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A delicious serving of One Pan Teriyaki Chicken and Noodles garnished with sesame seeds and green onions on a rustic plate.

One Pan Teriyaki Chicken and Noodles

This 15-minute one-pan wonder delivers savory, sweet, and sticky teriyaki chicken alongside perfectly cooked noodles. It is the ultimate stress-free weeknight meal that minimizes cleanup without compromising on restaurant-quality flavor.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese-Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Boneless, skinless chicken breast or thighs, cut into bite-sized pieces
  • 8 oz Ramen noodles or thin spaghetti
  • 2 cups Chicken broth
  • 1/2 cup Low-sodium soy sauce
  • 1/4 cup Brown sugar
  • 1 tbsp Fresh ginger, finely grated
  • 2 cloves Garlic, minced
  • 1 tbsp Cornstarch
  • 2 tbsp Water for slurry
  • 2 cups Fresh broccoli florets
  • 1 tbsp Sesame oil
  • Green onions, thinly sliced for garnish
  • Toasted sesame seeds for garnish

Equipment

  • Large, deep skillet or wok
  • Chef's knife
  • Cutting board
  • Whisk
  • Small mixing bowl (for slurry)
  • Measuring cups and spoons
  • Tongs or spatula

Method
 

  1. Heat the sesame oil in a large, deep skillet or wok over medium-high heat.
  2. Add the chicken pieces to the skillet and sauté for 5-6 minutes until golden brown and cooked through.
  3. Push the chicken to the edges of the pan and add the broccoli florets to the center; steam for 2 minutes.
  4. Pour in the chicken broth, soy sauce, brown sugar, grated ginger, and minced garlic; bring the mixture to a gentle boil.
  5. Add the dry noodles directly into the liquid, ensuring they are mostly submerged.
  6. Simmer for 3-4 minutes, stirring occasionally, until the noodles are tender and most of the liquid has been absorbed.
  7. In a small bowl, whisk the cornstarch and 2 tablespoons of water together to create a slurry.
  8. Stir the slurry into the pan and toss everything vigorously for 60 seconds until the sauce thickens into a glossy glaze.
  9. Remove from heat immediately to prevent overcooking the noodles.
  10. Garnish with sliced green onions and toasted sesame seeds before serving.

Notes

Using chicken thighs will result in a juicier texture that is more forgiving if slightly overcooked. For added variety, incorporate sliced bell peppers or snap peas. If you prefer a spicy kick, finish with a drizzle of sriracha or a pinch of red pepper flakes. Leftovers can be stored in an airtight container for up to two days; add a splash of water when reheating to restore the sauce's glossy consistency.