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

Servings

Shop Ingredients

Makes 4 servings

3 Carrots (chopped thinly or spiralised)

SuperValu Irish Grown Carrots (1 kg)

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€1.25€1.25/kg

2 Chicken Fillets (cut into long slivers)

SuperValu Fresh Irish Chicken Fillets (295 g)

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€3.69€12.51/kg

900 ml Chicken Stock

Knorr Chicken Stock Pot 4 Pack (28 g)

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€2.79€24.91/kg

4 Eggs

Ballyfree Barn Eggs (20 Piece)

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€5.99€0.30 each

3 tbsp Fresh Coriander

SuperValu Fresh Coriander (25 g)

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€1.19€47.60/kg

2 cloves Garlic (chopped)

SuperValu Garlic (3 Piece)

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€1.05€0.35 each

1 tbsp Miso Paste (optional)

Not Available

1 Red Chilli (deseeded and chopped)

SuperValu Red Serenade Chilli (65 g)

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€1.00€15.38/kg

1 pinch Salt and Pepper

Cape Herb Twin Salt & Pepper Grinder (110 g)

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€3.99€36.27/kg

3 Shallots (halved)

SuperValu Signature Tastes Banana Shallots (350 g)

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€1.49€4.26/kg

3 tbsp Soy Sauce

Kikkoman Soy Sauce (150 ml)

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€3.50€23.33/l

2 tbsp Sunflower Oil

SuperValu Sunflower Oil (1 L)

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€1.95€1.95/l

3 tbsp SuperValu Signature Tastes Teriyaki Sauce

SuperValu Signature Tastes Teriyaki Sauce (250 g)

2 for €4

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€2.49€9.96/kg

200 g Udon Noodles

Hakubaku Organic Udon Noodles (270 g)

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€3.29€12.19/kg

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.