Chicken Teryaki v2.01 29/03/19 © web design
Serves: 1
Cooking time: 25 minutes (incl. Prep.)
Chicken Teryaki Pak Choi
Method
1. Boil Kettle of Water & Prepare Garlic , Ginger & Pak Choi.
3. Prepare the vegetable stock. With 75ml boiling water & Vegetable stock cube.
SERVE
with a sprinkling of toasted sesame seeds
2. Put Oil in Wok & cook 150g Chicken for 2 minutes or until brown. Then take out and set aside.
Pak Choi
4. In WOK, heat 2 tsp Coconut Oil, add 3 grated garlic cloves and stir-fry briefly to soften. Cut a slice across the base of the Pak Choi so the leaves separate. Add Pak Choi & 2 tsp Sesame Oil. Fry until the leaves start to wilt.
5. Pour over the stock, tightly cover the pan and allow to simmer for 5 mins – aiming for the stems of the Pak Choi to be tender but still have a bit of bite.
6. Pop Egg Noodles in Microwave and cook as per packet instructions.
One block per person. Usually 2 ½ minutes. Then quickly mix into wok ingredients. Let Simmer on LOW HEAT.
Medium/High
(2 minutes)
7. Mix 1 tbsp sweet chilli, 1 tbsp honey, 1 tsp sesame oil, 2 tbsp Teryaki Sauce & 1 finely grated ginger in a small bowl.
8. Put a little Oil in another frying pan. Heat up before it starts smoking. Add chicken and Teryaki Sauce
Medium/High
(2-3 minutes)
