HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJapanese Tasty Teriyaki Chicken
Japanese Tasty Teriyaki Chicken

Japanese Tasty Teriyaki Chicken

with Hokkien Noodles

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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.


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Preparation Time30 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

2 clove


1 knob


1 packet

chicken thigh

2 packet

hokkien noodles

(ContainsGluten, Egg)



1 bunch

spring onions

1 bunch

baby bok choy


long red chilli

Not included in your delivery

3.5 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsSoy, Gluten)

2.5 tbs


3 tbs

warm water

1 tsp

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2970 kJ
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
Utensilsarrow down iconarrow down icon
Chopping board
Instructionsarrow up iconarrow up icon
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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!