The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Teriyaki Chicken Chow Mein with Wide Brown Rice Noodles & Rainbow Veg
A takeaway classic, the Mindful Chef way. Starring juicy free-range British chicken, coated in sticky teriyaki sauce. Pan-fry with a medley of vibrant veg, then toss in wide brown rice noodles to complete the dish. Grab your chopsticks and dig in!
High protein
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 1 tsp black sesame seeds (Sesame)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 25g honey
- 4 tbsp teriyaki sauce (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
- 3 spring onion
- 160g baby corn
- 1 sweetheart cabbage
- 2 pepper
- 600g British Free Range chicken thighs
- 1 tbsp cornflour
Nutritional Information
Calories: 593
Protein: 40g
Carbs: 63g
Fat: 20g
Teriyaki Chicken Chow Mein with Wide Brown Rice Noodles & Rainbow Veg
A takeaway classic, the Mindful Chef way. Starring juicy free-range British chicken, coated in sticky teriyaki sauce. Pan-fry with a medley of vibrant veg, then toss in wide brown rice noodles to complete the dish. Grab your chopsticks and dig in!
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Cooking Instructions
Before you start
- Pull out a large saucepan, a large frying pan, a large bowl, a sieve & a measuring jug
Cook the chicken
- Dice chicken thighs into 3cm pieces
- Add the chicken to the large bowl, along with the cornflour and a generous pinch of salt. Toss to coat
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 13 mins, until golden and cooked through. Season with salt and pepper. Remove from the pan and set aside
Prep the veg & make the sauce
- Meanwhile, thinly slice the peppers and cabbage. Halve the baby corn widthways. Thinly slice the spring onions, keeping the white and green parts separate
- Combine the teriyaki, honey, tamari and 100ml hot water in the measuring jug. Stir well to combine
Time to noodle
- Bring the large saucepan filled with salted hot water to a boil
- Once boiling, add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water
Build the dish
- Reheat the large frying pan with 2 tsp oil on high heat. Once hot, add the pepper and corn and cook for 3-4 mins, until softening. Season with salt and pepper
- Add the cabbage and cook for another 2-3 mins. Stir in the spring onion whites and ginger & garlic paste and cook for 30 secs
- Pour in the sauce and add the cooked chicken, toss to coat and simmer for 1-2 mins, until the sauce has thickened and the veg is soft
Last bits & plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Add the noodles to the chicken pan and mix well. Season to taste with salt and pepper
- Serve the chicken chow mein into bowls. Garnish with the spring onion greens and sesame seeds
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