Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, June 12, 2014

Chicken Teriyaki with Rice Noodles

“Teriyaki” is actually a method of cooking—not a sauce. It refers to the Japanese tradition of marinating meat or fish in soy sauce then grilling it. However, teriyaki sauce has its own definition, and that’s based on soy sauce too.

In its simplest form, teriyaki sauce is made of soy sauce, mirin (Japanese sweet wine), and sugar. Garlic and ginger are common aromatics, and sake is a usual substitute for the mirin—with more sugar added to mimic the sweetness of the wine. If you do use mirin, reduce the amount of sugar in this recipe by a tablespoon or so.

Note: The bottom line here is more about salt than sugar. Do not add any salt to the recipe. The soy sauce in the marinade and in the teriyaki sauce makes this a very sodium-rich dish on its own.   

Serves 4

For the Chicken
  • 1/4 cup soy sauce
  • 1 tsp dried red chile flakes
  • 1 lb boneless, skinless chicken breast, cut into 1-1/2-inch pieces
  • peanut oil, for brushing
  • 1 large red bell pepper, cut into thin 1-inch strips
  • 6 oz rice noodle sticks
  • toasted sesame seeds, for garnish
For the Sauce
  • 3/4 cup soy sauce
  • 1/2 cup sake (or mirin)
  • 1/4 cup white sugar
  • 2 tbsp rice vinegar
  • 3 garlic cloves, finely chopped
  • 1-inch piece of ginger, peeled and finely chopped

For the Chicken
  1. Combine the soy sauce and pepper flakes in a heavy, sealable plastic bag. Add the chicken, seal, and turn several times to coat. Refrigerate 2-4 hours.
Chicken in Marinade
  1. Heat a grill pan over medium-high heat and brush with oil. Scatter the bell pepper strips in the pan and grill, stirring frequently, until tender and slightly charred, 9-10 minutes. Transfer to a bowl.
  2. Brush the pan with more oil. Remove the chicken from the marinade, letting excess drip off, and grill, turning a few times, until slightly charred and just cooked through, about 10 minutes total.
  3. Return the bell peppers to the pan and stir with the chicken until hot throughout, 2-3 minutes.
Bell Pepper Beginning to Grill 
Grilled Bell Pepper 
Chicken Beginning to Grill 
Chicken after Turning 
Peppers Returned to Grill Pan
  1. Meanwhile, bring a pot of water to a boil and remove from the heat. Add the noodles to the hot water and submerge completely. Cover and let stand 10 minutes, until the noodles are soft but still firm. Drain.
Noodles Beginning to Soften
Divide the noodles among 4 shallow bowls. Divide the chicken and red bell pepper on top. Spoon teriyaki sauce (recipe follows) over all and garnish with sesame seeds. Serve hot.

Chicken Teriyaki with Rice Noodles
For the Sauce
  1. Combine all ingredients in a saucepan and bring to a simmer. Reduce the heat to a bare simmer for 20 minutes. (May be made 1 day ahead. Cool, cover, and refrigerate overnight. Warm over low heat before using.)
Teriyake Sauce

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