Chicken Teriyaki Noodles
Ingredients
- 4 chicken breasts (≈800g raw), sliced
- 2 tbsp sesame oil (30ml)
- 2 red peppers, sliced (≈300g)
- 400g broccoli florets
- 2 carrots, julienned (≈200g)
- 4 garlic cloves, minced
- 2 thumb-sized pieces ginger, grated (≈40g)
- 8 tbsp teriyaki sauce (120ml, ready-made)
- 6 tbsp low-salt soy sauce (90ml)
- 4 tsp honey (20g, optional)
- 4 tbsp sesame seeds (≈40g)
- Steamed rice or noodles, to serve
How to preprare
- Cook the noodles according to packet instructions, drain, and toss with 1 tsp sesame oil.
- Heat remaining sesame oil in a wok or large pan. Stir-fry chicken until golden and cooked through, then remove and set aside.
- Add red pepper, carrot, bean sprouts, garlic, and ginger. Stir-fry for 3–4 minutes until slightly softened but still crisp.
- Return chicken to the pan. Add noodles, teriyaki sauce, and soy sauce. Toss everything together until heated through.
- Sprinkle with sesame seeds before serving.
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