Teryaki Chicken by Hugh McGivern



  • 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



  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.