One Pan Teriyaki Chicken and Noodles

Prep Time 10 minutes
Total Time 30 minutes
Servings 6 servings

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One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It’s easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!

There are two words that win me over every time – “one pan.” Enjoy more easy one pan recipes like Tuscan Orzo with Chicken, Sausage and Rice and Chicken Meatballs with Orzo.

overhead shot of a blue dish filled with teriyaki chicken and noodles with green onions beside.

This one pan teriyaki chicken and noodles recipe has saved me from ordering take-out so many times! This quick and easy homemade recipe is just so much better than what shows up in the little cardboard box — and just as quick!

There are so many bold flavors in the sauce that are created by soy sauce, honey, and more! If you have a selective eater at the table, this might just be the recipe to use to get them to eat their meat and veggies.

Oh, and did I mention just how easy it is? One pan dinners are the BEST!

Why we love it:

  • Sneaky veggies – It can be a struggle to get kids to eat their veggies sometimes. That’s why I like to add them into recipes like this one. The sauce coats them in the best way and makes them extra delicious!
  • The SAUCE – I don’t know if you’ve caught on… But the homemade teriyaki sauce is really my favorite part of this whole recipe. It’s sweet, tangy, and easy to make in a matter of seconds. You’ll never want store-bought teriyaki again!
  • Easy clean up – One pan means less dishes to clean. Less dishes to clean means a much happier family!

Loretta says “Made this for dinner tonight. Very easy, quick & quite delish. . .My kind of meal. It’s a keeper :-)!!”

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Ingredients Needed for One Pan Teriyaki Chicken and Noodles

ingredients for one pan teriyaki chicken and noodles in glass bowls.
  • Chicken: Chicken breasts are my personal favorite protein to use in this recipe. However, boneless skinless chicken thighs also work!
  • Spaghetti: You can use another type of noodle if preferred. Note that the cooking time may change, so follow the instructions on the package.
  • Chicken broth: Low sodium broth is preferred. The soy sauce in this recipe already lends a good salty flavor.
  • Veggies: I love this mix of matchstick carrots, snap peas and bell peppers. Garnishing with fresh green onions also adds great fresh flavor. Feel free to toss in more veggies like broccoli, bean sprouts, or whatever else needs to get out of the fridge!
  • Ginger and garlic: For both of these ingredients, I recommend using fresh options – not paste or pre-minced alternatives. Fresh garlic and ginger create the most amazing flavor and aroma.
  • Vinegar: White wine vinegar gives the sauce a slightly tangy flavor.
  • Honey: Adds sweetness to balance out our savory, salty flavors.
  • Soy Sauce: Low-sodium soy sauce is preferred. You can also use coconut aminos or tamari instead if you’d like.

How to make One Pan Teriyaki Chicken and Noodles

Take a quick look at how to toss together this teriyaki chicken and noodles recipe! Keep scrolling to the recipe card for more exact measurements and step-by-step instructions.

  • Cook the chicken until lightly browned on all sides and fully cooked through.
  • Add the veggies and cook until softened, but still crisp.
  • Pour all of the sauce ingredients into the pot.
  • Bring to a simmer and stir in the spaghetti noodles. Lower the heat and simmer until the noodles are fully cooked. Stir often!

Variations and Substitutions

  • Make it meatless: Omit the chicken meat and use vegetable broth for a vegetarian friendly noodle dish. You could also use tofu instead of chicken to still include protein, but you’ll want to set the tofu aside once it’s cooked, then add it to the dish right at the end. It’ll get mushy if cooked with the noodles.
  • Go gluten-free: Use gluten-free noodles and cook them according to package directions. Also keep in mind that soy sauce has gluten, so you’ll want to use coconut aminos or tamari instead.
  • Add more veggies: Broccoli, beansprouts, baby corn, water chestnuts, cabbage, mushrooms, bok choy… I could keep going! There are so many ways to add more nutrients to this healthy dinner recipe.
  • Make it spicy: Take a walk on the wild side by sprinkling in some crushed red pepper flakes. Or, stir some chili garlic sauce when you add the other sauce ingredients to the pan.

How to store One Pan Teriyaki Chicken Noodles

Let your leftovers fully cool to room temperature prior to storing. Keep everything in an airtight container in the fridge for 3-4 days. Add a splash of broth or water and reheat for 30 seconds at a time in the microwave, stirring each time it stops, until warmed through.

a large black pan filled with teriyaki chicken and noodles on a grey surface with green onions beside.

Can I freeze teriyaki chicken noodles?

Sure thing! Let everything cool to room temperature, then transfer it all into an airtight freezer-safe container. It will last in the freezer for up to 3 months. Let it thaw in the fridge prior to reheating.

Keep in mind that both the pasta and the veggies will have a softer texture after freezing, so if you like your pasta al dente this may not be the best option for you.

Serving suggestions:

Typically, I don’t serve this one pan dinner recipe with a side dish. There’s already meat, noodles, and veggies in the pan – it’s a complete dinner.

However, you could always have the full take-out experience with some egg rolls or egg drop soup, or have an Asian-inspired dinner party and add in these Chicken Lettuce Wraps, this Sweet and Sour Pork and this Vegetable Lo Mein!

More one pan meals you’ll love!

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One Pan Teriyaki Chicken and Noodles

4.83 from 17 votes
One Pan Teriyaki Chicken and Noodles checks all of the right boxes for a weeknight dinner recipe! It's easy, flavorful, and filling. Tender noodles, protein-packed chicken and a medley of nutritious veggies are cooked in just one pan with the best sweet and tangy sauce!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Main Course
Servings 6 servings
Calories 448cal


  • 1 tablespoon canola oil
  • 3 chicken breasts (cut into 1" pieces) about 1.5 lb
  • salt and pepper
  • 1 cup matchstick cut carrots
  • 1 cup snap peas
  • 1 bell pepper sliced
  • 2 ½ cups chicken broth sodium reduced
  • ½ cup soy sauce sodium reduced
  • ¼ cup honey
  • 1 tablespoon white vinegar
  • 2 teaspoons minced garlic about 4 cloves
  • 1 teaspoon fresh ginger
  • 350 grams Spaghetti broken in half
  • 2-3 green onions sliced


  • Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, flipping once, until browned (3-4 minutes).
  • Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
  • Add the chicken broth, soy sauce, honey, vinegar, garlic and ginger and stir until combined.
  • Bring to a simmer over medium-high heat and add spaghetti. Reduce heat to medium, cover and cook, stirring occasionally, for about 10-12 minutes, until al dente. Stir in green onions and serve.


Ingredients and Substitutions: 

  • Chicken: I use boneless, skinless chicken breasts because we usually have them on hand. You can sub for boneless chicken thighs, or omit for a meatless meal.
  • Vegetables: If you want to bump up the veggie content, you can easily add mushrooms, bok choy, cabbage or a coleslaw mix, or broccoli slaw mix. Feel free to experiment here.
  • Chicken broth and soy sauce: I always use low sodium chicken broth and soy sauce so I can control the seasoning. If you’re using regular soy sauce or broth, it may be more salty. 
  • Spaghetti: We always have spaghetti on hand and we love it in this dish! Feel free to swap with another noodle of your choice. Keep in mind that the cook time may differ.

Nutrition Information

Serving: 252grams | Calories: 448cal | Carbohydrates: 62g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 72mg | Sodium: 1619mg | Potassium: 784mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4436IU | Vitamin C: 39mg | Calcium: 47mg | Iron: 2mg
Keywords teriyaki chicken and noodles

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


    • The Recipe Rebel says

      I’m sorry this wasn’t to your taste, Nancy. You can always reduce amounts based on your own preferences.

  1. Phyllis D says

    Can I make this with brown rice? My husband says spaghetti is made with Italian sauce. Love all your recipes.

  2. Dave says

    Great with San Giorgio Linguine no. 19 or better Creamette Thick and Hearty spaghetti. Break the noodles in half. Amazing add is Shrimp and Scallops.

  3. Kimberly says

    A friend recently sent this recipe to me and it’s become a weekly staple! I love that I can throw any vegetables I have in the fridge in it! So much flavour for such an easy dish.

  4. Tracy says

    This was absolutely delicious! I didn’t add the ginger because that’s an ingredient I never cook with so I decided to not buy it but I’m so glad I bought the noodles that the recipe calls for instead of using spaghetti noodles I already had on hand. Will be making this again!

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