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A bowl of noodles topped with sliced teriyaki chicken, broccoli florets, a soft-boiled egg, chopped green onions, and sesame seeds, served in a patterned bowl.

Chicken Teriyaki Ramen Noodles

This fast and easy noodle stir-fry pairs tender chicken glazed in homemade teriyaki sauce with chewy ramen noodles and crisp broccoli. It’s a weeknight win with minimal prep and maximum comfort.
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Prep Time 15 minutes
Cook Time 15 minutes
Course main dish
Cuisine asian, Japanese
Servings 4 servings
Calories 92 kcal

Ingredients
  

For the teriyaki sauce

  • ½ cup soy sauce
  • ¼ cup water
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water (for slurry)

For the chicken and noodles

  • 2 pieces chicken breast
  • 1 tablespoon oil
  • 2 packs instant ramen noodles (discard seasoning packets)
  • 1 cup broccoli florets
  • sesame seeds And chopped green onions, for garnish (optional)

Instructions
 

  • Make the teriyaki sauce
    Combine soy sauce, ¼ cup water, brown sugar (or honey), vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. In a small bowl, stir the cornstarch and 2 tablespoons water together to make a slurry. Pour the slurry into the saucepan, stirring until the sauce thickens. Remove from heat and set aside.
  • Cook the chicken
    Heat the oil in a large skillet over medium heat. Add the sliced chicken and cook, stirring occasionally, until browned and fully cooked. This should take about 5 to 6 minutes. Pour in half of the teriyaki sauce and let it simmer for another minute or two until the chicken is coated and glossy.
  • Cook the noodles and broccoli
    Bring a pot of water to a boil. Add the ramen noodles and cook according to package instructions. In the last 2 minutes of cooking, toss in the broccoli florets. When done, drain everything and set aside, reserving a little cooking water if needed.
  • Assemble the bowls
    Divide the noodles and broccoli among 4 serving bowls. Top each bowl with the teriyaki chicken.
  • Add toppings and serve
    Drizzle the remaining teriyaki sauce over the bowls. Sprinkle with sesame seeds and green onions if you like. Serve hot.

Notes

  • You can swap chicken for shrimp, tofu, or even leftover beef—this recipe is flexible.
  • For a milder version, reduce the soy sauce and use a low-sodium variety.
  • Leftovers reheat well the next day with a splash of water or broth to loosen things up.

Nutrition

Calories: 92kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 0.3mgSodium: 1642mgPotassium: 152mgFiber: 1gSugar: 7gVitamin A: 142IUVitamin C: 21mgCalcium: 25mgIron: 1mg
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