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Chicken Teriyaki Chow Mein

by Claire Nolan featured in Chow Mein 4 Ways

Inspired by recipetineats.com

Ingredients

for 6 servings

  • 1 lb
    chicken breast, cubed (455 g)
  • salt, to taste
  • pepper, to taste
  • ½ cup
    teriyaki sauce, divided (120 mL)
  • 4 tablespoons
    cooking oil, divided
  • 6 oz
    chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions (180 g)
  • ¾ cup
    onion, sliced (11520 g)
  • ½ cup
    carrot, julienned (60 g)
  • 1 cup
    broccoli floret (150 g)
  • 1 cup
    cabbage (100 g)
  • sesame seeds, for garnish

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Preparation

  1. In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ cup (of 60 ml) teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
  2. In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
  3. In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
  4. In the same wok, add 1 tablespoon of oil, the onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
  5. Add the cooked chicken and crispy noodles back to the wok, along with the remaining ¼ cup (60 ml) teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is well-combined. Garnish with sesame seeds.
  6. Enjoy!
 

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