Chicken Teriyaki Stir-Fry with Noodles

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 1 pkg (450 g) precooked Chinese noodles
  • 1 bunch broccoli
  • 1 lb boneless skinless chicken breast
  • 2 tablespoons vegetable oil
  • 1 onion sliced
  • 3 cloves garlic minced
  • 1 tablespoon minced gingerroot
  • 1 cup snow pea
  • 1 cup frozen peas
  • 1 sweet red pepper sliced
Sauce:
  • 1 cup chicken stock
  • 1/4 cup teriyaki sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon hot pepper sauce

Method

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 facts <b>Per each of 6 servings:</b> about

  • Sodium 852 mg
  • Protein 26 g
  • Calories 307.0
  • Total fat 9 g
  • Cholesterol 69 mg
  • Saturated fat 1 g
  • Total carbohydrate 32 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 162.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Teriyaki Stir-Fry with Noodles