image

Ingredients You’ll Need

The beauty of One Pan Teriyaki Chicken and Noodles is in its straightforward, essential ingredients—each one brings its own flavor, color, or texture, making every forkful utterly satisfying. Here’s what you’ll need and why:

Canola oil: Neutral in flavor and high-heat friendly, it gives the chicken a gorgeous golden sear.
Chicken breasts (cut into 1″ pieces): This lean protein cooks up tender and soaks up all the savory teriyaki sauce.
Salt and pepper: Classic seasonings to ensure every bite of chicken is savory and never bland.
Matchstick carrots: These add crunch, a dash of earthy sweetness, and bright color.
Snap peas: A pop of green and subtle crispness that stays snappy after cooking.
Bell pepper (sliced): Your choice of color, these become perfectly tender and add natural sweetness.
Chicken broth (sodium reduced): The secret to flavorful noodles and a silky sauce base.
Soy sauce (sodium reduced): Brings the unmistakable umami and savory flavor to the teriyaki sauce.
Honey: Adds that telltale glossy sweetness and balances all the salty flavors.
White vinegar: A dash of acidity to brighten everything up.
Minced garlic (about 4 cloves): Deliciously aromatic, it adds depth and warmth.
Fresh ginger: For a zesty kick and essential teriyaki fragrance.
Spaghetti (350g, broken in half): The pasta soaks up all the flavors—use regular or whole wheat for extra nutrition.
Green onions (sliced): Stirred in at the end, they add freshness and a little crunch.

How to Make One Pan Teriyaki Chicken and Noodles

Step 1: Sear the Chicken

Heat the canola oil in a large skillet over medium-high heat. Add the chicken pieces, season generously with salt and pepper, and spread them out so they get a lovely golden sear. Flip once and cook for 3 to 4 minutes, just until browned—this step is key for flavor and juicy bites!

Step 2: Toss in the Veggies

Scatter in the matchstick carrots, snap peas, and bell pepper. Stir-fry everything for another 2 to 3 minutes. You want those veggies to be bright and tender-crisp, adding both crunch and color to your One Pan Teriyaki Chicken and Noodles.

Step 3: Build the Teriyaki Sauce

Now pour in the chicken broth and soy sauce, add the honey, a splash of white vinegar, the minced garlic, and fresh grated ginger. Give everything a really good stir to blend these tasty flavors together—your kitchen should already smell amazing!

Step 4: Simmer with the Noodles

Bring everything to a gentle simmer, then nestle in the broken spaghetti. Give it a quick stir, reduce the heat to medium, and cover the skillet. Let it cook for 10 to 12 minutes, stirring occasionally so the noodles don’t stick and so they soak up every drop of that sweet-salty sauce. You’re looking for perfectly al dente noodles and a glossy, slightly thick sauce.

Step 5: Finish and Serve

Right at the end, stir in the sliced green onions for a fresh lift. Give everything one last toss, then dish up your One Pan Teriyaki Chicken and Noodles while it’s piping hot and glistening. Time to dig in!

How to Serve One Pan Teriyaki Chicken and Noodles

Garnishes

For that restaurant-worthy touch, sprinkle over toasted sesame seeds or a bit more sliced green onion. If you love a little kick, a few thin slices of red chili or a drizzle of sriracha never hurts. Fresh cilantro or a dash of black pepper can give your plate a colorful, aromatic finish too.

Side Dishes

One Pan Teriyaki Chicken and Noodles is truly a meal in itself, but if you want to round it out for company or a special night, try serving it with a crisp Asian slaw, simple cucumber salad, or some steamed edamame. Even a side of miso soup can make this feast extra comforting!

Creative Ways to Present

Ladle your noodles into deep bowls for that cozy, abundant look, or use large shallow plates for a more elegant touch. Twist the noodles with tongs for a charming nest effect, and top with the seared chicken and veggies. For a fun family dinner, let everyone top their own bowl with favorite add-ons like chopped peanuts, fresh lime wedges, or chili flakes.

Make Ahead and Storage

Storing Leftovers

Pack any leftover One Pan Teriyaki Chicken and Noodles into airtight containers and pop them in the fridge. They’ll keep well for up to 3 days, making them perfect for easy lunches or quick dinners. The flavors meld and deepen overnight, so don’t be surprised if you think it tastes even better the next day!

Freezing

If you have a bumper batch, you can freeze portions of this dish. Just let everything cool completely before sealing in freezer-safe containers or bags. Freeze for up to 2 months. For best texture, try to undercook the noodles slightly if you plan to freeze the whole recipe, as they’ll soften a little when reheated.

Reheating

Reheat One Pan Teriyaki Chicken and Noodles gently on the stovetop or in the microwave, adding a splash of water or chicken broth to loosen up the sauce. Heat it just until piping hot, stirring once or twice. The veggies may soften a bit, but all those savory, sweet flavors will still shine.

FAQs

Can I use a different type of noodle?

Absolutely! While spaghetti works perfectly in this dish, you can swap in linguine, udon noodles, or even rice noodles if you wish. Just adjust the cooking time to ensure the noodles are tender and have absorbed all the sauce.

What vegetables can I substitute?

This recipe is super flexible. Try using broccoli florets, snow peas, mushrooms, or baby corn in place of carrots or snap peas. Use what you have on hand or what’s in season—One Pan Teriyaki Chicken and Noodles always adapts!

Is it possible to make this recipe vegetarian?

Definitely! Simply swap in extra-firm tofu or your favorite meat alternative for the chicken, use vegetable broth in place of chicken broth, and you’ll have a protein-packed, plant-based version.

Can I prepare the sauce ahead of time?

Yes! You can mix up the chicken broth, soy sauce, honey, vinegar, garlic, and ginger and keep it in a sealed jar in the fridge for a few days. When you’re ready, just pour into the pan as directed and dinner will come together even faster.

How do I avoid mushy noodles?

To keep your noodles perfectly al dente, don’t overcook them, and remember to stir occasionally as they simmer. If you find the sauce reducing too quickly, add a splash more broth and check the noodles a couple of minutes before the full cooking time.

Final Thoughts

There you have it—dinner made easy, with maximum flavor and minimal fuss! One Pan Teriyaki Chicken and Noodles isn’t just another quick recipe; it’s a new family favorite in the making. Dive in, customize it, and enjoy comfort food the easy way. Your weeknights just got way more delicious!

One Pan Teriyaki Chicken and Noodles Recipe

★★★★★

5.3 from 31 reviews

Author: Zoe
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

Enjoy a flavorful and satisfying meal with this easy One Pan Teriyaki Chicken and Noodles recipe. Tender chicken, crisp vegetables, and savory teriyaki sauce come together in a single pan for a delicious dinner.

Instructions

Add canola oil to a large skillet over medium-high heat. Add chicken, season with salt and pepper and cook, flipping once, until browned (3-4 minutes). Add the carrots, peas, and peppers and cook for 2-3 minutes, until tender-crisp.
Add the chicken broth, soy sauce, honey, vinegar, garlic, and ginger and stir until combined. Bring to a simmer over medium-high heat, add spaghetti. Reduce heat to medium, cover and cook, stirring occasionally, for about 10-12 minutes, until al dente. Stir in green onions and serve.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Pan Cooking
Cuisine: Asian