Teriyaki chicken and noodle stir fry
Prep Time: 35
Cooking Time: 10
No of Serves: 4
Ingredients
4 x 125g skinless chicken breast fillets
1/2 cup teriyaki marinade
Olive oil spray
1 tbsp sunflower oil
1 large red capsicum, seeded and sliced
3 medium carrots, sliced
2 cups snow peas, trimmed
3 cups broccoli florets
440g fresh egg noodles
Nutrition Information (per serve)
| Energy | 3021.1 kJ (722 calories) |
|---|---|
| Protein | 49.3g |
| Total Fat | 11.6g |
| Carbohydrates | 98.1g |
| Saturated Fat | 1.9g |
| Sugars | 18.9g |
| Dietary Fibre | 12.0g |
| Sodium | 938.0mg |
Method
- Place chicken breasts on a plate and drizzle with 1 tbsp of the marinade. Marinate for 30 minutes or overnight.
- Heat a chargrill or frying pan over a medium heat and lightly spray with oil. Cook chicken thoroughly.
- In the meantime, heat oil in wok or frying pan. Stir fry capsicum, carrots, snow peas and broccoli for 2-3 minutes. Add noodles and stir fry for 2-3 minutes. Add remaining marinade and stir fry until hot.
- Serve topped with the grilled chicken breasts.
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