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Teriyaki chicken and noodle stir-fry
Teriyaki chicken and noodle stir-fry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Upgrade teriyaki chicken with succulent rump steak or hearty mixed mushrooms.
Ingredients:
  • 82.50 ml teriyaki sauce
  • 2 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 16.00 gm brown sugar
  • 500g chicken breast fillets, chopped
  • 270g packet ramen noodles
  • 18.40 gm vegetable oil
  • 3 green onions, cut into 2cm lengths
  • 6.00 gm sesame seeds
  • 1 bunch baby pak choy, quartered
Instructions:
  • In a bowl, mix teriyaki sauce, vinegar, sesame oil, and sugar. Place chicken in a glass or ceramic bowl and pour in half of the sauce. Stir well to coat the chicken. Cover with plastic wrap and refrigerate for at least 1 hour, if possible.
  • In a large saucepan, cook noodles in boiling water according to package instructions until tender. Drain the noodles.
  • Preheat the wok over high heat and add half of the oil. Swirl the wok to ensure even coating. Quickly stir-fry the chicken in batches for 2 to 3 minutes until cooked through. Transfer the chicken to a bowl and wipe the wok clean with a paper towel.
  • Heat the remaining oil in a wok over high heat until shimmering. Add onion and sesame seeds, stir-fry for 1 minute until onion softens. Toss in pak choy, stir-fry for 2 minutes until tender. Add chicken back to the wok, along with noodles and the rest of the sauce mixture. Quickly stir-fry for 1 minute until everything is heated through. Serve with noodles.

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