Chicken Teriyaki Chow Mein


  • 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


  1. 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.
  2. Meanwhile, par boil the chow mein noodles according to package directions.
  3. In a wok or deep skillet, heat 1-1/2 tablespoons of cooking oil, then add the par-boiled noodles.
  4. 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.
  5. 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.
  6. In the same wok, add 1 tablespoon of oil and the carrot chips, cooking for 3-4 minutes until starting to become tender.
  7. 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.
  8. 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.
  9. Garnish with sesame seeds before serving.

The original recipe for this delicious dish can be found here.

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