Easy Chicken Teriyaki Chow Mein Recipe

Chicken Teriyaki Chow Mein

Best Chicken Teriyaki Chow Mein Recipe

How To Make Chicken Teriyaki Chow Mein Recipe

If you like these Chicken Teriyaki Chow Mein, you may be interested in some of our other delicious chicken Teriyaki recipes:

• Teriyaki Chicken Casserole Best Recipe
• Slow Cooker Teriyaki Chicken Best Recipe
• crockpot orange chicken Recipe

Ingredients:

• 1 lb chicken breasts or thighs, cubed
• Your favorite teriyaki sauce (I used Soy Vay Island Teriyaki)
• About 6-7oz of chow mein or lo mein noodles, par-boiled according to package directions
• 1 cup fresh broccoli florets
• 1-2 cups of shredded slaw mix
• 1 medium onion, thinly sliced
• 2-3 cloves of garlic, minced
• 1-2 tablespoons of chili paste, depending on how spicy you want it (optional)
• green onions, sliced (for garnish)

Instructions:

Place cubed chicken in Ziploc bag and put enough teriyaki sauce in to cover. Marinate 30 minutes to 1 hour.

Preheat griddle on medium

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Put down enough oil or nonstick spray to coat and put par-cooked noodles down, cooking for 1-2 minutes on one side, flip, and then 1-2 minutes on the next side.

Careful not to let them burn. Remove and set aside. (This step browns the noodles slightly and adds a nice smoky flavor)

Turn griddle up to medium-high add more non-stick spray or oil, then put the chicken down on one side and cook until done (about 10 or so minutes).

While the chicken cooks, put all veggies, garlic, and chili paste on the other side and cook until done but with a slight crunch (5-7 minutes), add salt and pepper to taste.

Once you feel the chicken and veg are both done, mix them together on the griddle and add the noodles back in.

Add about 1/2 a cup of teriyaki sauce and stir to combine.

Serve with sliced green onion or cilantro, soy sauce, and sriracha. Enjoy!!!

Note: all cooking times, ingredient amounts, and temps are approximate. I’m not big on following recipes exactly, I usually just add things until it looks right to me. And temps depend on your specific griddle and hot spots/cold spots. By: Kim Arnett.

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