Chef Rakhee Vaswani’s Teriyaki Chicken and Veggie Noodles
1 hour
813 reads
About Chef Rakhee Vaswani's Teriyaki Chicken and Veggie Noodles
Celebrity Chef Rakhee Vaswani's vibrant Teriyaki Chicken and Veggie Noodles is a healthy and flavorful one-pan meal. This recipe features tender shredded chicken, tossed with a zesty teriyaki and oyster sauce, perfectly complementing a medley of colorful vegetables and noodles.The combination of sweet and savory flavors makes this dish incredibly satisfying, and it's a fantastic weeknight dinner option that's both quick and easy to prepare.Get ready to experience a delightful culinary adventure with this recipe, perfect for those seeking a wholesome and delicious meal without spending hours in the kitchen.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Protein
- 100 gm Chicken Leg boneless, shredded
- 2 Eggs large, scrambled
Noodles & Vegetables
- 1 packet Noodles cooked according to package directions
- 1/2 Bell Peppers red, sliced
- 1/2 Bell Peppers sliced, yellow
- 1/2 Bell Peppers green, sliced
- 4 florets Broccoli blanched
- 1 Spring Onion sliced
- 4 slices Zucchini
- 1 handful Bean Sprouts
Sauce & Seasoning
- 2 tbsp Teriyaki Sauce
- 2 tbsp Oyster Sauce
- 2 tbsp Soy Sauce
- 1/2 tsp Pepper Powder white
- Salt to taste
- 2 tbsp Oil vegetable or canola
- 2 clove Garlic minced
Instructions
Prepare the Chicken
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add the shredded chicken and season with salt and white pepper. Cook until browned and cooked through. Set aside.
Scramble the Eggs
- Heat 1 tbsp oil in the same wok or skillet. Add the eggs and scramble until cooked through. Season with salt and pepper. Set aside.
Sauté the Vegetables
- Add the remaining 1 tbsp oil to the wok. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced bell peppers and zucchini; stir-fry for 2-3 minutes until slightly tender-crisp. Add the blanched broccoli and spring onions; stir for another minute.
Combine and Finish
- Add the cooked chicken, scrambled eggs, and noodles to the wok. Pour in the teriyaki sauce, oyster sauce, and soy sauce. Stir well to combine. Cook for 1 minute over high heat until heated through.
Serve
- Remove from heat and gently stir in the bean sprouts. Serve immediately. Garnish with extra chopped spring onions, if desired. Serve with a small bowl of extra soy sauce on the side for those who want a more intense flavor.
Recipe Notes
Expert Tips
- For a richer flavor, marinate the chicken in a mixture of soy sauce, teriyaki sauce, and a little ginger for at least 30 minutes before cooking.
- Feel free to add other vegetables to this recipe, such as carrots, mushrooms, or snow peas.
- If you don't have oyster sauce, you can substitute with a tablespoon of hoisin sauce or a mixture of soy sauce and a pinch of sugar.
- To make this a complete meal, serve with a side of steamed rice or a simple salad.
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Recipe Nutrition
Calories: 1131kcalCarbohydrates: 178gProtein: 50gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 196mgSodium: 2325mgPotassium: 958mgFiber: 8gSugar: 10gVitamin A: 447IUVitamin C: 36mgCalcium: 105mgIron: 5mg
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4 Comments
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Such a great recipe! Can’t wait to try it.
Absolutely delicious! Can’t wait to try it.
I’m loving this recipe already!
I’m excited to try this recipe!