Chicken teriyaki Stir Fry

Chicken teriyaki Stir Fry

5 from 3 votes
Course Main Course
Cuisine Asian, Irish
Servings 4


  • 200 g egg noodles
  • 1 tsp soy sauce
  • 400 g chicken breast cut into thin strips
  • 1 red pepper chopped
  • 1 onion chopped
  • 1 carrot sliced
  • 1 garlic clove chopped
  • 1 pak choi cut into pieces
  • ½ tsp chilli flakes
  • ½ cm ginger root grated
  • 2 tbsp. water
  • ½ Lime Juice of
  • 1 tsp chilli oil optional
  • sunflower Oil
  • Salt & Pepper


  • Cook the noodles as per pack instruction with a drop of dark soy sauce in the water to flavour.
  • Heat a large saucepan or wok. Have all of the ingredients prepared in advance because you do need to stand over this dish.
  • Add a little oil to the wok and then the chicken pieces.
  • Allow the chicken to sear and colour for 2 minutes stirring once or twice.
  • Next, add in the red pepper, carrot, onion, garlic, ginger, chilli, pack choi and the teriyaki sauce. Stir to combine and coat the flavour all around the mixture.
  • Add some water and place a lid. Allow to cook quickly for a further 2-3 minutes until the chicken pieces are cooked and the vegetables are softened.
  • Correct the seasoning of the dish at this stage bearing in mind that the sauce can tend to be quite salty so a lot of salt may not be required.
  • Add the cooked noddle to the wok and coat the noddle in the flavoured stir fry.
  • Remove from the heat, divide into dishes and serve immediately. Enjoy while piping hot with a drizzle of lime or chilli oil and coriander if desired.
Keyword chicken, stir fry