Curried Chicken Teriyaki Noodles

Curried Chicken Teriyaki with egg Noodles

I have this craving for "Anything Teriyaki" since I first tasted this dish at Chinese buffet. They had many varieties of chicken dishes like, ginger chicken, sesame chicken, orange chicken, barbeque chicken, honey chicken but I liked teriyaki chicken the most for its unique asian flavors. My version of teriyaki chicken is with egg noodles and few veggies and some dash of Indian flavors as I like my chicken to be little spicy.

You will find most of my recipes little spicy and hot as I love hot food. One can substitute the chicken with prawns/shrimps, tofu/soya chunks/mealmaker (for vegans). This is very quick and easy recipe for a lazy dinner; if you are really tired to cut those veggies, you can simply opt them out or use frozen vegetables, any which way works out great!

Source: My own
Cuisine: Japanese cuisine
Marination time: 1-2 hrs
Prep time: 20 mins
Cooking time: 20 mins
Serves: 4
Ingredients:
1 ½ pounds of boneless, skinless chicken breasts
225 gms/ 8 ounces of dried egg noodles
6 baby carrots, thinly sliced on diagonal
1 green bell pepper, thinly sliced
1 medium onion, sliced you can use green onions too.
3-4 shallots, thinly sliced
1 cup baby corn
1 tsp cayenne pepper/chilli/mirchi powder
Salt as per taste
1 tbsp of sesame oil
2 tbsps cooking oil
For marination:
5 tbsps teriyaki sauce
2 tbsps worcestershire sauce
1 tsp of dijon mustard
1tsp black pepper powder
2 garlic cloves, minced
½ medium size onion, diced
2 green chillies, chopped
3-4 curry leaves, torn
2 tsps salt

marinated chicken breasts

baby corn, carrots, green bell pepper, onions and shallots

chicken strips marinated in the sauce for 1-2 hrs

Method:

1. For marination in a bowl add teriyaki sauce, dijon mustard, worcestershire sauce, minced garlic, chopped green chillies, diced onion, salt, pepper, torn curry leaves and mix well. To this add chicken breasts.
2. Flip the chicken breasts in the sauce, so that its submerged in the sauce, cover it and marinate for 1-2 hrs in the refrigerator and then slice the chicken into 1/3 inch thick strips, keep aside.
3. Meanwhile cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
4. Heat oil in a large skillet over high heat, add the marinated chicken pieces and sauté until no longer pink, about 2 minutes.
5. Add sliced red onions, carrots, green pepper and baby corn and add the leftover marinated sauce. Stir-fry until vegetables are crisp-tender and chicken is cooked through, about 2 minutes longer.
   
6. Add cayenne pepper, salt and stir then add the cooked noodles and toss to blend well.
   
7. Serve hot.
   

curried chicken teriyaki with egg noodles