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Teriyaki chicken and rice noodle stir-fry
Teriyaki chicken and rice noodle stir-fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and healthy Japanese-style stir-fry with sweet soy, tender chicken, rice noodles, and tasty vegetables - ready in just 25 minutes for a satisfying weeknight meal.
Ingredients:
  • 9.20 gm peanut oil
  • 500g single chicken breast fillets, sliced
  • 1 brown onion, halved, thinly sliced
  • 1 carrot, peeled, thinly sliced
  • 1 zucchini, thinly sliced
  • 125ml (1/2 cup) Teriyaki Marinade
  • 20.00 ml kecap manis
  • 1 x 450g pkt Pot Rice Noodles
  • 1/4 wombok (Chinese cabbage), shredded
  • 20.00 ml chopped fresh coriander
Instructions:
  • Preheat a wok or large frying pan until it's smoking hot. Add oil and swirl to coat. Stir-fry half of the chicken for 3 minutes until cooked through, then transfer to a plate. Repeat with the remaining chicken, making sure to reheat the wok between batches.
  • Saute the onion and garlic in the wok until the onion is soft. Incorporate the carrot and zucchini, and continue stirring until just tender.
  • Combine the chicken, marinade, kecap manis, and noodles in the pan. Stir-fry for 2 minutes until noodles separate and the sauce thickens. Toss in the wombok and stir-fry for 30 seconds until wilted. Serve sprinkled with coriander.

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