Begin by bringing a large pot of salted water to a rolling boil. Add your choice of noodles and cook according to package instructions, usually about 3–5 minutes for udon or rice noodles. Once cooked, drain them in a colander and set aside while you prepare the rest of your Chicken Teriyaki Noodles.

In a large skillet or wok, heat 2 tablespoons of olive oil over medium heat until shimmering, which should take about 1–2 minutes. Ensure the oil is hot enough to sizzle when you add ingredients for maximum flavor infusion.

Carefully add sliced chicken breast to the hot skillet. Sauté the chicken for 5–7 minutes, stirring occasionally until it’s golden brown and cooked through, with an internal temperature of 165°F.

Now it’s time to add your chosen vegetables to the skillet. Throw in bell peppers, snap peas, and broccoli, and stir-fry them for 3–5 minutes.

Once the vegetables are tender-crisp, pour in ½ cup of teriyaki sauce over the sautéed chicken and vegetables. Stir the mixture well, ensuring everything is evenly coated with sauce and heated through.

Toss the cooked noodles into the skillet, gently mixing them in with the chicken and vegetables. Heat everything together for an additional minute until the noodles are warmed through.

Once everything is nicely combined and heated, serve your Chicken Teriyaki Noodles immediately. Garnish with toasted sesame seeds or chopped green onions.