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Easy Chicken Teriyaki With Linguine

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“You can also use dried oriental noodles in place of the linguine, also fresh minced garlic can be added in.”
4 breasts

Ingredients Nutrition

  • 1 lb linguine, broken in half (can use less pasta if desired)
  • 2 tablespoons sesame oil
  • 3 -4 tablespoons vegetable oil
  • 4 boneless skinless chicken breasts (cut lengthwise into about 1/3-inch strips)
  • salt and pepper
  • 10 green onions, chopped to about 1-inch pieces
  • 2 large carrots, peeled and sliced paper thin diagonally
  • 12 teaspoon dried red pepper flakes (or to taste)
  • 34 cup purchased teriyaki sauce (or to taste)


  1. Cook noodles in a large pot of salted boiling water until JUST firm-tender; drain and return to pot.
  2. Add in the sesame oil; toss to coat.
  3. In a skillet or wok heat oil over high heat.
  4. Sprinkle the chicken strips with salt and pepper, then add to the skillet; sauté until no longer pink (about 2 minutes).
  5. Add in green onions, sliced carrots and crushed red pepper flakes; stir-fry until veggies are crisp-tender but still bright in colour and the chicken is cooked through (about 2-3 minutes longer).
  6. Add in the cooked noodles and teriyaki sauce; toss well to blend.

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