# Teriyaki Chicken and Peanut Chili Noodles

- Prep time: 10 min
- Cuisine: Japanese
- Category: Soup
- Difficulty: easy
- Language: en

## 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

## Instructions

1. Toss chicken with teriyaki sauce.
2. Whisk peanut butter, ginger, garlic, vinegar, honey, chili paste, soy sauce and water in a sheet pan.
3. Stir in green onions and carrot, then add pasta, pressing it into the liquid as much as possible.
4. Set an elevated wire rack over the sheet pan and arrange marinated chicken on top.
5. Bake in a 400°F oven for 25 minutes.
6. Baste the chicken with extra teriyaki sauce and bake for about 20 minutes more.
7. Remove rack, toss noodles in the sauce, and serve with sliced chicken.

## Equipment

- bowl
- sheet pan
- elevated wire rack
- whisk
- tongs
- knife
- cutting board

## Tips

- Marinate the chicken in the refrigerator for 2-4 hours for extra flavor.

## Source

- Original video: https://youtube.com/shorts/Z341i14cJvw?si=rlm7kSyGjkgf035H
- Creator: Sivan's Kitchen
- Recipe page: https://www.cliprecipe.com/recipe/ac25d78f-5b34-489f-b9fd-6aaa2063be8e
- Extracted: 2026-10-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt