Teriyaki chicken with noodle salad

By Drum Digital
29 December 2012

A meal with a Thai influence

Preparation time: 15 min

Cooking time: 40 min

Serves 4-6

4-6 chicken portions

100 ml teriyaki sauce

60 ml (¼ c) sweet soy sauce

salt and freshly ground black pepper

250 g shell noodle, cooked

1 red pepper, halved and sliced

1 yellow pepper, halved and sliced

10-15 sun-dried tomato, roughly chopped

15 ml (1 T) mint, chopped

Preheat the oven at 180° C.

1.    Marinate the chicken with the teriyaki, soy, salt and pepper and refrigerate for 30 minutes, preferably overnight.

2.    In a large salad bowl add the noodles, peppers, sun-dried tomatoes and mint. Toss all the ingredients together. Season with salt and pepper.

3.    Place the chicken portions in an ovenproof dish and bake for 40 minutes until the chicken is cooked. Serve with the noodle salad.

by Carmen Hendricks and Nolin Daniels

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