Teriyaki chicken and rice noodle stir fry
recipe

Yummy Teriyaki chicken and rice noodle stir fry Recipe

This dish gets a big tick from us – it’s low-fat, great value and on the table in 25 minutes. For a healthy weeknight meal, you can rely on this Japanese-style stir-fry with sweet soy, rice noodles, tender chicken and tasty vegies.
Teriyaki chicken and rice noodle stir fry
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.

Ingredients

  • 2 teaspoons peanut oil

  • 500g single chicken breast fillets, sliced

  • 1 brown onion, halved, thinly sliced

  • 1 garlic clove, crushed

  • 1 carrot, peeled, thinly sliced

  • 1 zucchini, thinly sliced

  • 125ml (1/2 cup) Teriyaki Marinade

  • 1 tablespoon kecap manis

  • 1 x 450g pkt Bamboo Pot Rice Noodles

  • 1/4 wombok (Chinese cabbage), shredded

  • 1 tablespoon chopped fresh coriander

Method

  • Step 1

    Heat a wok or large frying pan over high heat. Add oil and heat until just smoking. Swirl to coat. Add half the chicken and stir-fry for 3 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.

  • Step 2

    Add onion and garlic to the wok. Stir-fry for 3 minutes or until onion is soft. Add the carrot and zucchini, and stir-fry for 3 minutes or until just tender.

  • Step 3

    Add the chicken, marinade, kecap manis and noodles. Stir-fry for 2 minutes or until noodles separate and the sauce thickens. Add wombok and stir-fry for 30 seconds or until wombok wilts. Sprinkle with coriander to serve.

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