*Chicken Teriyaki Stir-Fry Noodles* –
*Serves: 3-4 | Time: 25 mins*
*INGREDIENTS:*
_For Chicken:_
– 500g boneless chicken breast, cut into thick strips like in photo
– 1 tbsp soy sauce
– 1 tsp black pepper
– 1 tsp garlic powder
– 1 tbsp oil
_For Noodles & Veggies:_
– 300g spaghetti or egg noodles / chow mein noodles
– 1 cup green beans, cut 2-inch
– 1 carrot, julienne (thin strips)
– 1 red bell pepper, thin strips
– 1 cup mushrooms, sliced
– 1/2 cup broccoli florets
– 1 tbsp oil for stir fry
– Sesame seeds for garnish
_For Teriyaki Sauce
– 1/3 cup soy sauce
– 2 tbsp honey or brown sugar
– 1 tbsp ketchup
– 1 tbsp chili sauce / sriracha (for that red glaze)
– 1 tbsp oyster sauce (optional but gives restaurant taste)
– 1 tsp sesame oil
– 1 tbsp cornflour + 2 tbsp water
– 1 tsp garlic, minced
*METHOD:*
1. *Boil Noodles:* Boil noodles with salt, drain, rinse with cold water, toss with 1 tsp oil. Keep aside.
2. *Fry Chicken:* Marinate chicken 15 mins. Heat oil in big wok/karahi on high heat. Fry chicken till golden brown and caramelized about 6-7 mins. Take out.
3. *Stir Fry Veggies:* In same wok, add 1 tbsp oil. Add beans, carrots, broccoli first (2 mins on high heat), then mushrooms and bell peppers. Keep them CRUNCHY – don’t overcook , they should stay bright.
4. *Make Sauce:* Mix all sauce ingredients in a bowl except cornflour slurry. Pour into wok. Bring to boil, then add cornflour + water slurry. Sauce will turn thick and shiny instantly.
5. *Combine:* Add back chicken and boiled noodles. Toss everything on HIGH flame for 2 mins till every noodle is coated in that dark glossy sauce like in your pan.
6. *Serve:* Sprinkle sesame seeds and a little extra chili glaze on top . Serve hot!
*Taste* Don’t add too much sauce at once – you want noodles glossy, not soupy. The char on chicken comes from frying on very high heat, don’t crowd the pan.
Tips for that Chicken Teriyaki Noodles to look & taste .
*1. High Heat = That Glaze:* Your chicken has dark char. Wok must be smoking hot. Don’t crowd chicken – fry in 2 batches. If you add all at once, it will boil and turn white, not brown.
*2. Veggies Crunchy & Colorful:* Look at your pic – green beans, carrots are still bright. Fry veggies only 2-3 mins on full flame. Add broccoli and carrots first, then peppers and mushrooms last. They should stay crisp.
*3. No Sticky Noodles:* After boiling spaghetti, wash with cold water and add 1 tsp oil. This stops them from sticking together when you toss in sauce. If you skip, you’ll get a big lump.
*4. Sauce Thick, Not watery :Mix 1 tbsp cornflour + 2 tbsp water and add at the end. It makes that glossy restaurant glaze. Don’t add too much soy or it becomes salty and dark.
*5. Sesame Trick:* Toast sesame seeds 30 seconds in dry pan before sprinkling – gives amazing smell. And drizzle a few drops of sesame oil at the very end, not while cooking, for that real Japanese flavor.
*Secret:* Add 1 tsp honey on chicken while frying – gives that sticky caramel top you see in your pan!