Chicken Teriyaki - Nigella Lawson
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 29.58 ml sake
- 59.14 ml mirin
- 59.14 ml soy sauce
- 29.58 ml light brown sugar
- 9.85 ml grated fresh ginger
- 2.46 ml sesame oil
- 793.78 g boneless skinless chicken thighs, cut in bite-sized pieces
- 340.19 g rice noodles
- 4.92 ml peanut oil
- 226.79 g sugar snap pea
directions
- 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.
- Add noodles to salted boiling water and cook until done (they should be fully soft, not al dente like Italian pasta).
- 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.
- Add sugar snap peas to noodles.
- 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.
- Drain noodles and peas, and transfer to a serving dish. Pour chicken over the top.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!