Teriyaki chicken with noodles Recipe

(31 ratings)
Sending your rating

serves:

4

Skill:

easy

Cost:

cheap

Prep:

5 min

Cooking:

10 min

Nutrition per portion

RDA
Calories Array kCal 0%
Fat Arrayg 0%
  -  Saturates Arrayg 0%

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.

Ingredients

  • 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

Method

  • 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.

  • Meanwhile cook the noddles according to packet instructions.

  • 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.

  • Season thoroughly with black pepper and serve.

More Recipe Ideas

Top Tip

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

Explore More