Chicken Teriyaki Stir-fry with Noodles

Name: Chicken Teriyaki Stir-fry with Noodles Recipe
Yield: 6
Ingredients: 1 pkg (450 g) precooked Chinese noodles; 1 bunch broccoli; 1 lb (500 g) boneless skinless chicken breasts; 2 tbsp (25 mL) vegetable oil; 1 onion sliced; 3 cloves garlic minced; 1 tbsp (15 mL) minced gingerroot; 1 cup (250 mL) snow peas or frozen peas; 1 sweet red pepper sliced; Sauce:; 1 cup (250 mL) chicken stock; 1/4 cup (50 mL) teriyaki sauce; 2 tbsp (25 mL) each cornstarch and rice vinegar; 2 tsp (10 mL) sesame oil; 1/2 tsp (2 mL) each salt and hot pepper sauce

Number of Servings: 6

Ingredients

1 pkg (450 g) precooked Chinese noodles1 bunch broccoli1 lb (500 g) boneless skinless chicken breasts2 tbsp (25 mL) vegetable oil1 onion, sliced3 cloves garlic, minced1 tbsp (15 mL) minced gingerroot1 cup (250 mL) snow peas or frozen peas1 sweet red pepper, slicedSauce:1 cup (250 mL) chicken stock1/4 cup (50 mL) teriyaki sauce2 tbsp (25 mL) each cornstarch and rice vinegar2 tsp (10 mL) sesame oil1/2 tsp (2 mL) each salt and hot pepper sauce

Directions

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.
Serves 4 to 6.

Number of Servings: 6

Recipe submitted by SparkPeople user GREEKGIRL71.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving