Serves 2, prep time 10 minutes, cooking time 10 minutes
INGREDIENTS
2 skinless chicken breasts
2 tbsp teriyaki sauce
2 tbsp of olive oil
10 tender stem broccoli spears, trimmed and cut lengthways
250g cooked egg noodles
2 tbsp of dried shallots, to serve
METHOD
Score the chicken breast lengthways, 1cm between each cut by 1cm deep.
Place the chicken in a bowl and coat it with teriyaki sauce.
Heat 1 tbsp of oil in a pan, cook the chicken for 3-4 minutes on each side until the chicken looks blackened.
Turn off the heat and leave to stand.
In a wok heat the remainder of the oil, add the broccoli, stir for 3-4 minutes – after 3 minutes add a splash of water.
Remove the broccoli from the wok and set it to one side.
Into the wok add the noodles, and cook for 2 minutes, stirring continuously.
To serve: Place the noodles into deep bowls, add the broccoli, then the chicken, pour over the excess sauce from the pan, top with fried shallots and serve.
