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Teriyaki Chicken Stir-Fry with Noodles

Name: Teriyaki Chicken Stir-Fry with Noodles with mixed vegetables, cucumber & peanuts
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 200 g Chicken thigh strips; 1 piece Garlic; 100 g Wholewheat noodles; 50 g Teriyaki sauce; 10 g Unsalted peanuts; 1 piece Persian cucumber; 10 milliliters Sesame oil; 10 g Ginger paste; 400 g Vegetable mix with cabbage; ½ piece Low sodium chicken stock cube; 2 teaspoon White wine vinegar; 2 tablespoon Sunflower oil; 2 teaspoon [Reduced salt] ketjap manis; 1 teaspoon Sambal; 2 tablespoon Water for the sauce; to taste [Reduced salt] soy sauce; to taste Salt and pepper

with mixed vegetables, cucumber & peanuts

View our plans

You'll have this dish on the table in no time, because we've not only pre-cut the chicken thigh, but also the vegetable mix for you!

Tags:

Calorie Smart

Allergens:

Tarwe

•Gluten

•Soja

•Pinda's

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Chicken thigh strips

½ piece

Garlic

50 g

Wholewheat noodles

(Contains: Tarwe, Gluten)

25 g

Teriyaki sauce

(Contains: Tarwe, Soja)

5 g

Unsalted peanuts

(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

½ piece

Persian cucumber

5 milliliters

Sesame oil

(Contains: Sesamzaad)

5 g

Ginger paste

200 g

Vegetable mix with cabbage

Not included in your delivery

¼ piece

Low sodium chicken stock cube

1 teaspoon

White wine vinegar

1 tablespoon

Sunflower oil

1 teaspoon

[Reduced salt] ketjap manis

½ teaspoon

Sambal

1 tablespoon

Water for the sauce

to taste

[Reduced salt] soy sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2747 kJ

Calories657 kcal

Fat30.8 g

Saturated Fat6.6 g

Carbohydrate61.1 g

Sugar21.5 g

Dietary Fiber9.8 g

Protein28.1 g

Salt2.9 g

Potassium37.9 mg

Calcium2.8 mg

Iron0.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Pan with Lid

•Wok

Cooking Steps

Boil plenty of water in a pot or saucepan and crumble in the stock cube.
Crush or mince the garlic and roughly chop the peanuts.
Slice the cucumber and transfer to a bowl along with the white wine vinegar (or use rice vinegar if preferred).
Season to taste with salt and pepper, then toss well to combine. Set aside until serving, stirring occasionally.

Heat the sunflower oil in a wok over medium-high heat.
Stir-fry the chicken with the ginger paste and the garlic for 3 - 5 minutes.
Meanwhile, boil the noodles for 3 - 4 minutes, covered, then drain and rinse under cold water.

Add the vegetable mix and stir-fry for 4 - 6 minutes.
Add the noodles and the teriyaki sauce (see Tip).
Add the sesame oil, ketjap, sambal and water (see pantry for amounts).
Stir-fry for 1 more minute, then add some soy sauce as preferred and season to taste with salt and pepper.

Health tip: this recipe is high in salt. If you're watching your salt intake, use just two thirds of the teriyaki sauce.