Sticky Teriyaki Chicken with Vegetable Chow Mein

Posted by admin on February 18, 2010

3 Chicken Portions
1 pack ready cooked noodles
1 Onion
1-2 Peppers
1 clove garlic
Baby sweet corn
½ tsp Powdered Ginger
1 tsp Chinese 5 Spice
Lemon Juice
Brown Sugar
¼ to ½ bottle of dark Soy Sauce
¼ to ½ jar of Honey

Teriyaki Sauce

2 packets of Blue Dragon Chow mein stir fry sauce

1 tbsp Sesame oil

½ tbsp Vegetable oil

Sticky Teriyaki Chicken…

First, chop the chicken portions into smaller parts, (remove drumsticks from legs and wing from breast), cut stripes about 1cm apart all over the chicken pieces through to the bone with a sharp knife and place in a deep backing tray or lasagne dish which is not to large (the chicken should just fit in so that he sauce will cover it well while cooking). (NOTE: If using cheaper battery chicken then brown off the chicken pieces in a hot pan with a dash of oil for 5 minutes first – this will help to remove excess water from the chicken and reduce cooking time / improve consistency of sticky sauce – free range chickens contain far less water and so should not need this)

In a jug mix ¼ to ½ jar of honey, ¼ to ½ bottle of Soy Sauce, (roughly equal proportions of honey to Soy Sauce), 2 tbsp Teriyaki Sauce, 3 tsp brown sugar, ½ tsp Powdered Ginger, 1 tsp Chinese 5 Spice, dash of lemon juice, 1 crushed & chopped clove of garlic. (These proportions need to be the same but you can increase / reduce the overall amount so that you have enough marinade to cover the chicken well, if the proportions are different or anything is left out then the sauce will not reduce and go sticky properly.)

Mix the sauce well and pour it over the chicken, making sure to coat it well and work it into the cuts.  (Leave the skin on the chicken, you can remove it after cooking if preferred).  Place in convection oven on 180 degrees for about 45 minutes removing and turning the chicken pieces at least 2 or 3 times during cooking.

Vegetable Chow mein…

Chop baby sweet corn and microwave in a small covered casserole with little water for 2-4 minutes until soft enough to eat, drain and put to one side.  Put noodles onto a plate and cut through them 3 or 4 times with scissors.

Chop onion and pepper and fry in a hot wok or large sauté pan in the sesame oil and vegetable oil for a few minutes, then add a generous dash of soy sauce, teriyaki sauce, lemon juice and 1 tsp brown sugar, when this is sizzling throw in the noodles and baby sweet corn and keep folding in the pan with a large mixing spoon or spatula until the noodles are hot and well coated with the onions / peppers / sweet corn mixed through, keeping the heat on the pan, pour in the 2 packets of Chow mein sauce and stir through until steaming hot and ready to serve.

Note: the chicken should have reduced down to become very well cooked, sticky and dark – you should wait until it approaches this stage and then cover and turn down the oven before starting the noodles.

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