One-Pan Chicken Teriyaki That Totally Beats Takeout
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, blogger and cookbook author Donal Skehan shares a brilliant trick to faking takeout Chinese at home.
Photo: Donal Skehan
I love fuss-free one-tray dinners that can be served straight to the table where people can help themselves. This teriyaki chicken tray bake can be prepared ahead of time and popped in the oven when guests arrive. Then it’s just a case of tossing egg noodles through the sauce in the bottom of the pan, adding a few fresh ingredients, and you are ready to rock!
One Pan Chicken Teriyaki
Serves 6
3 garlic cloves, peeled and finely chopped
1 red chilli, deseeded and finely chopped
1 lime, zest grated and the fruit cut in half
5 tablespoons dark soy sauce
1 tablespoons dark soft brown sugar
1 tablespoon sunflower oil
1 tablespoon sesame oil
6 chicken fillets
300 grams (10.5 ounces) egg noodles, cooked
6 spring onions, trimmed and finely sliced
Small handful of sesame seeds
Good handful of coriander leaves, to garnish
1 red chili, deseeded and finely sliced, to garnish
In a large bowl, make a marinade for the chicken: Combine the garlic, chili, lime zest, soy sauce, brown sugar, sunflower oil, and sesame oil. Add the chicken and toss to coat. Cover and set aside in the fridge for at least 30 minutes.
Preheat the oven to 200°C (400°F). Pour the chicken and marinade into a roasting tin and place in the oven for 15 to 20 minutes, until the chicken is cooked through, basting with the juices halfway through the cooking time. Cook the noodles as instructed on the packet, then drain them.
Remove the baking tray from the oven and add the noodles, spring onions and a good squeeze of lime juice. Toss thoroughly until everything is coated. Sprinkle over the sesame seeds and garnish with coriander and red chilli. Serve straight away.
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