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    You are in: Home / Recipes / Chicken Teriyaki - Nigella Lawson Recipe
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    Chicken Teriyaki - Nigella Lawson

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    DrGaellon's Note:

    Chicken thighs in an Asian marinade, served with rice noodles and sugar snap peas. From Nigella Kitchen 1x04 "Kitchen Tourist" http://bit.ly/i2uCNq

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a non-reactive dish, stir together sake, mirin, soy sauce, brown sugar, ginger and sesame oil. Add chicken pieces, toss, cover with plastic, and refrigerate for 30 minutes.
    2. 2
      Add noodles to salted boiling water and cook until done (they should be fully soft, not al dente like Italian pasta).
    3. 3
      While noodles cook, heat peanut oil in wok or large skillet over medium flame. Remove chicken from marinade and stir-fry for 3-4 minutes. Add marinade, cover and simmer 10 minutes.
    4. 4
      Add sugar snap peas to noodles.
    5. 5
      Transfer chicken pieces to a large piece of foil and fold to seal inches Turn up flame under sauce until it thickens to a glaze. Add chicken back to pan (with any accumulated juices) and toss to coat.
    6. 6
      Drain noodles and peas, and transfer to a serving dish. Pour chicken over the top.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Teriyaki - Nigella Lawson

    Serving Size: 1 (260 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 424.2
     
    Calories from Fat 60
    14%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.6 g
    8%
    Cholesterol 110.1 mg
    36%
    Sodium 950.1 mg
    39%
    Total Carbohydrate 56.3 g
    18%
    Dietary Fiber 2.2 g
    8%
    Sugars 5.4 g
    21%
    Protein 30.1 g
    60%

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