Chicken Potato Noodle
recipe shared by Ms. Ruth Bungay Roxas
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INGREDIENTS:
  • 1/2 kilo chicken thigh fillet or breast
  • 1/2 cup kikoman teriyaki sauce or enough to cover the chicken pieces
  • 500 grams potato noodle (sold at Asian stores)
  • 1 medium onion, sliced
  • 1 tbsp garlic, minced
  • 2 tbsp mushroom & oyster sauce or (oyster sauce will do)
  • any preferred vegetable (carrot, bokchoy, bell pepper, brocolli, fresh mushroom, celery)
  • 2 tbsp ABC sweet soy sauce.
  • salt and pepper to taste
  • hot water
  • cooking oil
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​PROCEDURE: 
  • Marinate chicken fillets or breast pieces in teriyaki sauce for at least 2 hours or overnight is better.
  • Cook the potato noodle as per package direction. (but half cook only). Set aside.
  • Heat cooking oil in a wok. Saute garlic and onion. 
  • Add the marinated chicken pieces including the sauce. 
  • Cook for 10 minutes or until the chicken pieces are cooked.
  • Add the vegetables. Cook until tender.
  • Stir-in potato noodles. Add hot water a little at a time when the noodles starts to dry out.
  • Stir-in sweet sauce and oyster sauce.
  • Cook for few minutes.
  • Add salt and pepper to taste.
  • Enjoy! 


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