Tasty Chicken Teriyaki – Monday’s recipe

Tasty Teriyaki Chicken with Hokkien Noodles

Ingredients (serves four)


2 cloves garlic, peeled & finely grated
1 knob ginger, peeled & finely grated
3 ½ tbs salt-reduced soy sauce
2 ½ tbs honey
3 tbs warm water
700 g free range chicken thighs, chopped into 2 cm pieces
370g Hokkien noodles (Note: using extra noodles will alter the flavour)
1 tsp vegetable oil
2 carrots, peeled & cut into thin discs
1 bunch spring onions, finely sliced
1 bunch baby bok choy, sliced
1 long red chilli, sliced (optional)



  1.   Bring a full kettle of water to the boil.
  2.   In a medium bowl combine the garlic, ginger, salt-reduced soy sauce, honey and warm water. Add the chicken  thighs and toss to coat well in the marinade.
  3.  Place the Hokkien noodles in a large bowl and pour over the boiling water. Leave the Hokkien noodles submerged for 2 minutes, or until soft and separated. Drain.
  4.  Meanwhile, heat the vegetable oil in a large wok or frying pan over a high heat. Add the marinated chicken in two batches allowing any excess marinade to drip back into the bowl. Cook the chicken for 3-4 minutes, or until browned, and then remove from the wok. Add the carrot and half the spring onion to the wok and cook for 2-3 minutes. Return the chicken to the pan with the noodles, any excess marinade and the sliced baby bok choy. Cook for 1 minute, or until the baby bok choy is wilted.
  5.  To serve, divide the chicken stir-fry between bowls. Garnish with the remaining spring onion and long red chilli, if you like. Enjoy!

Thank you Hello Fresh!

Author: Emma McEnery

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