Recipe for Chicken Teriyaki Noodles 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 lb Boneless, skinless chicken breasts, cut into small chunks or slices 500 g
2 tbl Teriyaki glaze, (homemade or commercial) 25 mL
2 tbl Vegetable oil 25 mL
1 sm Onion, sliced 1
2 x Cloves garlic, finely chopped 2
1 tbl Chopped, fresh ginger root 15 mL
1 x Carrot, cut into matchsticks 1
1 x Rib celery, cut into matchsticks 1
1 x Zucchini, cut into matchsticks 1
1/2 lb Bean sprouts 250 g
1/2 cup Chicken stock, dashi or water 375 mL
Instructions:
Instructions: In a small bowl, marinate chicken in teriyaki glaze for 1/2 hour to overnight in the refrigerator.

To cook, heat oil in a large, deep, preferably non-stick skillet or a large heavy wok. Add chicken and stir fry until chicken is browned.

Add onions, garlic and ginger and stir fry about 1 minute. Add carrots, celery and zucchini and stir fry 3 minutes until vegetables just begin to wilt. Add stock and bring to a boil. Cook gently 2 minutes until chicken is cooked through and add bean sprouts.

Meanwhile, cook noodles in a large pot of boiling, salted water until almost tender. Drain and add to chicken and vegetables.

Toss pasta with vegetables in the pan over gentle heat for a few minutes until noodles absorb liquid. Taste and adjust with salt and pepper if necessary.

Serve in large bowls.

NOTES : Makes 6 servings

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