"A restaurant quality dish, but homemade. By Derek Mayes, Executive Chef, Top of the Cove Restaurant."
( can use recipe #493102)
light brown sugar
fresh gingerroot, grated
splash sesame oil
4 (6 ounce)
boneless skinless chicken thighs
1 (12 ounce) packages
rice wine vinegar
hot chili oil
carrot, thinly sliced
celery ribs, thinly sliced
green onions, bottom 4 inches, thinly sliced
napa cabbage, thinly sliced
red bell pepper, thinly sliced
bok choy, julienned
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.
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Teriyaki Chicken With Asian Noodles (cont.)