So I bought a chicken teriyaki and rice noodles for lunch one day and I thought to myself: “That looks easy.” And it is. I’ll admit I’m no cooking expert, but if I can do it, so can you.
What you need:
> 150-200g (5-7 ounces) Chicken – fresh, frozen, whatever
> 150g (5 ounces) Rice Noodles
> 100mL (1/2 cup) Teriyaki Sauce – whatever you like (I like ones with sugar as a main ingredient)
> 150g (5 ounces) Vegetables – preferably broccoli with mini corn (maybe some cut up Bok-choy). Whatever you use, make sure it’s colourful because it will be the only colour in the meal.
> Vegetable Oil – or Canola or maybe Sesame (Olive might taste weird)
> A deep cooking pan (AKA a skillet) or a wok that you can scratch without ruining it and a sharp knife.
> 1/3 of a yellow onion (and maybe a bit of garlic, or whatever you like to give the chicken some taste)
My cooking time: 1 hour (I’m slow and I did most steps one after another, but set aside an hour to be safe)
Feeds 2-4 people: you can use more stuff, but these amounts filled up my whole 12″ pan.
1. Prepare rice noodles according to the directions on the box: My box said to let the noodles sit in some hot water for 30 min. The box said not to over soak them, but I say don’t undersoak them.
2. While your soaking your noodles, start browning your onion in a bit of oil (in the pan). You should probably cut up the onion before browning it. Make sure the onion gets brown or it won’t taste good. Some might get a little burnt, but it’s okay.
3. If your chicken is frozen, defrost it now. I defrosted it 3 times for 1:30 min each and separated the chicken in between. Once it has defrosted enough that you can move it easily, add it to the browned onion. As the chicken cooks, start cutting it up into smaller pieces (this is why you need a pan you can scratch).
4. Heat up your vegetables in water. Depending on what your cooking it might take awhile (don’t worry if it takes longer than the chicken, just keep the chicken heated on low). Taste the vegetables as you go to find out when they’re done.
5. By this time your noodles should be soft enough to eat easily (don’t worry if they smell a little bit, mine did and they still tasted really good later on). Drain them and add them to the fully cooked chicken.
6. Add the teriyaki sauce. And toss it all like a salad.
7. Add the cooked vegetables. Toss it like a salad again. Cook it on low heat for awhile to make sure the sauce soaks into to everything.
Enjoy. You can eat it with chop sticks! (or a fork if you’re lazy or have small vegetables)
Dude, get a pair of kitchen shears and cut your defrosted chicken into pieces before it hits the pan. Have it ready to go before you start sautéing your onions so you can add it to your onions when they’re still crisp but starting to turn translucent. And don’t add the garlic too early: just 30 seconds or so before you add your teriyaki sauce is perfect.