Chicken Teriyaki Stir-Fry with Noodles
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 307 |
| pro | 26 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 32 g |
| fibre | 4 g |
| chol | 69 mg |
| sodium | 852 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 15 |
| vit A | 19 |
| vit C | 162 |
| folate | 45 |
Ideal for a weeknight supper because it's so quick to make, this stir-fry combines plenty of healthful vegetables and noodles to make a very colourful dish.
Ingredients
- 1 pkg (450 g) precooked Chinese noodles
- 1 bunch broccoli
- 1 lb boneless skinless chicken breasts
- 2 tbsp vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp minced gingerroot
- 1 cup snow peas or frozen peas
- 1 sweet red pepper, sliced
- Sauce:
- 1 cup chicken stock
- 1/4 cup teriyaki sauce
- 2 tbsp cornstarch
- 2 tbsp rice vinegar
- 2 tsp sesame oil
- 1/2 tsp salt
- 1/2 tsp hot pepper sauce
Preparation
Sauce: In bowl, whisk together stock, teriyaki sauce, cornstarch, vinegar, oil, salt and hot pepper sauce; set aside.
Rinse noodles under hot water to separate. Cut florets off broccoli; peel and chop stems. Slice chicken into 1/4-inch (5 mm) thick strips. Set all aside separately.
In wok or large skillet, heat oil over high heat; stir-fry chicken, in batches, until browned and no longer pink inside, 4 minutes. With slotted spoon, remove to bowl.
Add onion, garlic and ginger to pan; stir-fry until golden, about 1 minute. Add broccoli, snow peas, red pepper and 1/3 cup (75 mL) water; cover and steam until tender-crisp, about 3 minutes.
Return chicken to pan; add noodles and toss to combine. Pour in sauce; cook, stirring, until thickened, 1 minute.
- Keywords : Main Course; Japanese; Chicken; Noodles; Stir Fry; Broccoli; Ginger; Snow peas; Red pepper;
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