Chicken Teriyaki - Nigella Lawson

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 2 tablespoons sake
• 1/4 cup mirin
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon sesame oil
• 1 3/4 lbs boneless skinless chicken thighs, cut in bite-sized pieces
• 3/4 lb rice noodles
• 1 teaspoon peanut oil
• 1/2 lb sugar snap pea

Recipe

• 1 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.
• 2 add noodles to salted boiling water and cook until done (they should be fully soft, not al dente like italian pasta).
• 3 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.
• 4 add sugar snap peas to noodles.
• 5 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.
• 6 drain noodles and peas, and transfer to a serving dish. pour chicken over the top.