Chicken Teriyaki and Vegetable Bowtie Pasta

Teriyaki sauce reminds me of my childhood.

I slathered it on just about everything. Either that or sweet-and-sour sauce or ketchup.

Chicken Teriyaki and Vegetable Bowtie Pasta - Juicy chicken coated in teriyaki sauce with crisp, crunchy veggies! Healthy, easy, 20 minute meal that's perfect for busy weeknights!!

The only version of chicken teriyaki my daughter had ever tried was from the mall. Yikes. It was time to change that.

It’s a fast, easy recipe that the whole family will love and it’s ready in less than 20 minutes.

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Chicken Teriyaki and Vegetable Bowtie Pasta - Juicy chicken coated in teriyaki sauce with crisp, crunchy veggies! Healthy, easy, 20 minute meal that's perfect for busy weeknights!!

After cooking the pasta, it’s transferred along with the vegetables, into the skillet the chicken cooks in. Everything is tossed together in the teriyaki sauce the chicken simmers in. The sauce helps keep the chicken perfectly moist, tender, and coats the pasta and vegetables perfectly.

I add the vegetables raw and don’t actively cook them because I want them to stay crunchy and crisp. The carryover heat in the skillet and from the chicken, sauce, and pasta is all that’s needed to soften them a tiny bit. Feel free to substitute with your favorite veggies.

Chicken Teriyaki and Vegetable Bowtie Pasta - Juicy chicken coated in teriyaki sauce with crisp, crunchy veggies! Healthy, easy, 20 minute meal that's perfect for busy weeknights!!

The soy sauce in the teriyaki, combined with ginger, honey, and lemon add so much bold flavor and jazz this dish right up.

It’s healthy, faster than calling for takeout, and perfect for busy nights. My daughter said it definitely trumps chicken teriyaki from the mall.

Chicken Teriyaki and Vegetable Bowtie Pasta - Juicy chicken coated in teriyaki sauce with crisp, crunchy veggies! Healthy, easy, 20 minute meal that's perfect for busy weeknights!!

Print Recipe

Chicken Teriyaki and Vegetable Bowtie Pasta

It’s a fast, easy recipe that the whole family will love and it’s ready in 20 minutes. After cooking the pasta, it’s transferred along with the vegetables, into the skillet the chicken cooks in. Everything is tossed together in the teriyaki sauce the chicken simmers in. The sauce helps keep the chicken perfectly moist, tender, and coats the pasta and vegetables perfectly. I add the vegetables raw and don't actively cook them because I want them to stay crunchy and crisp, and you can substitute with your favorite veggies. The soy sauce in the teriyaki, combined with ginger, honey, and lemon add so much bold flavor and jazz this dish right up. It's healthy, faster than calling for takeout, and perfect for busy nights.

Yield: serves 4

Prep Time: 5 minutes

Cook Time: about 15 minutes

Total Time: 20 minutes

Ingredients:

  • 8 ounces bowtie pasta, cooked according to package directions
  • 3/4 cup teriyaki sauce (I used this island-flavored teriyaki)
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground ginger
  • 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)
  • 1 cup sugar snap peas
  • 1/2 cup carrots, diced small
  • 1/2 cup yellow bell peppers, diced small (another color may be substituted)

Directions:

  1. Cook pasta according to package directions, drain, and set aside.
  2. To a medium bowl or large measuring cup, add the teriyaki sauce, honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, ginger, and stir to combine; set sauce aside.
  3. To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
  4. Carefully add the sauce noting that it may bubble up in the first few seconds.
  5. Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.
  6. Add pasta and vegetables to skillet with the chicken and toss to combine and coat. Serve immediately. I prefer recipe warm and fresh, but can be served chilled as a cold pasta salad. Will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving if desired.
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24 comments

  1. I’m so glad your daughter has tried this instead (it looks and sounds infinitely better than mall teriyaki creations). I know bottled teriyaki sauce is easy and tasty, but have you tried making it homemade? I think it would be so tasty in this pasta as well! (:

    • I haven’t tried making it exclusively from scratch because the whole bottle costs about 2 bucks and I’d have 10 ingredients going into it that cost at least that, or more, each. So I usually doctor up pre-made versions.

  2. This looks great. I’m a big fan of teriyaki, too! Fun tip: if you marinate the chicken in teriyaki overnight (which takes advance prep, so I don’t always) before cooking, the flavor pops like crazy.
    I love that you put bowtie noodles in this! They’re my favorite!

  3. I have loved teriyaki since I was a kid. I remember Dad grilling teriyaki skewers but the process seemed to take forever. A stir fry is definitely quicker and easier than threading everything onto a stick. I like the way you add your own ingredients to the bottled sauces –it’s customized but still convenient!

  4. I am diggin’ the way that you used pasta with teriyaki sauce here! I’ve only ever had it on . This looks like the perfect, simple dinner that the hubs’ won’t complain about! Pinned!

  5. This is so creative! And I love that the veggies get added raw instead of cooking them into a mush – always reminds me of cafeteria food and I can’t stand it! Definitely need to try feeding this to my family :) 

  6. I totally remember teriyaki from childhood too. It was always slathered on pork stir fry. I hardly ever think to use it now but I totally should – Jordan would actually enjoy her protein if I did. Pinned!

  7. The sauce alone looks amazing!!

  8. This gorgeous pasta skillet is seriously such an awesome way to use up that half-bottle of teriyaki sauce I always seem to have in the fridge! Lovin’ those pretty snap peas and bowties! 

  9. I seriously love me some teriyaki anything, and this looks so simple and delicious! 

  10. My friend is like you too, he likes to add teriyaki sauce in everything! This bowl of pasta is so hearty and delicious!

  11. I’ve been craving these flavors like mad lately. Looks like dinner is in the works for tonight. Thank you for the inspiration, Averie. 

  12. I’m not sure I even knew what teriyaki was when I was little! I admire your creativity in slathering teriyaki on everything as a little one!  I did the same, except it was with ranch dressing. ;) Loving all of the deliciousness going on here! Pinned!

  13. What a lovely easy dinner! I have a total soft spot for bowtie pasta – such a kids at heart! I will have to try this! 

  14. This really hit the spot today–sweet, salty, and gingery with a little extra zip from the lemon and acv. I found the same bottled teriyaki sauce you used so went with it because it contains pineapple juice (love that in teriyaki sauce). So many future veggie options too! Jon wanted soba noodles which worked well in this. Another great easy meal!!

    • So glad you found that teriyaki sauce. It’s one of the best I’ve ever had because of the pineapple juice – agreed, love that note it adds! I can totally see where soba noodles would be excellent here and so glad you guys liked this one!

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