Chicken Teriyaki - Nigella Lawson

• 2 tablespoons sake
• 1/4 cup mirin
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon sesame oil
• 1 3/4 lbs boneless skinless chicken thighs, cut in bite-sized pieces
• 3/4 lb rice noodles
• 1 teaspoon peanut oil
• 1/2 lb sugar snap pea

1. In a non-reactive dish, stir together sake, mirin, soy sauce, brown sugar, ginger and sesame oil. Add chicken pieces, toss, cover with plastic, and refrigerate for 30 minutes.
2. Add noodles to salted boiling water and cook until done (they should be fully soft, not al dente like Italian pasta).
3. While noodles cook, heat peanut oil in wok or large skillet over medium flame. Remove chicken from marinade and stir-fry for 3-4 minutes. Add marinade, cover and simmer 10 minutes.
4. Add sugar snap peas to noodles.
5. Transfer chicken pieces to a large piece of foil and fold to seal inches Turn up flame under sauce until it thickens to a glaze. Add chicken back to pan (with any accumulated juices) and toss to coat.
6. Drain noodles and peas, and transfer to a serving dish. Pour chicken over the top.

sake, mirin, soy sauce, light brown sugar, ginger, sesame oil, chicken thighs, rice noodles, peanut oil, sugar snap pea

Taken from www.food.com/recipe/chicken-teriyaki-nigella-lawson-451139 (may not work)