Teriyaki Chicken Stir-Fry with Veggie Noodles
If you’re on the hunt for a vibrant, satisfying meal that’s bursting with flavor and packed with wholesome ingredients, look no further than this Teriyaki Chicken Stir-Fry with Veggie Noodles. It’s a bright, colorful dish that brings together tender chicken, crisp vegetables, and the unmistakable umami-rich note of teriyaki sauce — all tossed with delicate veggie noodles that add a fresh, light touch. Whether you’re whipping up a quick weeknight dinner or craving a nourishing lunch, this recipe hits all the right notes with minimal fuss and maximum taste.
Why It’s My Go-To
What makes this Teriyaki Chicken Stir-Fry with Veggie Noodles an absolute favorite in my kitchen is how effortlessly it blends convenience with vibrant flavors. The beauty lies in its simplicity and balance—a quick sauté of lean chicken breasts coated in savory teriyaki sauce, paired with an array of fresh, crisp vegetables, and those cleverly spiralized zucchini noodles that keep things light but filling. This dish is not only a feast for your taste buds but also a feast for your eyes with its rainbow of colors.
Plus, it’s incredibly adaptable. You can easily swap veggies based on what’s in season or what you have on hand. And because it’s one-pan cooking, cleanup is a breeze. If you love meals that are fast, flavorful, and satisfying without compromising nutrition, this Teriyaki Chicken Stir-Fry with Veggie Noodles will quickly become your new favorite.
What You’ll Gather
- 2 boneless, skinless chicken breasts, sliced thinly
- 2 tablespoons teriyaki sauce (choose your favorite brand or homemade)
- 1 tablespoon olive oil (for sautéing)
- 1 bell pepper, sliced into thin strips
- 1 carrot, julienned
- 1 zucchini, spiralized or cut into thin noodles
- 1 cup snap peas, trimmed
- 2 green onions, sliced
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced (fresh is best for that zing)
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional but highly recommended!)
Hardware & Gadgets
- Large non-stick skillet or wok — perfect for quick, even cooking
- Spiralizer or julienne peeler — to create those lovely veggie noodles
- Sharp chef’s knife — for slicing chicken and veggies efficiently
- Cutting board — a sturdy surface for prep work
- Mixing spoon or spatula — for stirring and tossing ingredients
- Measuring spoons — to keep your seasonings precise
Teriyaki Chicken Stir-Fry with Veggie Noodles Cooking Guide
Step 1: Prep Your Ingredients
Begin by slicing your chicken breasts into thin strips—this helps them cook quickly and evenly. Next, slice the bell pepper, julienne the carrot, spiralize or thinly slice the zucchini into noodles, and trim the snap peas. Mince the garlic and ginger finely, and slice the green onions. Having all your ingredients prepped and ready to go will make the cooking process seamless and stress-free.
Step 2: Marinate the Chicken
Place the sliced chicken in a small bowl and toss it with 2 tablespoons of teriyaki sauce. Let it marinate for about 5-10 minutes while you finish prepping your veggies. This brief soak infuses the chicken with that signature sweet and savory flavor.
Step 3: Sauté the Chicken
Heat 1 tablespoon of olive oil in your skillet or wok over medium-high heat. Once hot, add the marinated chicken strips in a single layer. Cook for about 4-5 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set it aside.
Step 4: Cook the Vegetables
In the same pan, add a touch more olive oil if needed. Toss in the minced garlic and ginger, cooking until fragrant—about 30 seconds. Then add the bell pepper, carrot, snap peas, and green onions. Stir-fry the veggies for 3-4 minutes until they’re tender-crisp, maintaining their vibrant color and crunch.
Step 5: Combine and Finish
Return the cooked chicken to the skillet with the vegetables. Add the zucchini noodles last, as they only need a brief warm-up—about 1-2 minutes. Toss everything together gently, allowing the flavors to meld and the noodles to soften slightly without becoming mushy. Season with salt and pepper to taste.
Step 6: Garnish and Serve
Plate your Teriyaki Chicken Stir-Fry with Veggie Noodles and finish it off with a sprinkle of sesame seeds for a nutty crunch and a pop of visual appeal. Serve it hot and enjoy the perfect harmony of tender chicken, crisp veggies, and flavorful noodles.
Ingredient Flex Options
- Protein Swap: Swap chicken breasts for tender turkey strips, firm tofu, or shrimp for a different twist.
- Veggie Variations: Use broccoli florets, mushrooms, baby corn, or bok choy instead of or alongside snap peas and bell pepper.
- Noodle Alternatives: Try spiralized sweet potatoes or use cooked rice noodles if you prefer a more traditional noodle texture.
- Sauce Tweaks: Mix in a splash of soy sauce or a drizzle of honey for added depth or sweetness.
- Heat It Up: Add red pepper flakes or a dash of sriracha for a spicy kick.
Errors to Dodge
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Don’t overcrowd the pan when cooking chicken; this can cause steaming instead of searing, resulting in less flavorful meat.
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Avoid overcooking the zucchini noodles—they should be tender but still slightly firm to keep texture and prevent sogginess.
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Don’t skip the garlic and ginger; they build the essential flavor foundation for this stir-fry.
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Be mindful of salt since teriyaki sauce already contains sodium; taste before seasoning further.
Save for Later: Storage Tips
This Teriyaki Chicken Stir-Fry with Veggie Noodles is fantastic as leftovers. Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently in a skillet or microwave to avoid drying out the chicken and veggies. Avoid freezing if using spiralized zucchini noodles, as they can become watery and lose texture upon thawing.
Ask & Learn
Can I make this recipe vegetarian?
Absolutely! Replace the chicken with firm tofu or tempeh, and use vegetable-based teriyaki sauce. Sauté the tofu until golden before adding the veggies and noodles for a delicious vegetarian version.
What’s the best way to spiralize zucchini if I don’t have a spiralizer?
If you don’t have a spiralizer, you can use a julienne peeler or even a regular vegetable peeler to create thin strips that resemble noodles. Alternatively, thinly slicing the zucchini lengthwise with a sharp knife works well too.
Is it possible to prepare this dish ahead of time?
You can prep the vegetables and marinate the chicken in advance to save time on busy days. However, for the best texture, cook and combine everything just before eating rather than assembling early.
Can I use store-bought teriyaki sauce?
Yes, store-bought teriyaki sauce works perfectly, but check the label for ingredients to ensure it meets your taste and dietary preferences. Homemade teriyaki sauce is also easy to whip up and customize.
Reader Favorites
- One-Pan Teriyaki Chicken by Pinch of Yum
- Teriyaki Chicken Bowls by Sally’s Baking Addiction
- 10-Ingredient Veggie Stir-Fry by Minimalist Baker
- Zucchini Noodles Recipe by Pinch of Yum
Wrap-Up
This Teriyaki Chicken Stir-Fry with Veggie Noodles recipe is a vibrant, wholesome meal that deserves a spot in your weekly rotation. It’s quick to make, packed with fresh veggies, and delivers a delightful balance of sweet, savory, and fresh flavors in every bite. The use of spiralized zucchini noodles not only keeps the dish light but adds an appealing texture that perfectly complements the tender chicken and crisp stir-fried vegetables. Whether you’re cooking for one or feeding a family, this recipe is a surefire crowd-pleaser that’s as nourishing as it is delicious. Give it a try, and watch it become your new weeknight favorite!
Enjoy your cooking adventure and happy eating!
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Teriyaki Chicken Stir-Fry with Veggie Noodles
Ingredients
Equipment
Method
- Begin by slicing your chicken breasts into thin strips to ensure quick, even cooking. Slice the bell pepper, julienne the carrot, spiralize or thinly slice the zucchini into noodles, and trim the snap peas. Mince the garlic and ginger finely, and slice the green onions. Have all ingredients prepped and ready to go for a seamless cooking process.
- Place the sliced chicken in a small bowl and toss with 2 tablespoons of teriyaki sauce. Let it marinate for about 5-10 minutes while prepping the vegetables. This infuses the chicken with sweet and savory flavor.
- Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the marinated chicken strips in a single layer and cook for 4-5 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken and set aside.
- In the same pan, add a bit more olive oil if needed. Add minced garlic and ginger, cooking until fragrant, about 30 seconds. Add bell pepper, carrot, snap peas, and green onions. Stir-fry for 3-4 minutes until vegetables are tender-crisp and vibrant.
- Return the cooked chicken to the skillet with the vegetables. Add the zucchini noodles last and cook for 1-2 minutes to warm through without becoming mushy. Toss gently to combine. Season with salt and pepper to taste.
- Plate the stir-fry and garnish with sesame seeds for a nutty crunch and visual appeal. Serve hot and enjoy the harmonious blend of textures and flavors.
Notes
- Swap chicken for turkey, tofu, or shrimp for different protein options.
- Use broccoli, mushrooms, baby corn, or bok choy as veggie alternatives or additions.
- Try spiralized sweet potatoes or cooked rice noodles instead of zucchini noodles.
- Add red pepper flakes or sriracha for a spicy kick.
- Store leftovers in an airtight container in the fridge for up to 3 days; avoid freezing zucchini noodles to maintain texture.
