Chicken Teriyaki Noodles V2.0
Previous incarnations of this were made with Kikkoman’s prefab teriyaki sauce. This one is made from a homemade sauce.
Sauce:
1 cup shoyu or tamari soy sauce
4 or 5 cloves of garlic (or 2 Tbsp garlic paste)
2 tbsp. ginger or ginger paste
1/2 c. brown sugar
1/2 c. Mirin (rice wine) or dry sherry
drained syrup from a can of mandarin oranges
1 Tbsp oil
Mix well and add 2 lbs chopped chicken breasts, and marinate for approximately an hour.
In the last 15 minutes or so, reconstitute 1.5 to 2 cups of dried shiitake mushrooms by putting them in 1.5 cups boiling water. (you can also used sliced button mushrooms)
Drain and reserve marinade from chicken pieces and saute in a large skillet with 2 Tbsp oil until cooked. Drain the liquid from the mushrooms and add to the marinade. Add the mushrooms to the chicken. While you’re doing this, cook a pound of noodles (farfalle or rotini work well, although any noodle will do).
When the chicken is done, remove from the pan, leaving remaining liquid behind. Add reserved marinade and bring to a boil – reduce heat and simmer for about 5 minutes. Mix:
1 Tbsp cornstarch
1/4 c water
and add it to the mixture, stirring until thick. Once thickened, set aside the sauce and add some more oil to the pan, and toss in the cooked chicken and diced bell peppers (preferably of mixed colors). Saute until the chicken starts to brown (about 5 minutes). Add the noodles and toss until well mixed, and then add the sauce, toss, and serve. Makes great leftovers and is tasty with Sriracha “rooster” sauce.
