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Teriyaki Chicken

Teriyaki Chicken

with Veggies & Ramen Noodles

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This no-fuss noodle bowl with a more-ish teriyaki sauce, tender pieces of chicken and colourful veggies is a hands-down winner. Easy to make with family-friendly flavours, it ticks all the dinnertime boxes.

Tags:Low Calorie
Allergens:MilkGlutenSesameSoy

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 Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

brown onion

1 unit

carrot

1 unit

red capsicum

1 head

broccoli

1 knob

ginger

1 packet

chicken thigh

1 packet

ramen noodles

(ContainsGlutenMay be present Egg, Soy)

2 sachet

teriyaki sauce

(ContainsGluten, Sesame, Soy)

Not included in your delivery

olive oil

¼ cup

water

20 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2270 kJ
Fat20.8 g
of which saturates7.2 g
Carbohydrate41 g
of which sugars20.8 g
Dietary Fibre0 g
Protein42.6 g
Cholesterol0 mg
Sodium1340 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Thinly slice the brown onion. Slice the carrot (unpeeled) into thin half-moons. Thinly slice the red capsicum. Cut the broccoli into small florets and roughly chop the stalk. Finely grate the ginger. Cut the chicken thigh into 2cm chunks. Bring a medium saucepan of water to the boil.

2

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the onion and cook until slightly softened, 2-3 minutes. Add the carrot and capsicum and cook until slightly softened, 2-3 minutes. Add the broccoli and the water and bring to the boil, tossing, until tender and the water has evaporated, 3-4 minutes. Transfer the veggies to a medium bowl.

3

Return the large frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook, tossing, until browned and cooked through, 8-10 minutes. TIP: If your pan is getting crowded, cook in batches for the best results! Add the ginger and butter and cook until fragrant, 1 minute.

4

While the chicken is cooking, add the ramen noodles to the boiling water and cook until tender, 4 minutes. Drain

5

Return the veggies to the frying pan with the noodles and teriyaki sauce. Bring to the boil, tossing together, until heated through, 1-2 minutes.

6

Divide the teriyaki chicken, veggies and noodles between bowls.