Teriyaki Chicken

INGREDIENTS

• 4 boneless chicken breasts (about 6 ounces each), with or without skin
• ¼ cup teriyaki sauce, plus extra if needed
• peanut or corn oil, for brushing

SESAME NOODLES

• 8 ounces dried thin soba noodles
• 1 tablespoon toasted sesame oil
• 2 tablespoons sesame seeds, toasted
• 2 tablespoons finely chopped fresh parsley
• salt and pepper, to taste

1. Using a sharp knife, score each chicken breast diagonally across three times. Rub all over with teriyaki sauce. Set aside in the refrigerator to marinate for at least 10 minutes and up to 24 hours.
2. Meanwhile, preheat the broiler to high. To make the sesame noodles, cook the noodles according to the package directions. Drain well and set aside.
3. Lightly brush a ridged grill pan with peanut oil. Add the chicken breasts, skin-side up, and brush again with a little extra teriyaki sauce.
4. Grill the chicken breasts, brushing occasionally with extra teriyaki sauce, for 15 minutes, or until tender and no longer pink when cut into the thickest part of the meat.
5. Meanwhile, heat a wok over high heat. Add the sesame oil and heat until it shimmers.
6. Add the noodles and stir around to heat through, then stir in the sesame seeds and parsley. Season with salt and pepper.
7. Transfer the chicken breasts to warm plates and serve immediately with the noodles.

SERVES: 4
PREP TIME: 10 MINS, PLUS MARINATING
COOK TIME: 25 MINS