Recipes Teriyaki chicken and rice noodle stir fry

Recipes Teriyaki chicken and rice noodle stir fry

Recipes Teriyaki chicken and rice noodle stir fry

Recipes Teriyaki chicken and rice noodle stir fry 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

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.