As a kid my mom would often buy a glass jar of teriyaki sauce, I can’t remember what brand but it did have a green label, anyway that always meant I was going to love dinner that night. When I was in high school I’d often be hungry after a long day of school and activities so I’d snag myself that jar out of the fridge and whip up a teriyaki chicken quesadilla. It’s a little crazy but it totally works. I’ve linked up to a bunch of teriyaki recipes at the end of the post so go pinterest happy.
Well I still love teriyaki sauce and am often finding new ways to use it. There are quite a few recipes on the website but none with noodles and I’ve been itching to share one of our family favorites, teriyaki chicken noodles. The whole family loves it and for good reason.
It’s a perfect teriyaki sauce that we use. It comes from our perfect teriyaki chicken recipe and we’ve found that Tamari, a gluten free soy sauce is actually what gives the best flavor. I have no idea why, and we aren’t even gluten free but it’s what works best.
Cook your chicken our way. Don’t just throw it in there and wait 30 minutes or cook the heck out of it on high. We have a whole post on How to Cook Chicken in a Pan and you’ll definitely want to use that method for perfectly cooked chicken. Then set it aside as you cook the remaining dish as resting is just as important for meat as is the cooking. Really. It allows the juices to redistribute and you’ll have the juiciest meat ever.
The veggies are so good because you sauté them up like in a stir fry. Stir fry used to be so cool. Is it? I want to bring it back.
Noodles and sauce are always good. Always. But this takes a twist and it’s not a healthy twist so if you need to you can absolutely leave it out but add a swirl of butter to the veggies right before adding the remaining ingredients. It takes the whole thing from awesome to out of this world good.
And ps, there’s egg in there. That’s right, it’s like fried rice, teriyaki chicken, stir fry and sesame noodles had a baby. Sweet mercy.
Teriyaki Chicken Noodles
- 1 pound Angel Hair or Spaghetti Noodles
- 2½ Cups Teriyaki Sauce
- 1 Egg, slightly whisked
- 1 Large or 2 Small Boneless, skinless chicken breasts
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 2 Cloves Garlic, minced
- 1 Heaping Cup Sliced Carrots
- 1½ Cups Broccoli, Trimmed and steamed
- ¾ Cup Sliced, Mini Bell Peppers
- 1 Heaping Cup Snow Peas
- Sesame Seeds and Green Onions for Garnish
- Place the chicken in a ziploc with ½ cup Teriyaki Sauce. Place in the fridge for 2 hours or up to 1 day.
- Drizzle a little oil in a small fry pan and add the egg over medium high heat. Tilt the pan to coat with egg as you gently lift the sides with a spatula. Flip once set and cook for a few seconds and remove to a cutting board to slice and set aside.
- Heat a pan over high heat, add a drizzle of oil and add the chicken. Turn the heat to medium low and cook for 5-6 minutes following THE PERFECT METHOD post directions. Flip and cook an additional 5-6 minutes or until cooked through. Set aside on a cutting board to allow juices to redistribute.
- Meanwhile, cook the pasta per package instructions.
- Heat the chicken pan (without the chicken) back up over medium heat and add the olive oil and quickly stir in the garlic and cook for 30 seconds. Add the carrots and peppers and saute until tender. Add the remaining veggies and butter and cook for about 1-2 minutes or until heated through.
- Slice or chop the chicken and then add the chicken, sauce, eggs and noodles to the pan and stir to combine. Sprinkle with sesame seeds and green onions to garnish.