Tested till perfect Chicken Teriyaki Stir-Fry with Noodles

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.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 16 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6

Ingredients

  • 1 pkg (450 g) 1pkg (450 g)precooked Chinese noodles
  • 1 bunch 1bunchbroccoli
  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
  • 2 tbsp 2tbspvegetable oil
  • 1 1oniononions, sliced
  • 3 3cloves garlic, minced
  • 1 tbsp 1tbspminced gingerroot
  • 1 cup 1cupsnow peasnow peas or frozen peas
  • 1 1sweet red peppersweet red peppers, sliced

Sauce:

  • 1 cup 1cupchicken stock
  • 1/4 cup 1/4cupteriyaki sauce
  • 2 tbsp 2tbspcornstarch
  • 2 tbsp 2tbsprice vinegar
  • 2 tsp 2tspsesame oil
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsphot pepper sauce
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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.

Nutritional Information Per each of 6 servings: about

cal 307 pro 26g total fat 9g sat. fat 1g
carb 32g fibre 4g chol 69mg sodium 852mg

% RDI:

calcium 6 iron 15 vit A 19 vit C 162
folate 45
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