Description
Teriyaki Chicken Stir Fry using leftover roast chicken, loaded with veggies, noodles and a super easy teriyaki sauce.
Ingredients
- 1 packet rice noodles
- 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
- 1–2 cups leftover cooked chicken, sliced
- ½ cup coriander, finely chopped
- ¼ cup sesame seeds
- 1 cucumber, thinly sliced
TERIYAKI SAUCE
- ¼ cup miring
- ¼ cup soy sauce
- ¼ cup water
- 1 tablespoon sugar
Instructions
Cook rice noodles as per packet, 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 oil, once hot saute the garlic until aromatic (1-2 minutes). Add the capsicum, toss and stir fry for 1 minute.
Add the sauce and continue to stir fry for another minute. Add the spring onions, toss a few times then add in the chicken, noodles and half the coriander. Toss to combine and remove from heat.
Serve sprinkled with sesame seeds, remaining coriander and cucumber on the side.
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 & Rice recipe, then just make twice as much teriyaki marinade and reserve half to use as the sauce in this.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: DINNER