Teriyaki Chicken and Peanut Chili Noodles
Serves 1
Directions
- 1Toss chicken with teriyaki sauce.
- 2Whisk peanut butter, ginger, garlic, vinegar, honey, chili paste, soy sauce and water in a sheet pan.
- 3Stir in green onions and carrot, then add pasta, pressing it into the liquid as much as possible.
- 4Set an elevated wire rack over the sheet pan and arrange marinated chicken on top.
- 5Bake in a 400°F oven for 25 minutes.
- 6Baste the chicken with extra teriyaki sauce and bake for about 20 minutes more.
- 7Remove rack, toss noodles in the sauce, and serve with sliced chicken.
Ingredients
- 6 whole boneless chicken pieces (thigh and breast combination)
- 1 cup teriyaki sauce
- 10 oz mafaldine number 16 pasta
- 1/3 cup smooth peanut butter
- 2 tbsp grated ginger
- 2 tbsp minced garlic
- 2 tbsp rice vinegar
- 2 tbsp honey
- 2-3 tbsp chili paste
- 1/3 cup soy sauce
- 4 cups water
- 1 cup green onions, finely chopped
- 1 cup julienned carrot
Equipment
bowlsheet panelevated wire rackwhisktongsknifecutting board
Tips
- Marinate the chicken in the refrigerator for 2-4 hours for extra flavor.
