Prep 20 mins
Cook 30 mins
A restaurant quality dish, but homemade. By Derek Mayes, Executive Chef, Top of the Cove Restaurant.
- 59.14 ml mirin
- 59.14 ml ponzu sauce
- 59.14 ml teriyaki sauce
- 59.14 ml hoisin sauce
- 14.79 ml garlic oil (can use Panini Oil)
- 29.58 ml light brown sugar
- 9.85 ml fresh gingerroot, grated
- 1 splash sesame oil
- 4 (680.38 g) boneless skinless chicken thighs
- 340.19 g package cantonese noodles
- 4.92 ml sesame oil
- 29.58 ml rice wine vinegar
- 44.37 ml soy sauce
- 4.92 ml hot chili oil
- 14.79 ml hoisin sauce
- 1 carrot, thinly sliced
- 2 celery ribs, thinly sliced
- 5 green onions, bottom 4 inches, thinly sliced
- 118.29 ml napa cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 118.29 ml bok choy, julienned
- 236.59 ml bean sprouts (optional)
- 44.37 ml fresh cilantro leaves, minced
- Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame oil in a mixing bowl. Add the chicken in the marinade for 15 minutes.
- Heat the garlic oil in a large shallow frying pan.
- Place marinated chicken (reserve marinade) into pan and saute until golden.
- Add reserved marinade to the pan with chicken and turn down heat to a gentle simmer for about 15 minutes.
- Cut into a piece of chicken to make sure it's cooked through and the juices are clear.
- 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.
- Return the chicken pieces to pan and stir well to coat chicken in the sticky savoury syrup.
- To Make Asian Noodles: Prepare noodles according to package instructions
- Combine sesame oil, vinegar, soy sauce, hot chili oil and Hoisin and set aside.
- 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.