For those who don’t know, teriyaki is a sauce from Japan. This can be used as a seasoning for meat or a dip. Before trying this meal, I had never tasted teriyaki chicken. Now I am a fan! In addition, teriyaki chicken complements the coconut flavoured noodles.
You can adapt the coconut stir fry noodles too. I will be trying other teriyaki dishes and keep you posted. For now here is how you can make this meal along with your own teriyaki sauce.
Ingredients
For the main meal:
-Chicken Breasts
-Rice Noodles
-Bell Peppers
-Button Mushrooms
-Shiitake Mushrooms
-Carrots (grated)
-Coconut milk
-Mange Tout
-Baby sweet corn
-Garlic Paste
Teriyaki Sauce:
-1Tbsp Cornmeal Flour
-85g Brown Sugar (Honey can also work)
-1 Tbsp Grated Ginger
-1 Tbsp Chopped Garlic
-70ml Soya Sauce
-1 Tbsp Balsamic Vinegar
-350ml water
-Parsley (optional)
Instructions
Fry the chicken with lid on the pan on a low heat.
To make the teriyaki sauce add the brown sugar in a small pot.
Add the soy sauce and mix together.
Add the chopped ginger and garlic.
Add 350ml of water to the sugar, soya
Stir with a whisk until sugar has dissolved.
Add the cornflour and use a whisk to ensure the lumps dissolve.
Add the vinegar and parsley.
Pour over the chicken and fry until golden brown.
Put the teriyaki chicken in the oven.
Stir fry the vegetables in a wok until sautéed
Add the rice noodles and coconut milk and stir when noodles have softened.
Serve everything on a hot plate.