Best Chicken Teriyaki Crispy Noodle Bowl Recipe By Tasty Recipes

Chicken Teriyaki Chow Mein Recipe by Tasty image

Provided by Claire Nolan

Categories Dinner

Time 1h43m

Yield 6 servings

Number Of Ingredients 11

1 lb chicken breast, cubed
salt, to taste
pepper, to taste
½ cup teriyaki sauce, divided
4 tablespoons cooking oil, divided
6 oz chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
¾ cup onion, sliced
½ cup carrot, julienned
1 cup broccoli floret
1 cup cabbage
sesame seed, for garnish

Steps:

In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ cup (of 60 ml) teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes, until browned on one side, then stir and cook for another 3-4 minutes, until fully cooked through. Set the chicken aside.
In the same wok, add 1 tablespoon of oil, the onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1-2 minutes, then season with salt and pepper and cook for 3 minutes more, until the vegetables are soft.
Add the cooked chicken and crispy noodles back to the wok, along with the remaining ¼ cup (60 ml) teriyaki sauce. Toss well and cook for 2-3 minutes, until everything is well-combined. Garnish with sesame seeds.
Enjoy!

Nutrition Facts : Calories 353 calories, Carbohydrate 30 grams, Fat 12 grams, Fiber 3 grams, Protein 29 grams, Sugar 6 grams

Chicken Teriyaki Crispy Noodle Bowl Recipe by Tasty image

Provided by Betsy Carter

Categories Dinner

Yield 2 servings

Number Of Ingredients 15

½ cup soy sauce
¼ cup rice wine vinegar
3 tablespoons light brown sugar
2 cloves garlic, minced
2 teaspoons cornstarch
1 tablespoon oil, plus more for frying
4 oz vermicelli rice noodle
1 ½ lb boneless, skinless chicken thighs, cut into 1 inch (2 cm) pieces
salt, to taste
pepper, to taste
1 ½ cups snap peas, blanched
1 radish, thinly sliced
2 scallions, thinly sliced
fresh cilantro, chopped, to taste
2 teaspoons sesame seeds

Steps:

In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
Pull the rice noodles apart into eight portions.
Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
Season the chicken with salt and pepper.
Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 80 grams, Fat 26 grams, Fiber 3 grams, Protein 64 grams, Sugar 27 grams