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
- Boil a kettle of water
- Chop the vegetables into thin slices or sticks slightly larger than matchsticks
- Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for around 7 mins, or until golden.
- Add the garlic and ginger and fry for 2 mins.
- 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.
- Scatter over the sesame seeds and put to one side on a warm plate
- Pour the boiling water into a large bowl, pop in the noodles and put a plate on top
- Give the pan a quick but thorough wash and heat the oil in it
- 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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