Instead of teriyaki chicken, you could replace the main protein with 500g sliced rump steak or 500g mixed mushrooms.
Ingredients
- 1/3 cup teriyaki sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 500g Steggles chicken breast fillets, chopped
- 270g packet ramen noodles
- 1 tablespoon vegetable oil
- 3 green onions, cut into 2cm lengths
- 2 teaspoons sesame seeds
- 1 bunch baby pak choy, quartered
Method
- Step 1Combine teriyaki sauce, vinegar, sesame oil and sugar in a bowl. Place chicken in a glass or ceramic bowl. Add half the sauce mixture. Stir to coat. Cover with plastic wrap. Refrigerate for 1 hour, if time permits.
- Step 2Cook noodles in a large saucepan of boiling water, following packet directions until tender. Drain.
- Step 3Heat a wok over high heat. Add half the oil. Swirl to coat. Stir-fry chicken, in batches, for 2 to 3 minutes or until just cooked. Transfer to a bowl. Wipe wok clean with paper towel.
- Step 4Add remaining oil to wok over high heat. Swirl to coat. Add onion and sesame seeds. Stir-fry for 1 minute or until onion has softened. Add pak choy. Stir-fry for 2 minutes or until tender. Return chicken to wok. Add noodles and remaining sauce mixture. Stir-fry for 1 minute or until heated through. Serve with noodles.
- Low fat
- Low kilojoule
Nutrition
1915 kj
Energy
9.3g
Fat Total
1.8g
Saturated Fat
3.2g
Fibre
38.2g
Protein
81mg
Cholesterol
1951mg
Sodium
51.9g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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