“A restaurant quality dish, but homemade. By Derek Mayes, Executive Chef, Top of the Cove Restaurant.”
READY IN:
50mins
SERVES:
3
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame oil in a mixing bowl. Add the chicken in the marinade for 15 minutes.
  2. Heat the garlic oil in a large shallow frying pan.
  3. Place marinated chicken (reserve marinade) into pan and saute until golden.
  4. Add reserved marinade to the pan with chicken and turn down heat to a gentle simmer for about 15 minutes.
  5. Cut into a piece of chicken to make sure it's cooked through and the juices are clear.
  6. Remove cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up to let the liquid boil down to a thick dark syrup.
  7. Return the chicken pieces to pan and stir well to coat chicken in the sticky savoury syrup.
  8. To Make Asian Noodles: Prepare noodles according to package instructions
  9. Combine sesame oil, vinegar, soy sauce, hot chili oil and Hoisin and set aside.
  10. In a heated saute pan, toss vegetables until steamed. Add noodles. After a few minutes, pour in sauce. Toss to mix thoroughly, cooking for a few more minutes before serving with Teriyaki Chicken and garnishing with chopped cilantro.

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