Chicken Teriyaki Stir-Fry with Noodles
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.
Servings: 4 to 6
Ingredients:
| 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% |
Suggested Recipes
-
1 pkg (450 g) precooked Chinese noodles
1 bunch broccoli
1 lb (500 g) boneless skinless chicken breasts
2 tbsp (25 mL) vegetable oil
1 onion, sliced
3 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1 cup (250 mL) snow peas or frozen peas
1 sweet red pepper, sliced
Sauce:
1 cup (250 mL) chicken stock
1/4 cup (50 mL) teriyaki sauce
2 tbsp (25 mL) each cornstarch and rice vinegar
2 tsp (10 mL) sesame oil
1/2 tsp (2 mL) each salt and 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.
Tags:
Main Course; Japanese; Pasta/Noodles; Vegetables; Poultry-Chicken; Stir-fry;
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