Christopher: ‘In Japan you’ll more likely find this done with fish and without egg noodles. But we are not in Japan, so here is my incredibly western Japanese style teriyaki chicken.
This one is perfect for a quick meal after work, once the chickens marinated the actual cooking takes a maximum of twenty minutes. Very simple, very quick and very tasty.’
This chicken dish takes: 20 mins max (marinate for half hour)
Three chicken breads, cut into bite-size chunks
One head of broccoli cut into half florets
One red pepper, cut into strips
Two nests of dried medium egg noodles
Eight spring onions, thinly sliced
Eight tablespoons dark soy sauce
Eight tablespoons sake
Four tablespoons of mirin
Two teaspoons clear honey
Half a teaspoon of ginger
1. In a saucepan mix together they soy, sake, ginger, mirin and honey. Bring to boil and simmer for 5 minutes. Leave to cool.
2. Marinate the chicken in the sauce for a minimum of half an hour
3. Remove the chicken from the sauce (keep sauce to one side as you will need it later). In a large frying pan or wok brown the marinated chicken.
4. Once the chicken is coloured all over add the broccoli and peppers and cook until soft. Should take 10 minutes.
5. In a saucepan cook the noodles following instructions on packet. Leave in colander for a few minutes to steam dry
6. Add the spring onions and remaining sauce. Cook until the sauce starts to bubble.
7. Season with salt and pepper and serve on top of the noodles, sprinkled with any remaining spring onions. Strain any excess sauce into a bowl for later use.
This Japanese dish serves:
2-4 people (depends on your appetite!)
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