Teriyaki chicken noodle stir-fry
Chicken thigh glazed dark and sticky, tossed through egg noodles with carrot and green beans. Ready in the time it takes the noodles to cook.
Notable for: fibre, vitamin A, B vitamins
Ingredients
- 700 gchicken breast, sliced
- 300 gegg noodles
- 250 gcarrots, batons
- 250 ggreen beans
- 70 mlsoy sauce
- 45 ghoney
- 15 gcrushed garlic
- 15 gcrushed ginger
- 10 mlsesame oil
Method
Cook the noodles in boiling water to the packet instructions, then drain them and toss with a little sesame oil so they don't stick.
Whisk the soy sauce, honey, garlic and ginger into a glaze.
Sear the chicken in the sesame oil over high heat for 5 minutes, until coloured on the outside.
Add the carrot and green beans and toss for 3 minutes until just tender but still with some bite.
Pour in the glaze and simmer for 2 minutes until it clings to the chicken and vegetables rather than pooling in the pan.
Toss the noodles through off the heat, so they pick up the glaze without turning to mush.
Add the glaze last, off the heat
Soy and honey burn fast in a hot pan. Get the chicken and vegetables cooked first, then pull the heat back before the glaze goes in so it thickens instead of catching.
Storage
Keeps three days in the fridge.
Reheat gently with a splash of water, as the glaze thickens further once cold.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.