Chicken teriyaki Stir Fry
Ingredients
- 200 g egg noodles
- 1 tsp soy sauce
- 400 g chicken breast cut into thin strips
- 1 red pepper chopped
- 1 onion chopped
- 1 carrot sliced
- 1 garlic clove chopped
- 1 pak choi cut into pieces
- ½ tsp chilli flakes
- ½ cm ginger root grated
- 3 tbsp teriyaki sauce
- 2 tbsp. water
- ½ Lime Juice of
- 1 tsp chilli oil optional
- sunflower Oil
- Salt & Pepper
Method
- Cook the noodles as per pack instruction with a drop of dark soy sauce in the water to flavour.
- Heat a large saucepan or wok. Have all of the ingredients prepared in advance because you do need to stand over this dish.
- Add a little oil to the wok and then the chicken pieces.
- Allow the chicken to sear and colour for 2 minutes stirring once or twice.
- Next, add in the red pepper, carrot, onion, garlic, ginger, chilli, pack choi and the teriyaki sauce. Stir to combine and coat the flavour all around the mixture.
- Add some water and place a lid. Allow to cook quickly for a further 2-3 minutes until the chicken pieces are cooked and the vegetables are softened.
- Correct the seasoning of the dish at this stage bearing in mind that the sauce can tend to be quite salty so a lot of salt may not be required.
- Add the cooked noddle to the wok and coat the noddle in the flavoured stir fry.
- Remove from the heat, divide into dishes and serve immediately. Enjoy while piping hot with a drizzle of lime or chilli oil and coriander if desired.
