Teriyaki Chicken Stir-Fry with Noodles
with mixed vegetables, cucumber & peanuts
You can put this dish on the table super fast because we've not only pre-cut the chicken thigh, but also the vegetable mix for you!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Chicken thigh strips with kebab spices
½ piece
Garlic
50 g
Mie noodles
(Contains Wheat)
25 g
Teriyaki sauce
(Contains Soy, Wheat)
5 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
½ piece
[Persian] cucumber
5 milliliters
Sesame oil
(Contains Sesame)
5 g
Ginger paste
200 g
Vegetable mix with cabbage
(May be present Celery)
Not included in your delivery
¼ piece
Low sodium chicken stock cube
1 teaspoon
White wine vinegar
1 tablespoon
Sunflower oil
1 teaspoon
[Reduced salt] ketjap manis
½ teaspoon
Sambal
1 tablespoon
Water for the sauce
to taste
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube.
- Crush or mince the garlic and roughly chop the peanuts.
- Slice the cucumber and transfer to a bowl along with the white wine vinegar (or use rice vinegar if preferred).
- Season to taste with salt and pepper, then toss well to combine. Set aside until serving, stirring occasionally.
- Heat the sunflower oil in a wok over medium-high heat.
- Stir-fry the chicken with the ginger paste and the garlic for 3 - 5 minutes.
- Meanwhile, boil the noodles for 3 - 4 minutes, covered, then drain and rinse under cold water.
- Add the vegetable mix and stir-fry for 4 - 6 minutes.
- Add the noodles, teriyaki sauce, sesame oil, ketjap, sambal and water (see pantry for amounts).
- Stir-fry for 1 more minute, then add some soy sauce as preferred and season to taste with salt and pepper.
- Serve the stir-fry on plates and garnish with the peanuts.
- Serve with the quick-pickled cucumber.