Honey-Glazed Teriyaki Chicken with Sesame Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Restaurant-quality teriyaki chicken with a glossy honey-sesame glaze, served over chewy rice noodles with crisp vegetables for an effortless weeknight dinner. This asian-inspired asian (gluten-free) ready in about 35 minutes pairs soy sauce, honey, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, boneless and skinless, cut into 1-inch pieces chicken thighs
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 1 tsp sesame oil
• 8 oz rice noodles
• 1 medium, julienned carrots
• 1 cup, cut into small florets broccoli
• 1/2 cup snow peas
• 1 tbsp, toasted sesame seeds
• 2, sliced diagonally green onions
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 minced garlic cloves, 1 tbsp grated ginger, and 1 tsp sesame oil in a bowl. Add chicken pieces, toss to coat, and marinate for 15 minutes.
2. Step 2: Cook rice noodles according to package directions until al dente, then rinse under cold water and set aside. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add julienned carrots and broccoli florets, stir-frying for 3-4 minutes until crisp-tender. Add snow peas and cook for 1 more minute.
3. Step 3: Add marinated chicken and all remaining sauce to the skillet. Cook for 5-6 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened into a glossy glaze.
4. Step 4: Toss cooked rice noodles with chicken and vegetable mixture. Sprinkle with toasted sesame seeds and sliced green onions. Season with 1/4 tsp salt and 1/8 tsp black pepper. Serve hot.