Teriyaki Chicken with Sesame Noodles Recipe

Teriyaki Chicken with Sesame Noodles

• Difficulty: Easy
• Servings: 4
• Nutrition per serving: Calories 1096, Total Fat 33 g, Saturated Fat 5 g, Carbohydrates 145 g, Dietary Fiber 5 g, Sugar 71 g, Protein 66 g, Cholesterol 213 mg, Sodium 3319 mg
• Total time: 2 hr 30 min (including marinating)
• Active time: 30 min

• 2 pounds boneless, skinless chicken thighs
• 1 cup low-sodium soy sauce
• 1/2 cup packed brown sugar
• 1/2 cup honey
• 1/4 cup seasoned rice wine vinegar
• 1/4 cup vegetable oil
• 2 tablespoons Asian chili sauce
• 2 tablespoons lime juice
• 1 tablespoon freshly grated ginger
• 1 tablespoon toasted sesame oil
• 1 tablespoon spicy chili oil
• 1 teaspoon freshly ground black pepper
• 4 scallions, sliced, whites and greens separated
• 2 cloves garlic, minced
• One 12-ounce package soba noodles
• 6 mini bell peppers, thinly sliced into strips
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon toasted sesame seeds

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1. Dive into flavor: Place the chicken thighs in a large resealable freezer bag and get ready to marinate magic.
2. Whip up the irresistible teriyaki marinadecombine soy sauce, brown sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, black pepper, scallion whites, and garlic in a medium bowl or mason jar. Whisk or shake vigorously until the sugar fully dissolves, filling your kitchen with sweet-savory aromas.
3. Pour one-third of this bold marinade over the chicken, toss to coat evenly, and let it marinate for at least 2 hours (or overnight for maximum tenderness). Refrigerate the remaining marinade in a covered jaryour secret sauce awaits!
4. Meanwhile, cook the soba noodles per package instructions, rinse under cold water to cool, and set aside in a bowl. These will soak up every drop of glory.
5. Fire up a grill pan or cast-iron skillet over medium heat for that perfect sear.
6. Remove chicken from marinade (discard used marinade), grill turning occasionally until juicy and fully cookedabout 2-3 minutes per side. Slice into tempting strips on a cutting board.
7. Bring the reserved marinade to a boil in a saucepan over medium-high heat, then remove from heat. Toss half with the chilled noodles and sliced peppers until gloriously coated and warmed through.
8. Plate it beautifully: Arrange noodles on a platter, crown with sliced chicken, and shower with scallion greens, fresh cilantro, and toasted sesame seeds. Serve the extra hot marinade on the side for drizzling bliss.
9. Make ahead pro tip: Prep like a chef! Marinate chicken with one-third marinade in a freezer bag; store extra marinade separately. Keep cooked, cooled noodles, sliced peppers, sesame seeds, scallions, and cilantro in fridge-ready containers. Reheat and assemble when craving strikesthis meal kit delivers restaurant-worthy results effortlessly.