Chicken Teriyaki Stir-fry with Noodles
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 303.6
- Total Fat: 7.2 g
- Cholesterol: 49.2 mg
- Sodium: 943.3 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 4.9 g
- Protein: 24.6 g
View full nutritional breakdown of Chicken Teriyaki Stir-fry with Noodles calories by ingredient
Introduction
Ideal for a weeknight supper because it's so quick to make, this stir-fry combines plenty of healthful vegetables and noodles to make a very colourful dish. Ideal for a weeknight supper because it's so quick to make, this stir-fry combines plenty of healthful vegetables and noodles to make a very colourful dish.Number of Servings: 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
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.
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.