Teriyaki chicken with noodles

(8 ratings)
Teriyaki chicken stir fry
Teriyaki chicken stir fry
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

For a speedy mid-week meal that's ready in just 15 minutes, look no further than this teriyaki chicken and noodle stir-fry. Made with spring onions, carrots and lean meat, this recipe is well-balanced and healthy. As well as being good for you it's also packed with punchy sweet and sticky flavours; it's the mirin, a type of rice wine, in teriyaki sauce that gives this dish its depth of flavour. Sliced red peppers, sugar-snap peas and toasted cashew nuts would make good additions to this recipe, another alternative is to leave out the noodles and serve the chicken stir-fry with rice.


  • 1 tbsp rapeseed oil
  • 3 spring onions, sliced diagonally
  • 4 chicken breasts, sliced
  • 1 clove garlic, finely sliced
  • 1 carrot, finely sliced
  • 2 tbsp teriyaki marinade
  • 1 tbsp soy sauce
  • 300g flat rice noodles

When stir-frying use an oil that can be heated to a high temperature without smoking, such as rapeseed, grapeseed or peanut oil.


  1. Heat the oil in a large frying pan or wok, add the spring onions and cook for 1 minute. Add the chicken, garlic and carrot and stir-fry for 3-4 minutes or until the chicken takes on a honey-brown colour.
  2. Meanwhile cook the noddles according to packet instructions.
  3. Add the noodles to the pan, increase the heat, then pour in the teriyaki and soy sauce. Cook for a further 1-2 minutes, stirring frequently.
  4. Season thoroughly with black pepper and serve.

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