How to Make Chicken Teriyaki

Debone chicken, marinate in a sweet soy ginger sauce, pan-fry until crispy, and serve over egg noodles with thickened sauce.

Chicken Japanese Noodles High Protein Teriyaki

Estimated Nutrition

Calories

972.2

kcal / serving

1944.4 kcal total

Carbs

98.2g

per serving

196.4 g total

Fat

38.1g

per serving

76.2 g total

Protein

59.4g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

Mirin

GrainsCereals

250

Egg Noodles

medium

Liquids

Sake

Meat

piece

Chicken Thighs

bones removed

NutsSeeds

clove

Garlic

chopped

OilsFats

Vegetable Oil

Other

Honey

Vegetables

Ginger

fresh root, grated

Method

Remove the bones from the chicken thighs using a small sharp knife.

Mix the honey, soy sauce, mirin, sake, ginger, and garlic in a large bowl.

Covers chicken thighs with the marinade and refrigerate for 15 minutes.

Heat vegetable oil in a frying pan over medium heat.

Dry the chicken skin with paper and fry skin-side down until browned.

Lower the heat, turn the chicken over, and add the marinade to the pan.

Simmer for five minutes then increase heat until the sauce thickens.

Cook the egg noodles according to the package instructions.

Slice the chicken and serve over noodles with the thickened sauce.