Intro

Some recipes come from careful planning, and others are born out of hunger, chaos, and whatever happens to be sitting in the fridge at 6:30 p.m. Chicken Teriyaki Stir Fry with Rice Noodles is firmly in the second category for me, and honestly, that’s part of why I love it so much.

I still remember the first time I made it on a rainy evening, hair in a messy bun, apron already splattered from lunch prep, craving something cozy but bright at the same time. The sizzle of chicken hitting a hot pan, the sweet-savory aroma of teriyaki sauce caramelizing, and those slippery rice noodles soaking up every drop of flavor—it felt like instant comfort.

As a female chef who cooks at home as much as I do in professional kitchens, I’m always chasing that balance between food that feels impressive and food that feels doable.

This Chicken Teriyaki Stir Fry with Rice Noodles hits that sweet spot perfectly. It’s the kind of meal you can throw together on a weeknight but still serve proudly to friends, with everyone leaning over their bowls and asking, “Wait… you made this?”

I love how this dish fills the kitchen with warmth. The soy sauce and brown sugar create that unmistakable teriyaki perfume, the garlic and ginger wake everything up, and the vegetables keep it fresh and colorful.

This isn’t just dinner; it’s a moment. And whether you’re cooking for your family, your partner, or just yourself with a glass of wine on the counter, this homemade Chicken Teriyaki Stir Fry with Rice Noodles is about to become one of your go-to favorites.

What is Chicken Teriyaki Stir Fry with Rice Noodles?

At its heart, Chicken Teriyaki Stir Fry with Rice Noodles is a beautiful blend of tender chicken, crisp vegetables, chewy rice noodles, and a glossy teriyaki sauce that coats everything like a warm hug.

It takes inspiration from classic teriyaki flavors—salty soy sauce, gentle sweetness, and a hint of umami—but adapts them into a stir-fry format that’s fast, flexible, and endlessly satisfying.

What makes this dish special is the rice noodles. Instead of traditional white rice, the noodles bring a soft, slightly elastic texture that absorbs sauce like a sponge. Every bite feels juicy and flavorful, without being heavy. The chicken stays tender, the vegetables keep their snap, and the sauce ties it all together with that familiar sweet-savory balance that makes teriyaki so irresistible.

This is my take on a classic Chicken Teriyaki Stir Fry with Rice Noodles, but with home-cook freedom built in. You can adjust the sweetness, add extra veggies, or even swap proteins if needed. It’s approachable, comforting, and just a little bit addictive.

Why I Keep Coming Back to This Recipe

There are recipes I test once and forget, and then there are recipes like this one that sneak into my weekly rotation. This easy Chicken Teriyaki Stir Fry recipe works because it respects your time without sacrificing flavor. It’s quick enough for busy nights, but layered enough to feel special.

I also love how forgiving it is. Overcook the noodles slightly? The sauce saves them. Chicken a bit too browned? That caramelization just adds flavor. It’s the kind of recipe that builds confidence, especially if stir-frying feels intimidating.

Equipment List

You don’t need anything fancy here, which is part of the charm:

Large skillet or wok
Medium pot for cooking rice noodles
Sharp chef’s knife
Cutting board
Tongs or a wooden spatula
Small bowl for mixing sauce

Ingredients

For the Stir Fry

8 oz (225 g) rice noodles
1 lb (450 g) boneless, skinless chicken breast, sliced thin
2 tablespoons neutral oil (canola or vegetable)
1 red bell pepper, thinly sliced
1 cup broccoli florets
1 medium carrot, julienned
3 cloves garlic, minced
1 tablespoon fresh ginger, grated

For the Teriyaki Sauce

1/3 cup soy sauce (low sodium preferred)
3 tablespoons brown sugar
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water

Optional Garnishes

Sliced green onions
Toasted sesame seeds
Red chili flakes
Fresh cilantro

Instructions

Step 1: Soften the Rice Noodles

Cook the rice noodles according to package instructions until just tender. You want them soft but still slightly chewy. Drain and set aside, tossing lightly with a drop of oil to prevent sticking.

Step 2: Make the Teriyaki Sauce

In a small bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, cornstarch, and water. The sauce should look glossy and smooth, with no lumps. Set it aside—it’s about to do some magic.

Step 3: Sear the Chicken

Heat the oil in a large skillet or wok over medium-high heat. Add the sliced chicken in a single layer and let it cook undisturbed for a minute or two until lightly golden. Flip and cook until just done. Remove from the pan and set aside.

Step 4: Stir Fry the Vegetables

In the same pan, add the bell pepper, broccoli, and carrot. Stir fry for 3–4 minutes until they’re vibrant and just tender. Add the garlic and ginger and cook for another 30 seconds, until fragrant.

Step 5: Bring It All Together

Return the chicken to the pan, add the cooked rice noodles, and pour the teriyaki sauce over everything. Toss gently until the sauce thickens and coats every strand and bite. This is where the dish really comes alive.

Step 6: Taste and Finish

Taste and adjust seasoning if needed—sometimes a splash of water or a pinch of sugar brings everything into balance. Remove from heat and get ready to serve.

Serving Suggestions

I love serving this Chicken Teriyaki Stir Fry with Rice Noodles straight from the pan while it’s still steaming. A sprinkle of green onions and sesame seeds adds freshness and crunch. If I’m feeling fancy, I’ll add a squeeze of lime or a drizzle of chili oil for contrast.

Make It Your Own

One of the best things about this dish is how customizable it is:

Swap chicken for shrimp or tofu
Add snap peas, mushrooms, or baby corn
Use coconut aminos for a gluten-free option
Turn up the heat with sriracha or chili paste

Storage and Reheating Tips

This dish keeps beautifully in the fridge for up to 3 days. Store it in an airtight container, and reheat gently in a skillet with a splash of water to loosen the sauce. The noodles soak up even more flavor overnight, which I secretly love.

Why This Recipe Works for Home Cooks

As someone who spends a lot of time teaching and cooking, I truly believe this easy Chicken Teriyaki Stir Fry recipe is a confidence-builder. It teaches timing, balance, and how a simple sauce can transform everyday ingredients into something crave-worthy.

FAQs

Can I make this ahead of time?
Yes! It reheats well and is perfect for meal prep.

Is this a traditional teriyaki dish?
It’s inspired by classic teriyaki flavors but adapted into a stir fry with rice noodles for a modern, home-cook twist.

Can I use bottled teriyaki sauce?
You can, but homemade sauce gives you better control over sweetness and saltiness.

What if I don’t have rice noodles?
Udon, lo mein, or even spaghetti can work in a pinch.

Is this recipe spicy?
Not at all, but you can easily add heat if you like.

Final Thoughts

This Chicken Teriyaki Stir Fry with Rice Noodles is one of those recipes that feels like it understands you. It’s warm, flavorful, flexible, and deeply satisfying without being complicated. From my kitchen to yours, I hope it brings you the same comfort and joy it brings me every time I make it.

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