Teriyaki Chicken With Asian Noodles

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Total Time
50mins
Prep 20 mins
Cook 30 mins

A restaurant quality dish, but homemade. By Derek Mayes, Executive Chef, Top of the Cove Restaurant.

Ingredients Nutrition

Directions

  1. Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame oil in a mixing bowl. Add the chicken in the marinade for 15 minutes.
  2. Heat the garlic oil in a large shallow frying pan.
  3. Place marinated chicken (reserve marinade) into pan and saute until golden.
  4. Add reserved marinade to the pan with chicken and turn down heat to a gentle simmer for about 15 minutes.
  5. Cut into a piece of chicken to make sure it's cooked through and the juices are clear.
  6. Remove cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up to let the liquid boil down to a thick dark syrup.
  7. Return the chicken pieces to pan and stir well to coat chicken in the sticky savoury syrup.
  8. To Make Asian Noodles: Prepare noodles according to package instructions
  9. Combine sesame oil, vinegar, soy sauce, hot chili oil and Hoisin and set aside.
  10. In a heated saute pan, toss vegetables until steamed. Add noodles. After a few minutes, pour in sauce. Toss to mix thoroughly, cooking for a few more minutes before serving with Teriyaki Chicken and garnishing with chopped cilantro.