Name: Teriyaki Chicken Peanut Noodles
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 2.5 lb Chicken; 240 ml Teriyaki sauce; 10 oz Mafaldine; 0.3 cup Peanut butter; 2 tbsp Ginger; 2 tbsp Garlic; 2 tbsp Rice vinegar; 2 tbsp Honey; 2.5 tbsp Chili paste; 80 ml Soy sauce; 960 ml Water; 1 cup Scallion; 1 cup Carrot; 6 pc Cucumber; 4 pc Scallion; 0.5 bunch Mint; 80 ml Rice vinegar; 2 tbsp Chili crisp; Sesame seeds to taste

Step 1. Marinate the chicken

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

Step 2. Preheat the oven

Preheat oven to 400°F (205°C).

Step 3. Whisk the noodle sauce

In the sheet pan, whisk , , , , , , and . Stir in green onions and . Add pasta, pressing it into the liquid as much as possible.

MafaldineScallion

Step 4. Arrange and bake chicken

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

Step 5. Baste and finish baking

Baste with extra kept separate from the raw , 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.

Mafaldine

Step 6. Toss the cucumber salad

Toss all salad ingredients together.

ScallionMintRice vinegarChili crisp

Step 7. Toss noodles in sauce

Remove rack and toss noodles in the sauce.

Mafaldine

Step 8. Serve and garnish

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

Teriyaki Chicken Peanut Noodles

Nutritionper serving

Ingredients19

Cookware

Contains

Steps8