Japanese Tasty Teriyaki Chicken
with Hokkien Noodles
- Soy
- Gluten
- Eggs
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.
Ingredients
2 clove
garlic
1 knob
ginger
1 packet
chicken thigh
2 packet
Hokkien Noodles
(Contains: Gluten, Eggs;)
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
Utensils
Cooking Steps
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.
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.
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.
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.
To serve, divide the chicken stir fry between bowls. Garnish with the remaining spring onion and long red chilli if you like. Enjoy!
