A quick and easy recipe for teriyaki-glazed oven-cooked chicken with a vibrant vegetable noodle salad, full of flavour.
For the chicken teriyaki:
- 4 chicken breasts (approximately 600g)
- 60ml light soy sauce
- 4 tablespoons honey
- 1 tablespoon soft brown sugar
- 1 teaspoon freshly grated ginger
- 2 teaspoons toasted sesame oil (plus extra to grease aluminium foil)
- 2 tablespoons cornflour
- 2 tablespoons water
For the noodle salad:
- 225g egg noodles
- 3 spring onions
- 6 radishes
- 1/2 cucumber
- 1 small carrot
- 2 tablespoons toasted sesame oil
- 6 tablespoons unsalted peanuts
- 4 tablespoons crispy shallots
- Fresh mint leaves, to garnish (optional)
- Preheat the oven to 200°C.
- Cook the noodles according to the package instructions. Drain, rinse and cool under cold running water, then drain again. Return to the pot and mix in two tablespoons of toasted sesame oil.
- Meanwhile, whisk all ingredients for the teriyaki sauce until fully combined. In a small saucepan, heat over medium heat until it starts simmering. Continue cooking until the sauce has thickened but remains sauce-like. Make sure to continue whisking while cooking to ensure the sauce doesn’t burn.
- Line a large oven dish with aluminium foil and brush with some toasted sesame oil. Arrange the chicken breasts in a single layer in the oven dish. Generously brush both sides of the chicken breasts with the teriyaki sauce. You should have approximately a third of the teriyaki sauce left.
- Place in the oven for 10 minutes. Remove from oven and brush both sides with the remaining teriyaki sauce. Return to the oven for a further 8-12 minutes, until the chicken is fully cooked. Take out of the oven, and leave chicken breasts to cool on a cold plate or chopping board.
- Meanwhile, prepare the vegetables. Slice the spring onion. Peel and grate the carrot using the coarse side of a box grater. Thinly slice the radishes in small circles and the cucumber in long ribbons, I use a mandolin for this.
- In a bowl, combine the noodles, spring onions and carrots and mix until well combined. Divide between four bowls and top with the cucumber and radishes.
- Cut the chicken into thick slices. Arrange nicely on top of the salad. Top the salad with some roughly chopped peanuts, crispy shallots and fresh mint leaves.
- Category: Salad
- Method: Oven
- Cuisine: Japanese
Keywords: chicken teriyaki noodle salad, chicken asian noodle salad, teriyaki noodle salad, asian chicken salad recipe