Teriyaki Chicken And Rice Noodle Stir-Fry

Source(google.com.pk)
Teriyaki Chicken And Rice Noodle Stir-Fry

Teriyaki Chicken And Rice Noodle Stir-Fry

Ingredients Nutrition
2 tsp peanut oil
500g single chicken breast fillets, sliced
1 brown onion, halved, thinly sliced
1 garlic clove, crushed
1 carrot, peeled, thinly sliced
1 zucchini, thinly sliced
125ml (1/2 cup) Woolworths Select Teriyaki Marinade
1 tbs kecap manis
1 x 450g pkt Bamboo Pot Rice Noodles
1/4 wombok (Chinese cabbage), shredded
1 tbs chopped fresh coriander

Method Notes

Step 1

Heat a wok or large frying pan over high heat. Add oil and heat until just smoking. Swirl to coat. Add half the chicken and stir-fry for 3 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.

Step 2

Add onion and garlic to the wok. Stir-fry for 3 minutes or until onion is soft. Add the carrot and zucchini, and stir-fry for 3 minutes or until just tender.

Step 3

Add the chicken, marinade, kecap manis and noodles. Stir-fry for 2 minutes or until noodles separate and the sauce thickens. Add wombok and stir-fry for 30 seconds or until wombok wilts. Sprinkle with coriander to serve.