I don't really like chicken fillet and breast, I usually prefer hams and wings. But this recipe reconciled me to filet. It turns out to be surprisingly tender, juicy, and teriyaki sauce along with other ingredients helps to evaluate the taste.
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 300 gram Noodles (buckwheat)
- 500 gram Chicken fillet
- 100 ml Sauce (teriyaki)
- 2 pieces Onion
- 1 tablespoon Turmeric
- 3 tablespoons Vegetable oil
- Allspice to taste
Ingredients
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Instructions
- Boil the noodles in salted water according to the instructions on the package.
- Toss the noodles in a colander.
- Cut the chicken fillet into thin strips.
- Cut the onion into small cubes.
- Grate the carrots on a coarse grater.
- Fry the onion until soft and add the carrots.
- As soon as the carrots become soft, send the chicken fillet to the vegetables.
- Add turmeric, salt, pepper, and mix. Fry until the chicken is ready-5 minutes. Send the finished buckwheat noodles to the pan. Pour in the teriyaki sauce and stir.
- Hold on the fire for another 3 minutes, remove-and serve.
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