Teriyaki Chicken and Veggie Noodle Bowls (One Pot)
See my guide on how to use an Instant Pot.
These Teriyaki Chicken and Veggie Noodle Bowls are a one pot dinner that the whole family will love! A slightly sweet, refined sugar-free homemade teriyaki sauce makes vegetables more appealing to kids! Meal prep the ingredients ahead of time to help get dinner on the table faster.
I’m on a mission to get my kids to eat more vegetables. You with me?
When I think about it, we’re actually not doing too badly. My kids enjoy baby carrots (especially if they have a ranch dip). They will eat roasted broccoli as a side dish. They love green smoothies. Green spider pasta, a.k.a. kale pesto, is usually a hit with them. They also like sliced bell peppers dipped in my white bean dip. Same goes for baked sweet potato fries.
But still. There is always room for improvement in both the variety of vegetables that they will eat and in the eagerness with which they will eat those veggies!
I’m trying all sorts of strategies and veggie-packed recipes, and will share the successes with you in the hopes it will help your own family.
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This teriyaki noodle bowl recipe is packed with veggies. It’s basically a chicken and vegetable stir fry, with noodles mixed in at the end. The teriyaki sauce and noodles make all of those vegetables more appealing to the kids. If you cut the vegetables up small, kids will be more likely to give them a try. Even if they push most of them to the side this time, don’t give up. It can take many, many repeated exposures to and tastes of a food before kids will begin to enjoy it.
I absolutely love these noodle bowls. I always hope that there will be leftovers for my lunch the next day! With the noodles, chicken and veggies, this one pot meal has a good balance of carbs, protein and vegetables.
When I make this recipe, I use Asian stir-fry noodles that don’t require cooking. You can just add them to the pot at the end and give everything a good stir. You’ll need to rinse the noodles in hot water first to help separate them.
I left a note in the recipe card below about the brand and name of the noodles I used. If you can’t find this particular kind of noodle, any Asian noodle (or even spaghetti) will work. You will need to cook your noodles according to the directions on the package before adding them to the chicken and veggie mixture.
How to prep ahead for these Teriyaki Chicken and Veggie Noodle Bowls
Since evenings can be crazy, I like to prep ahead for dinner when I can. These noodle bowls aren’t difficult to make, but there is a bit of chopping involved. Here’s what you can make ahead so that the meal comes together more quickly in the evening:
- Chop the vegetables and refrigerate them until you’re ready to cook dinner.
- Cut up the chicken, place it in a bowl, cover, and refrigerate.
- Make the teriyaki sauce and refrigerate. This sauce is so good – it’s a variation of my best stir fry sauce recipe.
- Leftovers of these Teriyaki Chicken and Veggie Noodle Bowls are great for lunches the next day!
Once you start adding things to the pan, this meal comes together really quickly. I recommend having all of the ingredients prepped and ready to go before you turn on the heat!
Teriyaki Chicken and Veggie Noodle Bowls (One Pot)
- ¼ cup low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 12 ounces refrigerated Asian noodles for stir fry, see note
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- salt and pepper
- 2 carrots, cut into thin slices
- 1 bell pepper, cut into thin slices
- 2 cups chopped, about ½ pound broccoli
- 1 cup snow peas
- 2 cloves garlic, minced
- 1 teaspoon finely chopped fresh ginger
- Whisk together the soy sauce, honey, water, rice vinegar and cornstarch. Set aside.
- Prepare noodles according to package directions. Mine just needed a quick rinse in hot water to separate them. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring often, until cooked through, about 5-7 minutes.
- Add the carrots, bell pepper, broccoli and snow peas to the hot skillet. Cook, stirring often, until veggies are crisp-tender. This will only take a few minutes.
- Add the garlic and ginger and cook, stirring, for 30 seconds. Stir in the sauce and cook, stirring, until thickened, about 1 minute. Add the noodles and cook just until heated through. Remove from heat and serve.
- I used Fortune brand Yaki-Soba Japanese stir-fry noodles. You can use any type of noodle, as long as you cook/prepare it according to the package directions. The ones I used just require a quick rinse in hot water to separate them.
- If you like a lot of sauce then I recommend making 1.5 times the sauce recipe. Use ¼ cup plus 2 tablespoons soy sauce, 3 tablespoons honey, 3 tablespoons water, 1 ½ tablespoons rice vinegar and 1 ½ tablespoons cornstarch.
This meal looks delicious Kristine and teriyaki is one of our favorites! I can’t wait to try this out in my Instant Pot!
This was great. My husband said he sneak looked in the garbage for the packaging because he didn’t think it could be whipped up on a weeknight! I’m taking it as a compliment 🙂 I prepped everything ahead of time like you suggested and it worked great. I couldn’t find the precooked noodles though so I had an extra pot. We’re all looking forward to the next time I make it!
That is a compliment!! Great job prepping ahead! I’m always glad when I take the time to plan ahead. 🙂
Found a menu item at one of the local restaurants here that looked really good tasting, so I googled “asian bowl chicken noodles veggies” and this was one of the recipes that came up. The photo looked the way I thought the recipe should resemble, so I tried this recipe. It was Delicious! It’s going into the Keeper file.