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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
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
We love this weeknight meal – enjoy!