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Teriyaki Chicken Stir Fry With Noodles — 12 Comments

  1. VA:F [1.9.22_1171]
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    David every things looks so good! Thank you for your site. Do you have any recipes that do not have wheat noodles. I have an allergy to wheat.
    Thanks,
    Kathilyn

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      Hi Kathilyn,

      Thank you so much, I’m happy to hear you’re liking the site!

      I’m sorry I don’t have any recipes that don’t contain wheat or gluten free noodles. However you can substitute a rice noodle instead if you like, just follow the package instructions for soaking.

      I came across an article you may be interested in. It’s all about gluten or wheat free Asian style noodles to give you some alternatives to wheat based noodles.

      Click here to see the article.

      I hope this helps and Happy Cooking!
      David

  2. VA:F [1.9.22_1171]
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    I cannot find a teriyaki sauce that I like and I’m tired of having open jars of stuff I will never use again in my refrigerator. Do you have a recommended sauce that you use?
    Melanie

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      Hi Melanie,

      That’s a tough question but I’ll try my best to answer.

      I like to use Kikkoman’s Teriyaki sauce and soy sauce for that matter so that’s what I recommend for what it’s worth.

      That said, it’s a matter of personal preference when using sauces so it’s very difficult for me to tell you what to use. Unfortunately it comes down to trial and error until you find the sauce you like best.

      Here’s a tip that might help you to narrow it down without spending a bunch of money on things you may not like. If you have a favorite Asian restaurant you like to go to, you can ask them what kind of sauce(s) they use. If you already like what they use chances are you’ll like the same sauce in your own cooking.

      Now as far as open jars of stuff you’ll never use again you may decide just not to buy it, or, just get the smallest bottle you can find. The trick here is to get something you like in the first place. I know it’s easier said than done 🙂 Another option might be to ask for some extra packets of the sauce the next time you visit that Asian restaurant.

      If you do find that you have a bottle of stuff left in your fridge (and you like it) you can try to find ways to add a little bit to other dishes. A few examples would be to add a little of the sauce to a meatloaf or a burger or use it in a marinade for a piece of meat like a roast or steak. It also works well in marinades for chicken, pork and fish. You could even add a little to a salad dressing like an Asian style vinaigrette.

      To sum it up, every once in a while you’ll buy something you don’t like, I know I have. So whenever I’m trying something new that I think might be good I always get the smallest amount possible, just to test it.

      I hope this helps to answer your question and I wish you the best of luck finding a Teriyaki sauce that will work for you.

      If you have any more questions feel free to ask, I’m happy to help 🙂

      Happy Cooking!
      David

  3. VA:F [1.9.22_1171]
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    I Love the way you have the pictures of each step, it makes it so easy for me, to follow the recipes, and know that I’m doing that steps, since i can’t read very well, so i go by the pictures.
    The only problem I’m have is about the noodles and can’t find DRY CHUKA SOBA NOODLE,and I hate to say that I have never heard of them before..
    Thank you so much for the wonderful pictures and the recipes that I will enjoy making for my husband.
    have a great day
    jeanne

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      Hi Jeanne,

      I try to be as descriptive as possible to give you the best possible instructions I can and pictures just make it that much easier to follow along. I’m so happy to know they’re useful 🙂

      Sorry to hear you can’t find dry chuka soba noodles, if you find some that are precooked they’ll work fine. For that matter you could use any “Ramen” type noodle as well. In my store I find them in the international isle where all of the Asian “specialties” are, if that helps.

      Anyway, I think you and your husband are going to be happy with the recipes.

      You have a great day also and Happy Cooking!

      David

    • VN:F [1.9.22_1171]
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      Hi Jose,

      Thanks for asking.

      The recipe starts off by marinating the chicken.

      Then when you start to cook the chicken you add a little bit of Teriyaki sauce, and then a little more every time you add another ingredient.

      At the end you add the cornstarch mixture and give it a good stir. This is where the “sauce” is made.

      Before adding the cornstarch mixture the stir fry will have a nice glaze but there will be no “liquid type” sauce. The water and cornstarch mixture is where a “gravy” type sauce is made.

      Hope this helps and Happy Cooking!
      David

  4. VA:F [1.9.22_1171]
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    Looks devine. Finally got my own computer so i can get your cookbook and cook up all that yummy food.

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      Hi Samantha,

      That’s great news! I hope you you’ll like all of the recipes and if you have any questions just let me know, I’d be happy to help 🙂

      Happy Cooking!
      David

  5. VA:F [1.9.22_1171]
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    This looks so good, and you make it seem so easy. Your instructions are very clear, and the photos help tremendously!!! I will definitely be going on a shopping trip very soon. Thank you for this post!!!

    • VN:F [1.9.22_1171]
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      Hi Mary,

      I’m so glad you like what you see. I try to make the instructions as easy as possible so (I hope) anyone can make it. I like to add lots of pictures because they do help with the step by step instructions.

      I’m also happy to hear you’ll be picking up the stuff to make this, I hope you’ll like it as much as I do.

      Enjoy and Happy Cooking!
      David

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