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Teriyaki Chicken With Noodles

Chicken teriyaki is always a winning meal idea. You may serve it with noodles and vegetable stir-fry, shred it in salads, or with steamed rice. Cook the chicken in advance, then refrigerate or freeze for a later use.

Cuisine: Japanese

Yield: 4 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 

1-2 hours

Recipe Type: Main, Poultry

INGREDIENTS

  • 4 (each about 5.5oz/155g) skinless boneless chicken thighs
  • 2 garlic cloves, finely minced
  • ¼ cup low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons fresh ginger, finely grated
  • 1 teaspoon chili sauce (optional)
  • 2 tablespoons olive oil
  • 1 1/2 cup broccoli florets, cut small
  • 1 red bell pepper, deseeded and thinly sliced
  • 1 medium zucchini, cut in half lengthwise and thinly sliced
  • 2 scallions, thinly sliced
  • 1 12-oz packet egg or rice noodles
  • Salt and freshly ground black pepper, to taste
  • 4 scallions, thinly sliced on the bias, to garnish

    METHOD

    1

    In 1-gallon freezer zip-lock bag (or vacuum-sealing bag), combine chicken thighs, garlic, soy sauce, cornstarch, ginger, and chili sauce; season to taste and place in the fridge for about half an hour.

    2

    Insert your Saki Sous Vide Cooker into a pot or another sous-vide -friendly container; fill the pot with water between the MIN and MAX marks and set the temperature to 149°F/65°C.

    3

    Once the water temperature is reached, insert the bag into the water or clip onto the side of the container. If using a zip-lock bag, use the water dispersing method to remove the air by slowly submerging it in the water before sealing. Set the cooking time to 1 hour and 30 minutes.

    4

    When the time is up, remove the bag from the water.

    5

    Heat a wok or a large heavy-bottom skillet over a medium heat; add the chicken and juices and cook, turning occasionally, for about 3-4 minutes, or until the sauce has thickened, and chicken is glazed and nicely browned. Transfer to a plate and cover with aluminum foil to keep warm.


    6

    Prepare the noodles according to the package instructions and set aside.

    7

    Heat the olive oil in the wok, add the broccoli, peppers, and zucchini and stir-fry for 2-3 minutes, or until crispy-tender. Return the chicken to the wok, add the noodles and toss everything together until heated through.

    8

    Serve immediately.

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