Teriyaki Chicken with Hokkien Noodle Stirfry. Mmm. Teriyaki Chicken. In my opinion though, food tastes a lot better made from scratch. The stuff you get at Sushi is so good, so when I made my own sushi I needed to make Teriyaki Chicken.
Let's the cooking begin.
(For optimal results, marinate overnight or so. I just make it in the morning and then cook it at dinner time. Just letting you know.)
Step 1: Ingredients
For the Chicken:
3 Tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon oil
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
2 boneless chicken breast halves, cut in small strips.
Salt and pepper to taste. (Screw that I can already taste it.)
For the actual meal:
Noodles, I recommend Hokkien noodles.
Step 2: Mix & Slice
Mix the soy sauce, dark brown sugar, oil, ground ginger and minced garlic. Depending on the amount of chicken you're using, you may need to increase the amount of marinade. It's better to have too much marinate than none at all. Chop your chicken up and I marinate mine personally by putting the chicken in a freezer bag, adding the marinade, tie it off and give it a good mix.
Step 3: Prep for Later.
Here's a tip, save some time, and chop up your vegetables now!
I used beans, capsicum, carrot and spinach, but you can add in anything you want really. I quickly semi-steamed the vegetables to take the crunch out of them for later.
Step 4: Cook Off the Chicken.
Spray a pan, turn on the stovetop, and cook. Cut the chicken in half to test whether it's cooked, it should look whiteish.
The chicken in the picture is indeed, not cooked.
Step 5: Last Step!
Open a packet of your noodles, and prepare it as instructed by the package. (Hokkien noodles are easy, just put them in a bowl with boiled water.)
Throw them into a preheated wok sprayed or oiled. Make sure they're all separated too. Add in your vegetables and your meat and give it a good mix through. Looks a bit dry? Yeah, that's likely. Get some soy sauce to moisten it up.
Serve & Enjoy.