Kevin’s 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."
By Kevin Dundon
4 people
17 minutes
10 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 clove 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
Method
- 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. Sautee for 2 minutes until softened but not coloured. Add the stock, miso paste, soy sauce and 2 tbsp teriyaki sauce and 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 from the heat and add the chicken to the simmering vegetables in the saucepan. Stir to combine the flavours.
- Turn off the heat and sprinkle on the coriander. Check the seasoning and serve immediately into bowls topped with the halved soft-boiled eggs.
