When possible, I like to make as many as of my base ingredients that will go in my finished dishes as possible. And during the slower months, this becomes a little easier to motivate to do.
On one recent afternoon, I was in the mood for Asian food and started to look at recipes. A few dishes that looked/sounded good called for teriyaki sauce. I immediately realized I had never made this sauce before and started looking up recipes.
There are many variations of teriyaki recipes – all somewhat similar and none looked very complicated so I just picked one to start with. In less than 15 minutes, voila, I had teriyaki sauce. I don’t think I will ever buy it in the store again. It was that simple and contained no weird thickeners or artificial ingredients.
I marinated sliced chicken in the sauce for the afternoon, then pulled the rest of the dish together that evening. Once you have the veggies prepped and the noodles cooked, the rest is a breeze.
All together, the dish is pretty healthy and a nice one-pot meal. It is great served warm, right after you make it, and just as good or better the next day eaten cold.
When it comes to the noodles and the veggies, feel free to play around. Use whatever veggies sound good to you and mix it up with the season. If you don’t like meat, feel free to just make the noodles as it would be a good vegetarian dish on its own.
You can also adjust the sweetness and the heat by adjusting with more or less hot sauce and/or honey and sugar (I used homemade sriracha but do the one of your choice).
This is a great choice for a mid-week dinner as it was quick to make and makes enough for leftovers if you are only serving a couple people. Enjoy it with an Asian beer and you will be very happy with your efforts.
Teriyaki Chicken with Sesame Noodles
- Teriyaki sauce
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 1/4 cup soy sauce
- 1 tablespoon fresh ginger, finely minced
- 3 cloves garlic, finely minced
- 5 tablespoons packed brown sugar
- 1-2 tablespoons honey
- 1 tablespoon hot sauce
- Sesame noodles
- 1 pound spaghetti
- 1 cup shredded carrots
- 2 cups broccoli florets, lightly steamed
- 1 red pepper, sliced thinly
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 3 tablespoons hot sauce
- 3 scallions, thinly sliced
- 1/4 cup sesame seeds
- 1 cup bean sprouts
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 2 garlic cloves, minced
- 1/4 cup brown sugar
- 1 tablespoon fresh ginger, chopped
- 4 boneless skinless chicken breasts, sliced into strips
- sesame oil, for sautéing
- For the Teriyaki Sauce:
- Mix the cornstarch and water in a bowl until the cornstarch dissolves. Add the rest of the ingredients to a small sauce pan heated over medium heat, then bring to a simmer. Add the water and cornstarch mixture. Stir until sauce thickens to desired consistency (about 5 minutes).
- For the Noodles:
- Cook the spaghetti according to package directions. Drain and add to a large bowl with all the vegetables. In a bowl, mix the soy sauce, sesame oil and hot sauce together then pour over the pasta and veggies. Mix to combine and toss with scallions and sesame seeds.
- For the Teriyaki Chicken:
- In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger. Add the chicken, making sure it's all coated with the sauce. Cover and refrigerate for 2-3 hours. When ready to cook, heat the sesame oil in a large non-stick pan. Add the chicken in batches and sauté for about 10 minutes, or until done, adding more sesame oil as needed. Remove the chicken from the pan and set aside until the noodles are ready.
- To assemble the whole dish, add noodles to a bowl. Top with chicken and finish with a heaping pile of bean spouts.