One of the healthiest, and easiest dinners you can make is a quick stir fry of chicken and vegetables. Here is how I make it in less than 30 minutes.
Chicken Teriyaki and Stir Fry Vegetables
- Method: Stir Fry
- Cuisine: Asian
Ingredients
Units
Scale
- Chicken Breasts, marinated overnight in a premade teriyaki, I used this teriyaki
- 1 cup broccoli florets, trimmed
- 1 cup red bell pepper, cut into one-inch pieces
- 1 cup zucchini, cut into one-inch pieces
- 1 cup mushroom, washed and quartered
- 1 cup celery, cut into one-inch pieces
- 1 package fresh yaki-soba noodles (if you don’t see them in your grocery store, here is another option )
Instructions
- In a large grill pan, turned on to high heat, grill the marinated chicken for several minutes on each side.
- Meanwhile, in a wok or large stainless steel pan, saute the fresh noodles with a little bit of vegetable oil, until softened. If these are dry noodles, cook them for five minutes in boiling water and drain.
- Remove the noodles and add another tablespoon of oil.
- Stir fry all the vegetables on high heat for several minutes, or until the broccoli is bright green and just barely tender.
- Add the teriyaki sauce (I add a couple tablespoons at a time, then taste. Remember that bottled marinades often contain high amounts of sodium, so use sparingly)
- Add the noodles, toss to coat and remove from heat.
Place the veggies and noodles in a large serving bowl, slice the chicken and place on top.
Keywords: Chicken Teriyaki, Stir Fry Vegetables
