Chicken Teriyaki - Nigella Lawson

"Chicken thighs in an Asian marinade, served with rice noodles and sugar snap peas. From Nigella Kitchen 1x04 "Kitchen Tourist" http://bit.ly/i2uCNq"
 
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Ready In:
40mins
Ingredients:
10
Serves:
6
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ingredients

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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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RECIPE SUBMITTED BY

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
 
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