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Print Recipe
Chicken with Buckwheat Noodles in Teriyaki Recipe
I do not really like chicken fillet and breast, I usually prefer ham, wings. But this recipe reconciled me to the fillet. 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
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Boil the noodles in salted water according to the instructions on the package.
    Boil the noodles in salted water according to the instructions on the package.
  2. Toss the noodles in a colander.
    Toss the noodles in a colander.
  3. Cut the chicken fillet into thin strips.
    Cut the chicken fillet into thin strips.
  4. Cut the onion into small cubes. Cut the onion into small cubes.
    Cut the onion into small cubes. Cut the onion into small cubes.
  5. Grate the carrots on a coarse grater.
    Grate the carrots on a coarse grater.
  6. Fry the onion until soft, add the carrots to it.
    Fry the onion until soft, add the carrots to it.
  7. As soon as the carrots become soft, send the chicken fillet to the vegetables.
    As soon as the carrots become soft, send the chicken fillet to the vegetables.
  8. 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.
    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.
  9. Hold on the fire for another 3 minutes, remove – and serve.
    Hold on the fire for another 3 minutes, remove – and serve.

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