Chicken teriyaki with soba noodles
⅓ cup(s), (80ml)
1 clove(s), crushed
Skinless chicken breast
400 g, halved horizontally
Dry soba noodles (100% buckwheat)
2 tsp, extra
250 g, trimmed, halved horizontally
1 bunch(es), stems halved lengthways
1 bunch(es), halved diagnoally
1 x 3 second spray(s)
- Combine soy sauce, mirin, garlic and 1 tablespoon honey in a small heatproof bowl. Microwave on High (100%) for 20 seconds or until warm. Stir until honey has dissolved. Place chicken in a bowl. Add soy mixture and turn to coat. Cover and refrigerate for 2 hours.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Remove chicken from marinade, reserving marinade. Cook chicken for 3–4 minutes each side or until cooked through.
- Meanwhile, combine reserved marinade, remaining honey and 1 tablespoon water in a small saucepan over medium-high heat and bring to the boil. Reduce heat to medium and simmer, uncovered, for 3–5 minutes or until mixture has slightly thickened. Strain into a small bowl.
- Cook noodles following packet instructions or until just tender. Drain. Boil, steam or microwave snow peas, broccolini and asparagus, separately, until just tender. Drain. Divide noodles and vegetables among serving plates. Slice chicken and arrange over noodles. Drizzle with sauce to serve.