Teriyaki Chicken Noodle Bowls

5 from 2 reviews


  • 1 1/2 pounds chicken thighs, fat trimmed off, sliced into strips
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 1 clove garlic, minced
  • 1 bunch green onions, sliced
  • 1 package pre-cooked udon stir fry noodles – in each package, there are two 7 oz packages of noodles (you will use both). The brand my grocery stores always carries is KA-ME, and it’s in the Asian section
  • 1 teaspoon coconut oil (any other high heat oil will work too, like canola or vegetable)


  1. Before you start actually cooking anything, slice your chicken and whisk together your sauce ingredients (soy sauce, brown sugar, garlic) in a bowl. You want to get everything prepped because it comes together quickly once you start
  2. In a large, non-stick skillet, heat 1 teaspoon of coconut oil over medium high heat
  3. When hot, add your sliced chicken along with some salt and pepper. Cook briefly, stirring very often, just getting the outside of the chicken strips partially cooked. They will finish cooking in the sauce. If you cook the chicken through in this step, it will be overcooked and dry in the end after it’s simmered in the sauce!
  4. When your chicken has been cooking for a few minutes, add your sauce mixture. Stir often and let the chicken cook through and the sauce reduce – this step will take several minutes
  5. When the sauce has thickened and your chicken is cooked through, add the white parts of you green onions and both 7 oz packages of udon noodles. Break the udon noodles up with your spoon and stir them around in the sauce. Let the noodles cook in the sauce for a few minutes
  6. Before serving, top with the green parts of your green onions, and you’re ready to go!


You can absolutely use freshly cooked udon noodles in this recipe if you would like. Just use the same amount (14 oz cooked) and follow the recipe as normal. The pre-cooked noodles are just a little time-saving trick!