Teriyaki Chicken
with Veggies & Ramen Noodles
- Sesame
- Soy
Ingredients
Ginger
Chicken Thigh
2
Capsicum
1 packet
Ramen Noodles
2 packet
Teriyaki Sauce
(Contains: Sesame, Soy)
1
Broccoli
1
Carrot
Cooking Steps
Thinly slice the brown onion. Slice the carrot (unpeeled) into thin half-moons. Thinly slice the red capsicum. Cut the broccoli into small florets and roughly chop the stalk. Finely grate the ginger. Cut the chicken tenderloin into 2cm chunks. Bring a medium saucepan of water to the boil.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once the oil is hot, add the onion and cook until slightly softened, 2-3 minutes. Add the carrot and capsicum and cook until slightly softened, 2-3 minutes. Add the broccoli and the water and bring to the boil, tossing, until tender and the water has evaporated, 3-4 minutes. Transfer to a medium bowl.
Return the large frying pan to a medium-high heat with a drizzle of olive oil. Once the oil is hot, add the chicken and cook, tossing, until browned and cooked through, 8-10 minutes. TIP: If your pan is getting crowded, cook in batches for the best results! Add the ginger and butter and cook until fragrant, 1 minute.
While the chicken is cooking, add the ramen noodles to the boiling water and cook until tender, 4 minutes. Drain and set aside until needed.
Return the veggies, noodles and teriyaki sauce to the pan and bring to the boil, tossing together, until heated through, 1-2 minutes.
Divide the teriyaki chicken, veggies and noodles between bowls.
