Description
Stir Fry using leftover roast chicken, loaded with veggies, noodles and a super easy Teriyaki sauce.
Ingredients
- 1 tablespoon Rice Bran Oil
- 3cm piece of ginger, thinly sliced
- 1 red capsicum, thinly sliced
- 1 yellow capsicum, thinly sliced
- 1 carrot, thinly sliced
- 2 spring onions, thinly sliced
- 1 packet rice noodles
- leftover cooked chicken (I used 3 thighs), thinly sliced
- 1/2 cup coriander, finely chopped
- 1/4 cup sesame seeds
- 1 cucumber, thinly sliced
Teriyaki Sauce:
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon sugar
Instructions
Cook rice noodles as per packet instructions, then run under cold water to stop them over cooking.
Combine Teriyaki sauce ingredients in a saucepan and simmer on medium heat for 5 minutes to reduce slightly.
In a large wok over high heat add the rice bran oil. Once the oil is hot, sauté the ginger until aromatic.
Add the red and yellow capsicum, toss and stir fry for 1 minute.
Add the sauce and continue to stir fry for another minute.
Add the spring onions and toss a few times.
Finally add the noodles, chicken and half the coriander, toss to combine everything and then remove from heat.
Serve sprinkled with sesame seeds and remaining coriander.
Notes
You can add as much chicken and vegetables as you like.
If you are making this using leftovers from my Oven Baked Chicken Teriyaki and Rice recipe, then just make twice as much Teriyaki marinade and reserve half to use as the sauce in this.
- Prep Time: 15 minutes
- Cook Time: 5 minutes