Teriyaki Chicken & Noodles
Recipe: #18036
March 14, 2015
Categories: Chicken, Hawaiian, Japanese, Wok/Stir-Fry, Boneless Pieces, Chicken Dinner, more
"We really enjoy this simple stir-fry. I usually add minced garlic, minced ginger, and any other veggies I happen to have on hand, so it never seems to come out the same way twice. From Bon Appetit, May 1998."
Ingredients
Nutritional
- Serving Size: 1 (375 g)
- Calories 876.4
- Total Fat - 32.9 g
- Saturated Fat - 5.7 g
- Cholesterol - 99.5 mg
- Sodium - 1334.1 mg
- Total Carbohydrate - 98.4 g
- Dietary Fiber - 2.4 g
- Sugars - 5.8 g
- Protein - 52.8 g
- Calcium - 100.5 mg
- Iron - 4.8 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot.
Step 2
Add sesame oil and toss to coat.
Step 3
Heat vegetable oil in heavy large skillet over high heat.
Step 4
Sprinkle chicken with salt and pepper.
Step 5
Add chicken to skillet and saute until no longer pink, about 2 minutes.
Step 6
Add sliced green onions, carrot and crushed red pepper.
Step 7
Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
Step 8
Add noodles and teriyaki sauce and toss to blend well.
Tips
No special items needed.