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Veggie-Packed Chicken Teriyaki Noodle Bowls


Comfort food for fall, Veggie-Packed Chicken Teriyaki Noodle Bowls the kids and you will be obsessed with.  They’re stuffed with broccoli, carrots, cabbage, bell peppers and snow peas! 

Veggie-Packed Chicken Teriyaki Noodle Bowls

Fall is right around the corner and I’m getting all sorts of cozy feelings!  So bring on the bowls full of soup, pasta and this amazing Veggie-Packed Chicken Teriyaki Noodle Bowl! I was shocked at how easy and fast it was to make and it reheats perfectly too!  This is a winner meal for kids and adults.

Making Veggie-Packed Chicken Teriyaki Noodle Bowls

How to Get my Kids to Eat This:

Make it with them in mind!  All these veggies can be swapped in and out, so don’t include cabbage or broccoli if you know they won’t touch it.  Use extra snow peas or red orange and green peppers!  The honey in the teriyaki sauce keeps it fairly sweet, so dinner with this on the table shouldn’t be a fight at all!  Plus, these pillowly soft udon noodles are perfect for kids! They soak up the sweet sauce and they’re easy to eat with a fork.  If you chop up the veggies even smaller it will be easier for them to eat, instead of finding a huge piece of broccoli in their bowl that they might just avoid.

Veggie Chicken Teriyaki Bowls the kids will love

I made this for my husband and he’s in love!  We packed up the leftovers for him to take to campus and we’ve already talked about making it with beef or shrimp next time! I love making dinner and hearing how he can’t wait to eat the leftovers the next day! That’s how you know you found a winner recipe.

Veggie Chicken Teriyaki Noodle Bowls

Picking Noodles:

I made these noodle bowls with udon noodles but you can use Yaki Soba noodles or even ramen if you’re in a pinch.  Use whatever you have at your grocery store!  But you might be surprised, my local WinCo had these amazing udon noodles in their refrigerated section and they were super inexpensive too–score!

How to make Veggie Chicken Teriyaki Bowls

Why is it Healthy?

This teriyaki bowl is packed with vegetables!  The sauce uses honey to sweeten it and a little sauce goes a long way.  If you’re looking for a way to get your kids to eat more veggies, this is it!  Most noodle bowls are more than half noodles, but because of all the amazing veggies in this version your kids will be filling up their tummies on mostly broccoli, peppers, cabbage, carrots and snow peas!

Easy to make Veggie-Packed Chicken Teriyaki Noodle Bowls

If you’re looking for another fun teriyaki bowl, try our Tiny Teriyaki Meatball Bowls!  They’re adorable and if your kids loved this recipe for Veggie-Packed Chicken Teriyaki Noodle Bowls they’ll love the meatball bowl!

Veggie Chicken Teriyaki Bowl Recipe
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3.7 from 53 votes

Veggie Packed Teriyaki Chicken Bowls

Comfort food for fall, Veggie-Packed Chicken Teriyaki Noodle Bowls the kids and you will be obsessed with.  They’re stuffed with broccoli, carrots, cabbage, bell peppers and snow peas! 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Servings: 6 1 cup
Calories: 277kcal


  • 15 ounces Udon Noodles
  • 1 cup broccoli, florets
  • 2 medium carrot
  • 1 medium bell pepper, red
  • 1 cup snow peas
  • 1/4 medium cabbage
  • 1/3 cup soy sauce, low sodium
  • 1/4 cup honey
  • 3 clove garlic
  • 1 tablespoon ginger root, fresh
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 pound chicken thigh, boneless, skinless
  • 1 tablespoon olive oil


  • Boil a pot of about 5 cups of water and add your refrigerated soba or udon noodles to the water.  It will take only 2 minutes for the noodles to separate, then drain and set aside.
  • Chop the broccoli, carrots, bell pepper, peas, and cabbage into bite-sized pieces. Set aside.
  • In a small sauce pan over medium heat, combine soy sauce, honey, garlic and ginger.
  • In a small bowl combine the cornstarch and water and whisk until smooth. Add to the saucepan and stir to combine. Cook until thick enough to coat the back of a spoon, then remove from heat.
  • Chop up chicken thighs into 1 inch pieces. Add to a large pan over medium heat with olive oil. Let the chicken brown for a couple of minutes on each side and then add veggies (cover the pot if you want to help the veggies steam to cook).
  • Let cook for 3-4 minutes, stirring occasionally, and then add the sauce and the noodles. Toss to combine. Let cook for 2 minutes and then serve!


Calories: 277kcal | Carbohydrates: 40g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 654mg | Fiber: 3g | Sugar: 15g
Keyword : Veggie Packed Teriyaki Chicken Bowls


Veggie-Packed Chicken Teriyaki Noodle Bowls

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


Hello, FYI – the ingredient list says thighs, directions say breasts. noodles aren’t listed in ingredients. when printed, only half of the recipe prints and it’s on two pages. would love to have it all on one page. love your recipes and make many of them frequently!!

I’m so sorry! I fixed the breast/thigh mixup, you can use either one but thighs are just more tender and are usually whats used in noodle bowls like these! And sorry about the noodles lacking in the ingredient list, I was just waiting on last minute nutritional information for those! I’ll talk to our tech people and see what we can do about it print on 1 page, thanks Ginny! Happy healthy cooking!

Hi! I love the recipes on your site. I don’t like sweetness in my main course so what can I add instead of the honey? Thanks

Hi Sam, you can leave out the honey though the dish if you like! Though it may taste a bit off-balance. You could also cut the honey in half so you don’t notice a strong sweet taste.

I made this for the first time yesterday, thus followed the recipe exactly except for having a bit less chicken and a bit more broccoli based on the size of my produce. Was wondering how the honey flavor would work out…. It really brings the dish together, esp. balancing out the garlic and fresh ginger. My recommendation is to use a clear, mild tasting honey; if you are toning down on the garlic, you probably want to use less honey as well. Oh, and on the prep and cooking time – ‘first chop to serve’ was a total of 50 min. The author must be a kitchen wizard to make it in 15 🙂

5 stars
Win for our whole family! Made it on a busy sports night so my kids could eat a healthy meal on a busy night! Delicious