Good food doesn't have to be difficult…
Teriyaki, I love it! It’s something I don’t cook often enough but it is super satisfying. Now for my version of this dish you are going to need a little bit of time, mostly to prepare everything. The actual cooking time is pretty short. As with most Asian inspired dishes I have cooked its all about the preparation and the cooking is fast and furious, my Teriyaki Chicken is no exception.
For the marinade
For the rest
I tend to try and marinade my meats overnight; I find that this gives the marinade enough time to create a really deep flavour. Cut up your chicken into thin strips, this marinade works very well with pork and beef, cheaper cuts marinated and grilled on a BBQ in the summertime are a real crowd pleaser!
To make the marinade, mix all of the marinade ingredients in a bowl, then add the chicken and leave in the fridge overnight. Fast forward to the next day and you’re ready to cook! Start off with the noodles. In a small saucepan just cover the nests with water and simmer until they begin to break apart (about 2 minutes) then drain them and leave to one side.
Next in a wok with the sesame oil, stir fry the chicken pieces. Next, add the noodles and keep everything moving. Gradually add the marinade to the wok, little by little. Make sure you get a good coating on all of the noodles and the chicken. As the marinade reduces it should create a shiny sticky sauce that is just wonderful to eat! Transfer it all to a bowl, grab some chopsticks and enjoy!