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Best chicken teriyaki recipe and easy to make. Try it!

Servings      : 6


·         1 lb chicken breast, cubed (455 g)
·         salt, to taste
·         pepper, to taste
·         ½ cup teriyaki sauce, divided (120 mL)
·         4 tablespoons cooking oil, divided
·     6 oz chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions (180 g)
·         ¾ cup onion, sliced (11520 g)
·         ½ cup carrot, julienned (60 g)
·         1 cup broccoli floret (150 g)
·         1 cup cabbage (100 g)
·         sesame seeds, for garnish


1.   In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ cup (of 60 ml) teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
2.   In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
3.   In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
4.   In the same wok, add 1 tablespoon of oil, the onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
5.   Add the cooked chicken and crispy noodles back to the wok, along with the remaining ¼ cup (60 ml) teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is well-combined. Garnish with sesame seeds.
6.   Enjoy!

Recipe from tasty.co

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