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teriyaki noodles oodles

Made too much teriyaki sauce for a meal?
No problem! 
Use it for another teriyaki dish, like Teriyaki Chicken Noodles a few days after.
Slurp. Perfect for a bit of chilly weather.



Ingredients:
250 g chicken fillet
your pre-made teriyaki sauce
1 tsp cornstarch
knob of butter
2 tsp of olive oil
instant noodles, cooked and drained
1 bunch of bok choy, steamed/blast-boiled
3 cobs of corn, boiled

Steps:
1. Chicken fillet, butterfly* and marinate for 20 minutes.
2. Wipe off excess marinade with kitchen towel.
3. Add a tsp or so of cornstarch and massage gently on the chicken; shake off excess.
(*this helps keep the chicken tender inside but crisp outside).
4. Pan-fry in medium heat the chicken in a little butter and olive oil.  
   (*do not crowd the pan).
5. While cooking the whole batch of chicken, prepare the instant noodles (no seasoning), then drain.
6. Serve with some greens, like steamed / boiled baby bok choys and sweet corn to balance out the rich teriyaki flavor.

Enjoy!

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