Teriyaki chicken with noodles and stir fry veg

 Serves 4

  • 2 tbsp toasted sesame oil
  • 6 skinless and boneless chicken thighs sliced (or you could use salmon or tofu or quorn)
  • 2 large garlic cloves, crushed
  • 1 thumb-sized piece ginger,grated
  • 50g runny honey
  • 30ml soy sauce
  • 1 tbsp rice wine vinegar (or white wine or cider vinegar with quarter tsp sugar)
  • 100ml water
  • 1 tbsp sesame seeds to serve (optional)
  • 4 sheets or nests of noodles
  • 1 tbsp oil
  • Veg of your choice. Things that work well include peppers, onions, mushrooms, bean shoots, pak choi, green beans, broccoli
  1. Boil a kettle of water
  2. Chop the vegetables into thin slices or sticks slightly larger than matchsticks
  3. Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for around 7 mins, or until golden.
  4. Add the garlic and ginger and fry for 2 mins.
  5. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 – 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
  6. Scatter over the sesame seeds and put to one side on a warm plate
  7. Pour the boiling water into a large bowl, pop in the noodles and put a plate on top
  8. Give the pan a quick but thorough wash and heat the oil in it
  9. Put in all of the vegetables and cook for around 4 minutes on a very high heat stirring all the time


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