Chicken Teriyaki Stir Fry
Servings: 4
Ingredients
- 8 oz. (225g) flat rice noodles
For the teriyaki:
- 1 clove garlic , peeled, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons sweet rice wine (mirin)
- 2 tablespoons rice wine vinegar
- 1 tablespoons cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground ginger
For the stir-fry:
- 2 tablespoons vegetable oil , divided
- 2 cloves garlic , minced
- 2 medium carrots , cut into strips
- 1 red bell pepper , cut into strips
- 4 oz. (115g) . mushrooms , sliced
- 6 oz. (175g) . broccoli florets
- 1 lb (450g) chicken breast , cut into bite-sized pieces
- salt and pepper , to taste
- sliced green onions , for sprinkling
- sesame seeds , for sprinkling
Instructions
- Cook the rice noodles according to package instructions.
- Prepare the teriyaki sauce by whisking together all the sauce ingredients in a bowl. Set aside.
- In a wok or skillet, heat 1 tablespoon vegetable oil and add the garlic. Cook for about a minute. Add the carrots, bell pepper, mushrooms, and broccoli. Cook, stirring, for about 3 minutes. Transfer the veggies to a bowl.
- Season the chicken pieces with salt and pepper. Heat the remaining tablespoon vegetable oil in a wok or skillet and stir-fry the chicken for about 5 minutes or until cooked through. Pour the prepared teriyaki sauce over it and toss until the chicken is nicely coated. Cook until the sauce reaches a simmer and thickens.
- Reduce the heat and return the cooked veggies and the cooked noodles to the pan. Toss well to combine. Sprinkle with sliced green onions and sesame seeds and serve. Enjoy!
Notes
Teriyaki sauce adapted from Gimme Some Oven