Teryaki Chicken by Hugh McGivern

Ingredients

• 125g chicken breast
• 40g medium egg noodles
• 20g carrot
• 20g green pepper
• 1 large spring onion
• 2 cloves of garlic
• 1/2 red chilli
• 1cm piece of ginger
• 50ml of each – soy sauce, white wine vinegar & rice wine
• 50g light brown sugar
• 1/2 tsp sesame oil with 1 tsp veg oil (mixed)
• Salt & pepper

Method

1. Soak Noodles in a bowl with boiling water for 15 mins.
2. Heat oven to 180°C
3. Heat griddle, season chicken and season, then grill for 3 mins on each side then place in oven.
4. Put the sugar, crushed garlic and ginger along with the chilli in a pan with the 3 liquids, bring to the boil and simmer for 10 mins.
5. Cut all the veg into long strips and stir fry in a hot wok with the remainder of the oil, add the noodles.
6. Place the noodles and veg in a bowl, top with the chicken breast and drizzle with some of the teriyaki sauce.