Teriyaki Chicken Peanut Noodles

Passos8

1. 1

   Pas 1. Marinate the chicken

   3 h

   Toss chicken with teriyaki sauce. For extra flavor, marinate in the refrigerator for 2–4 hours.

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2. 2

   Pas 2. Preheat the oven

   Preheat oven to 400°F (205°C).

3. 3

   Pas 3. Whisk the noodle sauce

   In the sheet pan, whisk peanut butter, ginger, garlic, vinegar, honey, chili paste, soy sauce and water. Stir in green onions and carrot. Add pasta, pressing it into the liquid as much as possible.

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4. 4

   Pas 4. Arrange and bake chicken

   25 min

   Set the elevated rack over the pan and arrange chicken on top. Bake 25 minutes.

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5. 5

   Pas 5. Baste and finish baking

   20 min

   Baste with extra teriyaki sauce kept separate from the raw chicken, then bake about 20 minutes more, until chicken reaches 165°F (74°C) and noodles are tender. The noodles must also reach 165°F (74°C), since chicken juices drip onto them. If desired, broil up to 5 minutes, watching closely.

   Keep the basting sauce separate from the raw chicken.

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6. 6

   Pas 6. Toss the cucumber salad

   Toss all cucumber salad ingredients together.

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7. 7

   Pas 7. Toss noodles in sauce

   Remove rack and toss noodles in the sauce.

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8. 8

   Pas 8. Serve and garnish

   Slice chicken, serve with noodles and salad, and finish with green onions and toasted sesame seeds.

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