teriyaki chicken noodles
 
 

serves 4, prep 15 mins, cook 10 mins

650g pack chicken breast portions, sliced into thin strips
3½ tbsp teriyaki sauce
250g pack dried medium egg noodles
1 tsp sesame oil, plus extra for drizzling (optional)
1 tbsp reduced-salt soy sauce
1 head of broccoli, broken into small florets
85g mangetout, halved diagonally
1 large red chilli, finely sliced
3 spring onions, finely sliced
1 tsp sesame seeds

In a bowl, mix the chicken with the teriyaki sauce. Set aside in the fridge to marinate for 15 mins.

Meanwhile, cook the noodles to pack instructions. Drain well, then toss with the sesame oil and soy sauce.

Bring a large pan of water to the boil and add the broccoli. Cook for 5 mins, adding the mangetout for the final 3 mins. Drain and set aside.

Heat a large griddle pan over a high heat until hot and almost smoking. Working in batches, griddle the chicken, pouring over any marinade left in the bowl, for 1-2 mins each side until fully cooked through.

To serve, divide the noodles between plates and top with the veg and griddled chicken. Garnish with the chilli, spring onions and sesame seeds, and drizzle with a little extra sesame oil, if you like.

Tip: The chicken can be marinated in a non-metal container in the fridge up to 24 hrs in advance.

Each serving contains
493kcals, fat 5g, saturates, 1g sugars, 9g salt, 2.1g, carbohydrate 57.5g, protein 53.4g, fibre 8.4g