Best Chicken Teriyaki Chow Mein

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Ingredients

for 6 servings

• 1 lb  chicken breast, cubed (455 g)
• salt, to taste
• pepper, to taste
• ½ cup  teriyaki sauce, divided (120 mL)
• 4 tablespoons  cooking oil, divided
• 6 oz  chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions (180 g)
• ¾ cup  onion, sliced (11520 g)
• ½ cup  carrot, julienned (60 g)
• 1 cup  broccoli floret (150 g)
• 1 cup  cabbage (100 g)
• sesame seeds, for garnish

Preparation

1. In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ cup (of 60 ml) teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
2. In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
3. In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
4. In the same wok, add 1 tablespoon of oil, the onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
5. Add the cooked chicken and crispy noodles back to the wok, along with the remaining ¼ cup (60 ml) teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is well-combined. Garnish with sesame seeds.
6. Enjoy!

This article and recipe adapted from this site

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