No Chop Chicken Teriyaki Noodle Skillet (with Veggies!)
Okay, hear me out: this is a no chopping, no stress, full-on takeout-fakeout kind of meal. We’re talking juicy teriyaki chicken, glossy noodles, and a colorful stir fry veggie mix — all made in one skillet, all done in under 30 minutes. No knife skills required. 🙌
This is my kind of weeknight dinner — the “I want something that tastes like I ordered it from a hibachi grill, but I also don’t want to wash a cutting board” type of night.
And the secret? Store-bought stir fry veggies. That little frozen (or fresh) bag is a weeknight hero.
Let’s Talk About the Sauce 🍯
If you’ve ever made teriyaki from scratch, you know it’s all about that glossy, sweet-salty balance. My version uses:
- Soy sauce for that deep umami base,
- Mirin and brown sugar for a little sweetness,
- Garlic and ginger for flavor that actually tastes like you cooked,
- And a quick cornstarch slurry to thicken it up so it clings to every noodle.
Fun fact: “Teriyaki” literally means “shiny grilled” in Japanese — referring to the glossy finish that comes from the sugar caramelizing in the sauce. So yes, that beautiful sheen on your noodles? That’s linguistically accurate deliciousness.
Why You’ll Love It
- No chopping – everything goes straight from the bag to the pan.
- One skillet – fewer dishes, more Netflix time.
- Restaurant-level flavor – without needing a $45 DoorDash delivery.
This recipe is proof that dinner doesn’t need to be complicated to be craveable. You’ll make the sauce in a few minutes, toss in your chicken and veggies, and then throw it all together with some stir fry noodles that soak up every drop of that sweet, sticky glaze.
The result? Slurpable, glossy, flavor-packed noodles that’ll make you question why you ever waited 45 minutes for takeout.
Chicken Teriyaki Noodle Skillet with Veggies
Ingredients
For the Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoons mirin sweet rice wine
- ¼ cup brown sugar
- 1 tablespoon honey
- 2 cloves garlic minced
- 1 teaspoon gourmet ginger paste
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water slurry
For the Chicken Teriyaki Noodle Dish
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- chicken thighs work great too!
- Salt and pepper to taste
- 1 tablespoon avocado oil
- 14 oz Ka-Me Hokkien stir fry noodles
- 1 10 oz bag stir fry veggies
Instructions
- Make the Sauce: In a small bowl, whisk together soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. While whisking, slowly pour in the cornstarch slurry until smooth. Set aside.
- Prep the Chicken: Add chicken to a bowl and pour in ¼ cup of the teriyaki sauce. Toss to coat. If time allows, cover and marinate for 15 minutes in the fridge for extra flavor. (If not, skip it—still delicious.)
- Cook the Chicken: Heat avocado oil in a large wok or skillet over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Transfer to a plate and set aside.
- Stir-Fry the Veggies: In the same pan, add the stir-fry veggies. Cook for 2–3 minutes, just until they begin to soften.
- Bring It All Together: Pour in the remaining teriyaki sauce and let it simmer for a few minutes until thickened and glossy. (If you prefer it thicker, whisk up a quick extra cornstarch slurry and add it in.)
- Finish & Serve: Toss in the noodles and allow to cook for a couple minutes (mine usually only need 2 minutes). Add the cooked chicken to the pan. Toss everything together until evenly coated and heated through, 1–2 minutes.
- Serve warm, garnished with sliced green onions and sesame seeds if you’re feeling fancy.
