Teriyaki Chicken with Soba Noodles

Teriyaki Chicken with Soba Noodles

Ready in 20 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, November 12, 2017.
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Cut avocado in half lengthways and twist halves to separate. Remove stone using a spoon and scoop out flesh before slicing thinly

Ingredients

Teriyaki Chicken

  • 1 pack diced chicken breasts
  • 1 pottle teriyaki sauce

Soba Noodles

  • ¾ pack soba noodles
  • 1 baby bok choy, end trimmed 1cm and thinly sliced
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce

Salad

  • 1 carrot
  • 1 avocado
  • ½ iceberg lettuce
  • 2 tablespoons Japanese mayo

To Serve

  • Remaining Japanese mayo
  • 1 sachet black sesame seeds

Steps

  1. Bring a full kettle to the boil. Pat chicken dry with paper towels and toss in a bowl with teriyaki sauce. Set aside.
  2. Pour boiling water into a medium pot and bring to the boil. Cook soba noodles for 5 minutes until just tender. Drain and return to pot with sliced bok choy, sesame oil and soy sauce. Set aside.
  3. Peel carrot into long, thin ribbons; thinly slice avocado; shred lettuce. Add to a large bowl along with first measure of Japanese mayo and toss to combine. Set aside.
  4. Heat a drizzle of oil in large fry-pan on medium-high heat. Add chicken to pan, shaking off excess teriyaki sauce, cook for about 5 minutes until golden and cooked through. Add any excess teriyaki sauce to pan and cook for about 1 minute until cooked through.
  5. Add cooked soba noodles to pan with chicken and toss to combine.
  6. To serve, divide teriyaki chicken and noodles between bowls and top with salad, remaining Japanese mayo and a sprinkle of sesame seeds.

Nutritional Information

Energy 2772 kj
663 kcal
Protein 43.0g
Carbohydrate 57.0g
Fat 31.7g