Teriyaki Chicken With Sesame Noodles Recipe

This savory Teriyaki Chicken with Sesame Noodles is made with tender chicken thighs, chewy spaghetti noodles, a simple homemade teriyaki glaze, toasted sesame oil, and fresh broccoli florets. This recipe creates a perfectly balanced and deeply flavorful main course that is better than takeout. Ideal for a busy weeknight dinner, this delicious meal comes together quickly and serves a family of 4.

Teriyaki Chicken with Sesame Noodles Ingredients

For the Teriyaki Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey or maple syrup
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons of water (slurry)

For the Sesame Noodles:

• 12 oz spaghetti or linguine
• 1 large head of broccoli, cut into bite-sized florets
• 3 tablespoons toasted sesame oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar

For Garnish:

• 2 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds

How To Make Teriyaki Chicken with Sesame Noodles

1. Prepare the sauce: In a small bowl, whisk together the 1/2 cup of soy sauce, honey, minced garlic, and grated ginger. Set aside.
2. Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
3. Glaze the chicken: Pour the teriyaki sauce mixture over the cooked chicken. Bring the sauce to a simmer. Stir in the cornstarch slurry and continue to cook for 1-2 minutes until the sauce thickens and coats the chicken beautifully. Remove from heat.
4. Cook noodles and broccoli: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. In the last 3 minutes of cooking, add the broccoli florets to the pot to blanch them with the noodles.
5. Dress the noodles: Drain the noodles and broccoli well. Return them to the pot and add the toasted sesame oil, 2 tablespoons of soy sauce, and rice vinegar. Toss everything together until the noodles are evenly coated.
6. Assemble and serve: Divide the sesame noodles and broccoli among four bowls. Top with the teriyaki chicken and garnish with sliced scallions and toasted sesame seeds before serving.

Recipe Tips

• Use Chicken Thighs: Chicken thighs are more forgiving than chicken breasts and stay incredibly juicy and tender, which works perfectly with the rich teriyaki glaze.
• Don’t Overcook the Noodles: Cook the pasta until it is al dente (still has a slight bite). It will continue to soften slightly as you toss it with the dressing, and this prevents it from becoming mushy.
• Toast Your Sesame Seeds: For a richer, nuttier flavor, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until they are fragrant and lightly golden.
• Control the Salt: Using low-sodium soy sauce in both the chicken and the noodles is key. This allows you to build savory flavor without making the final dish overly salty.

What To Serve Teriyaki Chicken with Sesame Noodles

This dish is a fantastic all-in-one meal, but if you’d like to add some sides, keep them light and fresh. A simple sliced cucumber salad marinated in rice vinegar, some steamed edamame sprinkled with flaky sea salt, or crispy vegetable spring rolls would all be excellent accompaniments.

How To Store Teriyaki Chicken Leftovers

• Refrigerate: Store leftover teriyaki chicken and sesame noodles in separate airtight containers in the refrigerator for up to 3 days. Storing them separately helps the noodles maintain a better texture.
• Freeze: The teriyaki chicken freezes well. Store it in a freezer-safe container or bag for up to 3 months. The noodles do not freeze well, as they can become very soft upon thawing. It’s best to cook a fresh batch of noodles when you’re ready to serve.

Teriyaki Chicken with Sesame Noodles Nutrition Facts

• Calories: 595 kcal
• Total Fat: 22g
• Saturated Fat: 4g
• Cholesterol: 130mg
• Sodium: 950mg
• Total Carbohydrate: 65g
• Dietary Fiber: 5g
• Sugars: 18g
• Protein: 38g

Frequently Asked Questions

• Can I use chicken breast instead of thighs? Yes, you can use chicken breast. Cut it into uniform 1-inch pieces and be careful not to overcook it, as it can dry out more easily than thighs. Cook it until it is just opaque throughout.
• What other kinds of noodles can I use? This recipe is very flexible. Ramen noodles, udon noodles, or even whole wheat spaghetti would work wonderfully as a substitute for regular spaghetti.
• Can I add other vegetables? Certainly! Sliced red bell peppers, shredded carrots, or snow peas would be great additions. You can add them to the skillet for the last few minutes of cooking the chicken, or blanch them along with the broccoli.
• Is there a substitute for honey? Yes, you can easily substitute the honey with maple syrup or brown sugar for a similar level of sweetness in the teriyaki sauce.

Try More Recipes:

• Teriyaki Mushroom And Egg Noodle Bowls Recipe
• Teriyaki Salmon And Kale Sheet Pan Supper Recipe
• Teriyaki Sheetpan Pork Recipe