Chicken Teriyaki - Nigella Lawson

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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