Teriyaki Chicken And Noodle Salad - cooking recipe

Ingredients

1/3 cup store-bought teriyaki marinade
2 tbsp honey
1 tsp grated fresh ginger
2 tsp sesame oil
4 None boneless skinless chicken thighs, halved
1 pkg (10 oz) dried soba noodles
2 small carrots, cut into ribbons
2 small cucumbers, cut into matchsticks
1 medium red onion, thinly sliced
1 cup bean sprouts, rinsed

Preparation

Whisk teriyaki marinade, honey, ginger and oil in a medium bowl. Pour half the teriyaki mixture into a small bowl; reserve. Add chicken to remaining mixture in bowl; toss to coat.
Preheat an oiled grill pan or skillet on medium-high heat. Add chicken; cook for 4 mins, turning, or until cooked through. Transfer to a heatproof plate. Cover with foil; let stand or 5 mins.
Cook noodles in a large saucepan of boiling salted water for 5-6 mins or until tender. Drain. Refresh under cold water. Drain. Transfer noodles to a large bowl.
Add carrot, cucumber, onion, bean sprouts and reserved teriyaki mixture. Toss to combine. Serve noodle salad topped with chicken.