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Teriyaki chicken with soba noodle salad

Teriyaki chicken with soba noodle salad

Serving size: Serves 1
Cuisine type: Asian, Japanese
Cooking time: Less than 60 minutes
Special options: Egg free, Heart friendly, Low cholesterol, Low fat, Nut free
Course: Lunch, Main
Favourite flavours: Chicken, Easy recipes, Salad

INGREDIENTS

1½ tablespoons (30ml) Japanese soy sauce
1½ tablespoons mirin
1 tablespoon cooking sake
3 teaspoons sugar
2 chicken thigh fillets, trimmed
1 tablespoon vegetable oil

Soba noodle salad
1 x 90g soba noodle
1 teaspoon sesame seeds
1 teaspoon grated ginger
a few drops of sesame oil
1 green onion, cut into thin strips
2 fresh shitake mushrooms (optional)
1 Lebanese cucumber, sliced into ribbons
pinch salt
Coriander for garnish (optional)
METHOD

Combine soy, mirin, sake and sugar and mix well. Spoon over chicken and toss to coat evenly.

Heat oil in a frying pan over medium heat; cook chicken 3 - 4 minutes each side. Remove and set aside in a warm place, loosely covered with foil to rest.

Reduce heat to low and pour remaining sauce into the same pan chicken was cooked in. Simmer a few minutes or until sauce has reduced and thickened.

Meanwhile, cook soba noodles in boiling water, drain and refresh with cold water and drain again. Toss with remaining ingredients and season with salt.

To serve, pile noodle salad onto plate. Slice chicken thickly and place over the top; drizzle over remaining sauce and garnish with coriander.

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