Teriyaki Chicken Noodles

• servings: 2 servings

Ingredients

Cubed or thinly sliced chicken breast

2 Tsp garlic minced

2 Tsp ginger puree

2 Tbsp light soy sauce

2 Tsp sesame oil

1-2 Red pepper diced

6 spring onion chopped

Ready to wok egg noodles to serve 4

The sauce:

4 tbsp runny honey

4 tbsp dark soy sauce

2 Tbsp mirin

2 Tbsp rice wine vinegar

2 Tsp ginger puree

2 Tsp garlic minced

Directions

Mix together the chicken, a tsp garlic, tsp ginger and tbsp light soy sauce until combined.

Heat a frying pan over high heat, add the sesame oil leave to sizzle before adding in the chicken. Leave undisturbed for a few minutes before flipping to get a little crisp on it. Remove from the pan once fully cooked.

Mix together the sauce ingredients and set to one side.

Cook noodles as directed, then set to side.

To the frying pan, fry off the red pepper and the white parts of the spring onion for a couple of minutes.

Add the noodles to the frying pan, toss for a couple of minutes before adding the chicken back to the pan and adding in the sauce for a couple of minutes until the sauce has coated all of the noodles.

Serve with the remaining spring onion and sesame seeds.

Calories per portion: 513 | Protein: 37.6g | Fat: 8g | Carbs: 70g

Nutrition

• Serving Size: 4 servings
• Calories: 513 Calories
• Total Fat: 8 g
• Protein: 37.6 g