Teriyaki chicken and mushrooms noddles

INGREDIENTS 
  • 2 deboned chicken thighs marinate in teriyaki sauce 
  • 6 mushrooms sliced 
  • 3 nests of noddles 
  • 3 spring onions chopped
  • 2 teaspoon oil 
  • 2 teaspoon corn starch 
  • 1 tbs teriyaki sauce 
  • 1/2 cup water 
METHOD 
  1. Heat a wok over high heat. Add 1 teaspoon oil and fry the chicken skin side down for 4 min then turn it and fry for another 3 min, take it out on a chopping board and cut it in bite size pieces .
  2. Meanwhile cook your noddles following the packet directions . Drain and set aside .
  3. Add the remaining oil to the wok and add the mushrooms , stir fry them for 2 min then add back the chicken and mix . 
  4. Mix together the 1/2 cup of water with the corn starch and teriyaki sauce and add it on top of the chicken and mushrooms . Stir fry until the sauce begin to thicken then add your noddles and chopped spring onion . Stir fry for another 1 min or until heated through . Best served hot .
Hope you enjoy it 😉 😗 💋 💖.

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