- 1-1/2 pounds boneless, skinless chicken breasts
- 2/3 cup teriyaki marinade, divided
- 1 package (6 ounces) chow mein stir-fry noodles (I use Wel-Pac brand)
- 3 tablespoons cooking oil, divided
- 1/2 cup carrot chips
- 1 cup broccoli florets
- 1/2 cup onion, sliced
- 1 bell pepper, sliced thin
- Salt and pepper
- Toasted sesame seeds, for garnish
- Cut the chicken breast into bite-size pieces, place in a bowl, stir in 1/3 cup teriyaki marinade and marinate in the refrigerator for at least 30 minutes.
- Meanwhile, par boil the chow mein noodles according to package directions.
- In a wok or deep skillet, heat 1-1/2 tablespoons of cooking oil, then add the par-boiled noodles.
- Cook the noodles for 3-4 minutes, allowing them to crisp, then flip and cook for another 3-4 minutes. Transfer to a plate and set aside.
- In the same wok, add the chicken (and the marinade juices) and cook for about 8-10 minutes (depending on size of pieces) until cooked through. Remove chicken and set aside.
- In the same wok, add 1 tablespoon of oil and the carrot chips, cooking for 3-4 minutes until starting to become tender.
- Add the remaining 1/2 tablespoon of oil, along with the broccoli, onion and bell pepper, stirring and cooking for 3-4 minutes, then season with salt and pepper and cook for another 1-2 minutes.
- Add the cooked chicken and noodles back to the wok, along with the remaining 1/3 cup of teriyaki marinade. Toss well and cook for 2-3 minutes, until everything is well-combined.
- Garnish with sesame seeds before serving.
The original recipe for this delicious dish can be found here.