Noodle with teriyaki chicken and vegetables
INGREDIENTS
- 120 g mie mieon or chow mein
- 200 g chicken fillet (1 piece)
- 1 tablespoon of wheat flour
- Cooking Spray 100% Canola Oil
- 1 small onion
- 1/2 of small broccoli
- 1 small red pepper
- 1 small can of corn
- 1 tablespoon of sesame seeds
TERIYAKI SAUCE - 4 tablespoons of soy sauce
- 2 tablespoons of rice vinegar or lime juice
- 2 tablespoons of water
- 1 and 1/2 tablespoon of maple syrup or cane sugar
- 1 tablespoon of finely grated ginger
- 1 grated cloves of garlic
- 1 tablespoon of sesame oil (can be omitted)
Servings : 2
Difficulty: 2/5 easy
Cooks in: 30 minutes preparation
Cook the pasta according to the instructions on the package, strain and pour with water. Fill the chicken fillet into cubes, season with salt, pepper and mix with flour. In a separate bowl, mix all the ingredients of the sauce.
Heat the wok or deep, large pan. Spray by Cooking Spray 100% Canola Oil and put in a chicken. Fry on a larger fire (about 2 minutes), then add the onion cut into feathers and fry for about 1 minute.
Add cut into small pieces of broccoli florets and diced peppers. Stir fry for about 2 – 3 minutes until the vegetables are slightly softened, but still remain firm. Add corn at the end.
Add pasta and stir fry for one more minute. Pour sauce and stir briefly while stirring vigorously. Put on plates, sprinkle with lightly roasted sesame seeds.