FREE RANGE CHICKEN TERIYAKI BENTO WITH SOBA NOODLES

FREE RANGE CHICKEN TERIYAKI BENTO WITH SOBA NOODLES

This dish has got to be one of the most popular Japanese dishes ever. It will surprise you how simple and quick it is to make. Made with a our own hand mixed teriyaki sauce, free range chicken, organic soba noodles, miso soup and a delicate Japanese garnish salad. 

30 Minutes. Subarashii! (Japanese for wonderful)

Serves 2.

Ingredients
400g free range skinless chicken thigh fillets
2 teaspoons sesame seeds
premixed teriyaki sauce:
15g brown sugar
35ml mirin
35ml cooking sake
35ml soy sauce (Japanese)
2 portions soba noodles
200g cabbage
1 Lebanese cucumber
2 packets miso soup powder
1 teaspoon brown sugar

Prepare teriyaki sauce, salad & boil water
For the noodles, fill a medium sized pot (¾ full) with cold water. Cover and bring to a rapid boil. Add premixed teriyaki sauce to a separate smaller saucepan. Bring to a gentle boil, reduce and simmer for 2 minutes then remove from the heat and set aside. Finely slice cabbage (use a mandolin if you have one) then halve the cucumber length ways and slice thinly into half moons.

Prepare & cook chicken
Score chicken thighs lengthways on the smooth side with cuts 2cm apart. Heat fry pan to a medium to high heat with enough oil to cover the base. Cook chicken for 2 – 3 minutes each side until lightly browned. Reduce heat to simmer, add the teriyaki sauce to the pan with the chicken and cook until the sauce thickens and becomes caramelised (approximately 7-8 minutes). Turn the chicken a few times to ensure the sauce coats both sides. Remove chicken from the pan and place on board to rest for a few minutes then slice length ways in to 2cm strips. Do not discard sauce from the pan!

Cook noodles
While the chicken is cooking, add noodles to the rapid boiling water for 4 minutes (timed from when the water boils again). Check they are cooked, then rinse and drain under cold tap water.

To serve
Empty miso into a cup or small bowl and top with ¾ of a cup of boiling water from your kettle. Portion noodles, top with chicken, spoon over the remaining teriyaki sauce and serve with the shredded cabbage and cucumber slices. Sprinkle over sesame seeds.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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October 29, 2015 by Timothy Ryder
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