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Teriyaki chicken with vegetables and mie noodles

updated

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Ingredients for 3 servings:

  • 300 g chicken breast fillet(s)
  • 5 tbsp teriyaki sauce
  • 4 tbsp soy sauce
  • 300 g Asian vegetable mix (wok vegetables), frozen
  • 125 g mie noodles
  • 100 ml vegetable stock
  • some oil for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

quick, easy, delicious

Wash the meat, pat dry, cut into thin strips, marinate with 4 tablespoons of teriyaki sauce, and refrigerate for about 30 minutes. Prepare the mie noodles according to the package instructions, then drizzle with the soy sauce and mix well. Brown the meat in hot oil, remove, and keep warm. Sear the stir-fried vegetables, deglaze with vegetable stock, stir in 1 tablespoon of teriyaki sauce, and continue cooking for about 7-8 minutes. Add the meat and mie noodles and heat briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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