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Teriyaki Chicken Ramen is an east weeknight meal that can be ready in about 30 minutes. You will love the simple, big flavor dish. It’s nutritious and delicious. I know your family will request this one often.
Why Make Teriyaki Chicken Ramen
This meal is so banging, it’s a favorite around my house and I can’t lie, having dinner ready so quickly is an addd bonus.
- Customizable. You pick the veggies! There are endless options.
- Easy. Just a few simple steps required.
- Colorful. It’s nutritious and full of veggies.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken. I use chicken breasts but chicken thighs will work.
- Sesame Oil. This has a yummy, nutty flavor perfect for the ramen. It’s used to sauté the chicken. Please use olive or avocado oil if needed.
- Broccoli. Optional! you can also do zucchini or cauliflower.
- Bell Peppers. Any color will work.
- Matchstick Carrots. “Matchstick” is just what the cut of the carrot is called.
- Garlic & Ginger. To add flavor
- Teriyaki Sauce. Use your favorite brand or make your own. I have a recipe below in the recipe card.
- Ramen Noodles. These are found in the international aisle. You will want the dry noodles that cook up quick.
Recipe Variations
- Pasta. If you don’t like ramen, use cooked spaghetti noodles or penne pasta.
- Sub the chicken for ground beef if preferred.
- Use any veggies of choice. Zucchini, mushroom, baby bokchoy all make great alternatives.
Steps To Make Chicken Ramen
- Step One. In a large, deep sided skillet, add oil and heat on medium. Add the cubed chicken. Season it lightly with salt and black pepper (about 1/4 tsp of each). Brown the chicken for about 12-14 minutes.
- Step Two. Place the chicken on a plate to the side. It will finish cooking in the sauce when it’s added back in. Meanwhile, start the ramen. Add about 6-8 cups of water to a large pot. Once boiling add the ramen in. Cook the ramen for just a few minutes until al dente *do not overcook the ramen!* Save about 1 cup of the ramen pasta water, set it aside and drain the ramen.
- Step Three. Add the veggies to the same pan. Sauté the veggies for about 5-7 minutes on medium/high heat. Add the garlic and ginger and cook for another minute or two.
- Step Four. Add the ramen into the veggies, add the chicken, teriyaki sauce and half of the pasta water. Let it come to a simmer for about 3-4 minutes.
- Step Five. Taste the sauce, add a tablespoon or two more of Teriyaki sauce if desired. You can also add a smidge more pasta water if you want to tone down the flavors at all.
- Step Six. Add in green onions and serve while hot. Enjoy!
Recipe Pairings
Teriyaki Chicken Ramen is a great filling dish! You can pair it with Salad Rolls or my Asian Coleslaw. Kale Crunch Salad would also be delicious with it. You just can’t go wrong.
Recipe Tips
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Be sure the ramen is al dente, if you overcook it it can become mushy.
- Add veggies you love! Feel free to use whatever veggies you like, this meal is so customizable.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Recipe FAQs
Can Teriyaki Chicken Ramen Be Made vegetarian?
Yes! Skip the chicken and add some extra veggies if you’d like to make it vegetarian.
Other Dinner Ideas To Try
Teriyaki Chicken Ramen
Teriyaki Chicken Ramen is an east weeknight meal that can be ready in about 30 minutes. You will love the simple, big flavor dish.
Equipment
- large deep sided skillet or wok
Ingredients
- 1 lb chicken breasts, cubed, or thighs (boneless/skinless)
- ¼ tsp salt and pepper
- 1 tsp sesame oil
- 2 cups broccoli, chopped
- 1 cup matchstick carrots
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1 inch ginger, minced, about 1 tbsp
- 3 packets of instant ramen , discard the seasoning packets
- ½-1 cup pasta water, *use a little as needed you may not need it all!
- ½ cup teriyaki sauce , *more to taste. See notes for homemade recipe.
- 4 Tbsp green onions, diced
Instructions
- In a large, deep sided skillet, add oil and heat on medium. Add the cubed chicken. Season it lightly with salt and black pepper (about 1/4 tsp of each). Brown the chicken for about 12-14 minutes.
- Place the chicken on a plate to the side. It will finish cooking in the sauce when it's added back in. Meanwhile, start the ramen. Add about 6-8 cups of water to a large pot. Once boiling add the ramen in. Cook the ramen for just a few minutes until al dente *do not overcook the ramen!* Save about 1 cup of the ramen pasta water, set it aside and drain the ramen.
- Add the veggies to the same pan. Sauté the veggies for about 5-7 minutes on medium/high heat. Add the garlic and ginger and cook for another minute or two.
- Add the ramen into the veggies, add the chicken, teriyaki sauce and half of the pasta water. Let it come to a simmer for about 3-4 minutes.
- Taste the sauce, add a tablespoon or two more of Teriyaki sauce if desired. You can also add a smidge more pasta water if you want to tone down the flavors at all.
- Add in green onions and serve while hot. Enjoy!
Notes
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Be sure the ramen is al dente, if you overcook it it can become mushy.
- Add veggies you love! Feel free to use whatever veggies you like, this meal is so customizable.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- ⅓ cup low sodium soy sauce
- 1 Tbsp hoisin sauce
- 1-2 Tbsp honey or brown sugar
- 1 Tbsp water
- 1 tsp garlic powder
- ½ tsp red pepper flakes (optional)
- 1 Tbsp sesame oil
- Make the teriyaki sauce by mixing all the ingredients well in a medium sized bowl,
Nutrition
Serving: 1.5 cups of chicken ramen | Calories: 718kcal | Carbohydrates: 64g | Protein: 41g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 3736mg | Potassium: 1023mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5517IU | Vitamin C: 82mg | Calcium: 88mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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