Teriyaki Chicken With Asian Noodles - cooking recipe

Ingredients

Teriyaki Chicken
1/4 cup mirin
1/4 cup ponzu sauce
1/4 cup teriyaki sauce
1/4 cup hoisin sauce
1 tablespoon garlic oil (can use Panini Oil)
2 tablespoons light brown sugar
2 teaspoons fresh gingerroot, grated
1 splash sesame oil
4 (6 ounce) boneless skinless chicken thighs
Asian Noodles
1 (12 ounce) package cantonese noodles
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
1 carrot, thinly sliced
2 celery ribs, thinly sliced
5 green onions, bottom 4 inches, thinly sliced
1/2 cup napa cabbage, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup bok choy, julienned
1 cup bean sprouts (optional)
Garnish
3 tablespoons fresh cilantro leaves, minced

Preparation

Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame oil in a mixing bowl. Add the chicken in the marinade for 15 minutes.
Heat the garlic oil in a large shallow frying pan.
Place marinated chicken (reserve marinade) into pan and saute until golden.
Add reserved marinade to the pan with chicken and turn down heat to a gentle simmer for about 15 minutes.
Cut into a piece of chicken to make sure it's cooked through and the juices are clear.
Remove cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up to let the liquid boil down to a thick dark syrup.
Return the chicken pieces to pan and stir well to coat chicken in the sticky savoury syrup.
To Make Asian Noodles: Prepare noodles according to package instructions
Combine sesame oil, vinegar, soy sauce, hot chili oil and Hoisin and set aside.
In a heated saute pan, toss vegetables until steamed. Add noodles. After a few minutes, pour in sauce. Toss to mix thoroughly, cooking for a few more minutes before serving with Teriyaki Chicken and garnishing with chopped cilantro.