TERIYAKI CHICKEN WITH SESAME NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Add the chicken thighs to a large resealable freezer bag.
- In a medium bowl or large mason jar, combine the soy, sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, pepper, scallion whites and garlic. Whisk or shake until the sugar has completely dissolved.
- Add a third of the marinade to the bag with the chicken and toss to completely cover. Marinate for at least 2 hours and up to overnight. Refrigerate the remaining marinade in a jar, covered, until ready to cook.
- Cook the soba noodles according to the package instructions. Rinse until cool, then set aside in a bowl.
- Heat a grill pan or cast-iron pan over medium heat.
- Remove the chicken from the marinade. (Discard any used marinade left in the freezer bag.) Cook the chicken, turning, until cooked through, 2 to 3 minutes a side. Remove to a cutting board and slice into strips.
- Add the reserved jarred marinade to a medium pot over medium-high heat. Bring to a boil and remove from the heat. Pour half of the marinade over the noodles in the bowl and toss until completely coated and warmed through. Add the sliced peppers and toss.
- Pile the noodles onto a platter, arrange the sliced chicken on top and garnish with the reserved scallion greens, cilantro and toasted sesame seeds. Serve the remaining hot marinade in a pitcher on the side.
- To make ahead: This makes a great kit meal. Put the chicken in a large resealable freezer bag. Make the marinade and pour one-third over the chicken, seal the bag and coat. Save the remaining marinade in a mason jar and seal. Put the cooled rinsed noodles in a resealable freezer bag. Put the sliced peppers in a resealable freezer bag. Put the sesame seeds and scallions in tiny disposable containers with lids. Put the cilantro in a small resealable freezer bag. Put everything on a sheet pan and store in the fridge. When you are ready to cook, follow the instructions above.
TERIYAKI CHICKEN AND NOODLES
Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less.
Categories Chicken Sauté Stir-Fry Kid-Friendly Quick & Easy Noodle Bon Appétit Small Plates
Yield 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
- Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 2 minutes. Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and toss to blend well.
TERIYAKI CHICKEN AND NOODLES (ONE PAN) RECIPE - (4.2/5)
Provided by peridot728
Number Of Ingredients 14
Steps:
- Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, stirring occasionally, until browned (3-4 minutes). Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp. Add the soy sauce, chicken broth, honey, garlic, ginger and vinegar and stir until combined. Stir in the Spaghetti. Bring back to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes, until al dente. Stir in green onions and serve. NOTES *Chicken and vegetable measurements are totally flexible -- if you want it heavy on the chicken, do 3 chicken breasts! If you want to leave out the chicken and add extra veggies, or add in mushrooms, zucchini or broccoli -- do that!
TERIYAKI CHICKEN AND NOODLES
We really enjoy this simple stir-fry. I usually add minced garlic, minced ginger, and any other veggies I happen to have on hand, so it never seems to come out the same way twice. From Bon Appetit, May 1998.
Provided by lazyme
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles in large pot of boiling salted water until just tender.
- Drain well; return to pot.
- Add sesame oil and toss to coat.
- Heat vegetable oil in heavy large skillet over high heat.
- Sprinkle chicken with salt and pepper.
- Add chicken to skillet and saute until no longer pink, about 2 minutes.
- Add sliced green onions, carrot and crushed red pepper.
- Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
- Add noodles and teriyaki sauce and toss to blend well.
EASY RAMEN WITH CHICKEN AND TERIYAKI SAUCE
Easy, quick, all-in-one recipe that satisfies a craving for Japanese food!
Provided by grooms86
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Add 4 cups water to a skillet and bring to a boil. Add ramen and cook until soft, about 5 minutes.
- Meanwhile, melt butter in another skillet over medium heat. Add carrots, zucchini, and onion and saute until vegetables have softened, about 5 minutes. Add shredded chicken, teriyaki sauce, salt, and pepper and cook until heated through and sauce has thickened, 3 to 5 minutes.
- Drain ramen and add to the vegetable and chicken mixture. Toss and add more teriyaki as needed.
Nutrition Facts : Calories 342.2 calories, Carbohydrate 17.3 g, Cholesterol 111.6 mg, Fat 12.2 g, Fiber 2.4 g, Protein 39.8 g, SaturatedFat 5.4 g, Sodium 773.4 mg, Sugar 5.3 g
GRILLED TERIYAKI CHICKEN WITH RAMEN NOODLES
Give your grilled teriyaki chicken more taste with ramen. Grilled Teriyaki Chicken with Ramen Noodles is chock full of delicious Asian-style flavor.
Provided by My Food and Family
Categories Japanese Recipes
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients. Pour 1/4 cup dressing mixture over chicken in shallow dish; turn to evenly coat both sides of breasts with dressing mixture. Refrigerate 1 hour to marinate. Meanwhile, refrigerate remaining dressing mixture until ready to use.
- Heat grill to medium heat. Insert tip of sharp knife into one short side of each block of Noodles; use to split block horizontally in half to make 2 layers. Discard Seasoning Packets or reserve for another use. Place noodles, in single layer, on center of prepared foil sheet; top with vegetables. Bring up sides of foil sheet, leaving opening at top.
- Combine broth and 1/3 cup of the remaining dressing mixture; pour over vegetables and noodles. Fold foil to make packet.
- Remove chicken from marinade; discard marinade. Grill chicken 8 min. on each side or until done (165°F), turning and brushing occasionally with remaining dressing mixture. Meanwhile, place foil packet on grill grate next to chicken; grill 12 to 14 min. or until vegetables are crisp-tender.
- Remove packet from grill. Cut slits in foil to release steam before carefully opening packet; sprinkle vegetables with nuts. Serve with the chicken.
Nutrition Facts : Calories 490, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
CHICKEN TERIYAKI WITH NOODLES
Make and share this Chicken Teriyaki With Noodles recipe from Food.com.
Provided by littlechick
Categories Asian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook noodles for 3 minute in boiling water. Drain, rinse with cold water, drain.
- Meanwhile, heat olive oil in a large skillet on medium-high heat. Cook chicken for 7 minutes or until cooked through while stirring.
- Partially cook the broccoli according to package directions.
- Add broccoli, carrots, teriyaki sauce, soy sauce, chicken broth, and garlic to skillet.Stir to combine; simmer over medium-high heat for 5 minutes.
- Add cooked noodles and toss to combine.
Nutrition Facts : Calories 483.5, Fat 11.9, SaturatedFat 2, Cholesterol 109, Sodium 3499.3, Carbohydrate 44.8, Fiber 4, Sugar 7.7, Protein 47.2
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