I love the presentation of this recipe; it looks much more difficult than it really is. I like to add more greens to the dish – pan-fried green beans work well, tossed in some oil with garlic flakes. Perfection!
2
£3.77 Per Person
serves 2 cook 35-40 mins Teriyaki chicken with broccoli and egg noodles INGREDIENTS 300g skinless chicken breasts 2 tbsp teriyaki sauce 2 tbsp of oil 200g tenderstem broccoli, trimmed and cut lengthways 410g egg noodles 2 tbsp of dried onions, to serve prep 15 mins HOW TO Use a knife to make shallow 1cm cuts along the length of the chicken breast, 1cm apart.
Place the chicken in a bowl and coat it with teriyaki sauce. Heat 1 tablespoon of oil in a pan and cook the chicken for 3-4 minutes on each side until it looks blackened. Then, turn off the heat and let it stand. In a wok, heat the remaining oil.
Add the broccoli and stir for 3-4 minutes. After 3 minutes, add a splash of water.
STORE CUPBOARD Vegetable oil, rock salt and black pepper
Then, remove the broccoli from the wok and set it aside. In the same wok, add the noodles and cook for 2 minutes, stirring continuously. To serve: Place the noodles into deep bowls, add the broccoli, then the chicken, pour over the excess sauce from the pan, top with fried onions and serve.
TOTAL £7.54
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