Chicken Teriyaki Noodles

Cut the chicken into bite size pieces, add the Teriyaki sauce, mix well and set aside.

• 4.4 oz Chicken breast
• 2 ⁠½ Tbsp Teriyaki Sauce

Take the broccoli out of the freezer and let defrost. Cut the bell pepper into strips and cut the onion into eights.

• 5.3 oz Broccoli, frozen
• ½ Bell pepper, yellow (~ 2.5 oz)
• 1 Onion, red (~ 3 oz)

Finely dice the garlic and ginger. Prepare the noodles according to the package instructions.

• 1 Garlic clove (~ 0.1 oz)
• ½ in Ginger (~ 0.2 oz)
• 4.4 oz Ramen noodles

Heat the oil in a non-stick frying pan. Add the chicken and fry until golden brown from each side. Set aside.

• 1 tsp Canola oil

Heat the oil in the non-stick frying pan over medium heat. Add the garlic, ginger and onion and fry for approx. 2-3 minutes until the onion starts to brown.

• 2 tsp Canola oil

Add the broccoli, pepper and mini corn and fry for an additional 2-3 minutes.

• 2.8 oz Baby Corn, canned

Add the teriyaki sauce, chicken, and noodles. Fry for an extra 2-3 minutes. Turn off the heat.

• ½ cup Teriyaki Sauce

Serve the noodles in a bowl. Cut the spring onion into slices. Top the noodles with spring onion and sesame.

• ½ Green onion (~ 0.6 oz)

Enjoy your meal!