Monday 29 November 2010


If you want to avoid the wrath of the Japanese, then make these two dishes separately, and serve the stir-fry in a bowl and the chicken on the side.

The first time I made it, I combined the two in one dish.
It was delicious, but I kept having visions of Samurai warriors intent on chopping my head off.

But that could also be because I did not have teriyaki sauce, or mirin or brown sugar to properly make my own, so I used white wine and added some honey!

Although a combination of two authentic Japanese meals, these two work deliciously well together as a meal.

Teriyaki is a combination of two words ‘teri’ means ‘’lustre’ and ‘yaki’ means ‘grilled’.
Teriyaki sauce is what gives the meat or seafood that shiny look.

If you want to make your own teriyaki sauce, you will need mirin, a sweet Japanese rice wine.
But white wine and brown sugar mixed works. Just don’t let the Samurai catch you doing it this way.
Alternatively, most supermarkets sell bottled teriyaki sauce.

To make your own teriyaki sauce, simply mix one cup of mirin with one cup of light soya sauce, add three heaped teaspoons of brown sugar and bring to a boil. Let it simmer for a few minutes and then allow to cool.

About 500g of deboned chicken, you can use breasts or thighs. You can even use wings on the bone. In fact you can probably use any part of a chicken. Or a duck even. Ostrich?

Cut chicken into bite sized chunks or strips and marinate in half-a-cup of teriyaki sauce for at least an hour. The longer the better.

In a heavy-based frying pan or wok, add about 2-3 tablespoons of canola oil and fry the chicken on a medium heat until done. (About 10 minutes)
Remove chicken with any left over sauce from pan and set aside.

You can use just about any combination.
Red bell peppers, green beans, carrots, onion, mushroom and bean sprouts work well, but hey, improvise.

Heat about 3 tablespoons of oil in the same pan as you did the chicken.
Add a heaped teaspoon of freshly crushed garlic and the sliced/chopped onion.
Stir-fry on high heat for about two minutes, then add the rest of the veggies and two teaspoons of oyster sauce and stir-fry until veggies are done. About 5 minutes.
Remove from pan and set asise.

We are supposed to use Japanese Udon or Chinese Lo-Mien noodles, but from Athlone to Brooklyn they only sell the Fattis & Monis variety so linguini or spaghetti works just fine if you break it into short pieces before cooking.

Boil the noodles for about 3 minutes if you are using the real thing. For the Fattis & Monis version boil for 8 minutes.
Drain noodles in a colander and run cold water over it to stop it from cooking any further.

Now, at the risk of evoking the wrath of the Sanurai, add 3 tablespoons of oil, a third of a cup of teriyaki sauce and a teaspoon of oyster sauce to the pan.
When it starts to boil, reduce the heat to medium and add a third of the cooked noodles.
Stir regularly until the sauce is absorbed. (About 3 minutes) Remove from pan and set aside.
Continue stir-frying the rest of the noodles in two batches, adding more oil, teriyaki and oyster sauce as required. (Not too much oil!)

Mix noodles and veggies in a bowl, adding salt, pepper and soya sauce to taste.
Sprinkle some sesame seeds over chicken and serve on a bed of stir-fried noodles.

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