Japanese Tasty Teriyaki Chicken
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Japanese Tasty Teriyaki Chicken

Japanese Tasty Teriyaki Chicken

with Hokkien Noodles

Packed full of protein, this fresh Japanese noodle bowl is the perfect thing to give you all the energy you need to hit the gym, football field or swimming pool. Not only is ginger delicious, but it’s anti-inflammatory, so consider this your after workout salve as well.

Allergens:
Soy
Gluten
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 5 people

2 clove

garlic

1 knob

ginger

1 packet

chicken thigh

2 packet

Hokkien Noodles

(Contains Gluten, Egg;)

2

carrots

1 bunch

spring onions

1 bunch

baby bok choy

1

long red chilli

Not included in your delivery

3.5 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

2.5 tbs

honey

3 tbs

warm water

1 tsp

vegetable oil

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2970 kcal
Fat17.5 g
of which saturates4.4 g
Carbohydrate81.3 g
of which sugars15.8 g
Dietary Fibre0 g
Protein50.6 g
Cholesterol0 mg
Sodium772 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Knife
Peeler
Bowl
Strainer
Wok

Instructions

1

Bring a full kettle of water to the boil. To prepare the ingredients, peel and finely grate the garlic and ginger. Chop the chicken thighs into 2 cm pieces. Peel the carrots and cut them into thin discs. Finely slice the spring onion, and slice the baby bok choy and long red chilli.

Marinate the chicken thigh
2

In a medium bowl combine the garlic, ginger, salt-reduced soy sauce, honey and warm water. Add the chicken thighs and toss to coat well in the marinade.

Soak the hokkien noodles
3

Place the hokkien noodles in a large bowl and pour over the boiling water. Leave the hokkien noodles submerged for 2 minutes, or until soft and separated. Drain.

Cook the chicken
4

Meanwhile, heat the vegetable oil in a large wok over a high heat. Add the marinated chicken in two batches allowing any excess marinade to drip back into the bowl. Cook the chicken for 3-4 minutes or until browned and then remove from the wok. Add the carrot and half the spring onion to the wok and cook for 2-3 minutes. Return the chicken to the pan with the noodles, any excess marinade and the sliced baby bok choy. Cook for 1 minute or until the baby bok choy is wilted.

5

To serve, divide the chicken stir fry between bowls. Garnish with the remaining spring onion and long red chilli if you like. Enjoy!