Asian Teriyaki Chicken and Carrot Broth Bowl
This warming bowl is full of flavour for a cool autumn evening or a rainy day. The soft-boiled eggs are optional but so tasty and nutritious.
Recipe - SuperValu Online
Asian Teriyaki Chicken and Carrot Broth Bowl
Prep Time10 Minutes
Servings4
Cook Time17 Minutes
Ingredients
3 Carrots (chopped thinly or spiralised)
2 Chicken Fillets (cut into long slivers)
900 ml Chicken Stock
4 Eggs
3 tbsp Fresh Coriander
2 cloves Garlic (chopped)
1 tbsp Miso Paste (optional)
1 Red Chilli (deseeded and chopped)
1 pinch Salt and Pepper
3 Shallots (halved)
3 tbsp Soy Sauce
2 tbsp Sunflower Oil
3 tbsp SuperValu Signature Tastes Teriyaki Sauce
200 g Udon Noodles
Directions
- Place a saucepan of water to boil over high heat. Once boiling, carefully add the eggs. Simmer for 5 minutes, remove and peel.
- In a wok or a saucepan, heat the oil and add the carrots, shallots, garlic, and chilli. Sauté for 2 minutes until softened but not coloured.
- Add the stock, miso paste, soy sauce, and 2 tbsp teriyaki sauce. Bring to a boil.
- Simmer for 2 more minutes, then add the noodles. Add a lid and simmer for 3-4 minutes.
- In the meantime, over high heat, drizzle some oil in a sauté pan and add the chicken pieces. Cook for 3-4 minutes until coloured and add the rest of the teriyaki sauce to coat and flavour the chicken pieces.
- Remove the chicken from the heat and add it to the simmering vegetables in the saucepan. Stir to combine the flavours.
- Turn off the heat and sprinkle on the coriander. Check the seasoning.
- Serve immediately into bowls topped with the halved soft-boiled eggs.
10 minutes
Prep Time
17 minutes
Cook Time
4
Servings
Recipe
- Place a saucepan of water to boil over high heat. Once boiling, carefully add the eggs. Simmer for 5 minutes, remove and peel.
- In a wok or a saucepan, heat the oil and add the carrots, shallots, garlic, and chilli. Sauté for 2 minutes until softened but not coloured.
- Add the stock, miso paste, soy sauce, and 2 tbsp teriyaki sauce. Bring to a boil.
- Simmer for 2 more minutes, then add the noodles. Add a lid and simmer for 3-4 minutes.
- In the meantime, over high heat, drizzle some oil in a sauté pan and add the chicken pieces. Cook for 3-4 minutes until coloured and add the rest of the teriyaki sauce to coat and flavour the chicken pieces.
- Remove the chicken from the heat and add it to the simmering vegetables in the saucepan. Stir to combine the flavours.
- Turn off the heat and sprinkle on the coriander. Check the seasoning.
- Serve immediately into bowls topped with the halved soft-boiled eggs.
