Sticky Teriyaki Chicken and Noodles

Name: Sticky Teriyaki Chicken and Noodles
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 garlic cloves, finely grated; 25 g fresh root ginger, peeled and finely gated; 120 ml soy sauce; 2 tbsp light muscovado sugar; 1 tsp chilli flakes; 4 large boneless, skinless chicken thighs, trimmed; 4 large boneless, skinless chicken thighs, trimmed; 300 ml hot chicken stock; 225 g dried flat rice noodles; 200 g baby pak choi, cut into quarters; 2 tsp sesame oil; 1 fresh red chilli, thinly sliced into rings; 2 spring onions, thinly sliced; 2 tsp toasted sesame seeds

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

A perfect weekday treat that delivers with fantastic flavours and very little washing up! Rice noodles are now in all the big supermarkets and the ones used here are what is traditionally used for pad Thai.

Ingredients

2 garlic cloves, finely grated
25 g fresh root ginger, peeled and finely gated
120 ml

Noodles
Main course

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Mix the garlic, ginger, soy, sugar and chilli flakes in a large bowl. Tip in the chicken thighs and smear until well coated. Arrange the chicken in a roasting tin, then pour the hot stock into the bowl with the remaining marinade an