for 6 portions
1 pound chicken breast (455 g), cut into cubes
salt, to taste
pepper, to taste
½ cup teriyaki sauce (120 mL), divided
4 tablespoons cooking oil, divided
180 g hong kong style chow mein noodles, pan fried, cooked according to package instructions
¾ cup onion (11520 g), sliced
½ cup carrots (60 g), julienned
1 cup broccoli florets (150 g)
1 cup cabbage (100 g)
sesame seeds, for garnish
In a medium bowl, season the cubed chicken with salt and pepper. Add ¼ cup (60 mL) teriyaki sauce and stir until chicken is well coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil and add the pre-cooked noodles. Cook for 1 to 2 minutes, leaving the noodles to crisp, then turn them over and cook for another 1 to 2 minutes. Transfer to a plate and set aside.
In the same wok, heat 1 tablespoon of cooking oil, then add the chicken. Cook for 3-4 minutes until browned on one side, then stir and cook for another 3-4 minutes until fully cooked. Set the chicken aside.
In the same wok, add 1 tablespoon of oil, the onion and carrot. Cook for 2-3 minutes, or until the onions are translucent. Add the broccoli and cabbage. Stir and cook for 1 to 2 minutes, then add salt and pepper and cook for another 3 minutes, until the vegetables are tender.
Return the cooked chicken and crispy noodles to the wok, along with the remaining ¼ cup (60 ml) teriyaki sauce. Mix well and cook for 2 to 3 minutes, until well blended. Garnish with sesame seeds.