Teriyaki chicken noodles recipe

• Serves 4
• 15 mins to prepare and 10 mins to cook
• 493 calories/serving
• Dairy-free

Ingredients

• 650g pack chicken breast portions, sliced into thin strips
• 3½ tbsp teriyaki sauce
• 250g pack dried medium egg noodles
• 1 tsp sesame oil, plus extra for drizzling (optional)
• 1 tbsp reduced-salt soy sauce
• 1 head of broccoli, broken into small florets
• 85g mangetout, halved diagonally
• 1 large red chili, finely sliced
• 3 spring onions, finely sliced
• 1 tsp sesame seeds

Method

1. In a bowl, mix the chicken with the teriyaki sauce. Set aside in the fridge to marinate for 15 mins.
2. Meanwhile, cook the noodles to the pack instructions. Drain well, then toss with the sesame oil and soy sauce.
3. Bring a large pan of water to a boil and add the broccoli. Cook for 5 mins, adding the mangetout for the final 3 mins. Drain and set aside.
4. Heat a large griddle pan over high heat until hot and almost smoking. Working in batches, griddle the chicken, pouring over any marinade left in the bowl, for 1-2 mins each side until fully cooked through.
5. To serve, divide the noodles between plates and top with the veg and griddled chicken. Garnish with the chili, spring onions, and sesame seeds, and drizzle with a bit of extra sesame oil if you like.