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One Pan Teriyaki Chicken and Noodles served on a plate with vegetables

One Pan Teriyaki Chicken and Noodles

A delicious, homemade dish that brings vibrancy and flavor to your table in under 30 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Tender and lean; swap for tofu for a vegetarian option.
  • ½ head green cabbage, shredded Adds crunch; substitute with bok choy for an Asian twist.
  • 2 pieces carrots, shredded Provides sweetness; zucchini or bell peppers can work too.
  • 1 tablespoon olive oil Great for sautéing; feel free to use sesame oil for added flavor.
  • ⅔ cup soy sauce The backbone of teriyaki flavor; substitute with tamari for a gluten-free option.
  • ½ cup brown sugar Creates that sought-after glaze; honey or maple syrup are viable substitutes.
  • ½ teaspoon ground mustard Adds depth; regular mustard can work in a pinch.
  • 1 teaspoon ground ginger For warmth and spice; fresh ginger absolutely elevates the flavor.
  • ½ teaspoon garlic powder For that beloved umami flavor; use fresh minced garlic if desired.
  • 16 oz spaghetti (or any preferred noodles) Adjust as per your taste; rice noodles pair beautifully here.
  • 3 ½ cups water Helps cook the noodles; use low-sodium chicken broth for a flavorful twist.
  • 1 tablespoon sesame seeds Adds a lovely crunch and nutty flavor; omit if you’re nut-sensitive.
Optional Garnishes
  • to taste green onions, chopped For vibrant presentation.
  • to taste additional sesame seeds For vibrant presentation.

Method
 

Cooking
  1. Heat a large skillet over medium-high heat. Add olive oil and the bite-sized chicken pieces. Cook until the chicken is browned on all sides.
  2. Add shredded cabbage and carrots to the skillet and sauté for about 5 minutes until vegetables begin to soften.
  3. Stir in soy sauce, brown sugar, mustard, ginger, and garlic powder, mixing well.
  4. Add the uncooked spaghetti (you may break it in half if preferred) and pour in 3 ½ cups of water.
  5. Cook uncovered for 15-18 minutes, stirring occasionally. As the noodles soften, stir more frequently to prevent sticking.
  6. Once the noodles are tender, remove from heat, and toss in sesame seeds. Serve immediately, garnished with green onions and extra sesame seeds if desired.

Notes

For best results, serve hot and fresh. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.