Total Time: 1 hr 43 min
Prep Time: 25 minutes
Cook Time: 18 minutes
Servings: 6 servings
Ingredients:
- 455g chicken breast, cubed
- Salt, to taste
- Pepper, to taste
- 120ml teriyaki sauce, divided
- 60ml cooking oil, divided
- 180g chow mein noodles, Hong Kong style pan-fried noodles, par-cooked according to package instructions
- 115g onion, sliced
- 60g carrot, julienned
- 150g broccoli florets
- 100g cabbage, shredded
- 1-2 teaspoons cannabis oil (adjust based on desired potency)
- Sesame seeds, for garnish
Preparation:
1. Marinate the Chicken:
- In a medium bowl, season the cubed chicken with salt and pepper.
- Add 60ml teriyaki sauce and mix until the chicken is well-coated. Cover with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
2. Cook the Noodles:
- In a wok or deep skillet over medium-high heat, heat 30ml of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes to allow the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
3. Cook the Chicken:
- In the same wok, heat 15ml of cooking oil, then add the marinated chicken. Cook for 3-4 minutes until browned on one side, then stir and cook for another 3-4 minutes until fully cooked through. Set the chicken aside.
4. Stir-Fry the Vegetables:
- In the same wok, add 1 tablespoon of oil, the sliced onion, and carrot. Cook for 2-3 minutes, or until the onions are translucent.
- Add the broccoli and cabbage, stirring and cooking for 1-2 minutes. Season with salt and pepper and cook for an additional 3 minutes until the vegetables are soft.
5. Combine and Add Sauce:
- Add the cooked chicken, crispy noodles, and remaining 60ml teriyaki sauce to the wok. Add the cannabis oil and toss everything well to ensure even coating. Cook for 2-3 minutes until well combined.
6. Garnish and Serve:
- Garnish with sesame seeds before serving.
Serving:
- Serve this flavourful dish hot and garnish with extra sesame seeds if desired.