Teriyaki Chicken
with Veggies & Ramen Noodles
- Milk
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Eggs
- Soy
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.
Ingredients
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
(Contains: Gluten; May be present: Eggs, Soy.)
2 sachet
teriyaki sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
Not included in your delivery
olive oil
¼ cup
water
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
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.
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.
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.
While the chicken is cooking, add the ramen noodles to the boiling water and cook until tender, 4 minutes. Drain
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.
Divide the teriyaki chicken, veggies and noodles between bowls.
