×
Donal Skehan
Saturday Night Teriyaki Chicken | DonalSkehan.com, A fuss-free one-tray dinner, perfect for the weekend.
  • main-meals

Saturday Night Teriyaki Chicken

March 26

I love fuss-free one-tray dinners that can be served straight to the table where people can help themselves. This teriyaki chicken tray bake can be prepared ahead of time and popped in the oven when guests arrive. Then it’s just a case of tossing egg noodles through the sauce in the bottom of the pan and adding a few fresh ingredients and you are ready to rock!

 

 

  • serves Serves 6
  • time 40 mins + marinade time

Method

  1. 1. In a large bowl, make a marinade for the chicken. Combine the garlic, chilli, lime zest, soy sauce, brown sugar, sunflower oil and sesame oil.
  2. 2. Add the chicken and toss to coat. Cover and set aside in the fridge for at least 30 minutes.
  3. 3. Preheat the oven to 200°C/400°F/Gas Mark 6. Pour the chicken and marinade into a roasting tin and place in the oven for 15–20 minutes until the chicken is cooked through, basting with the juices halfway through the cooking time.
  4. 4. Cook the noodles as instructed on the packet, then drain them.
  5. 5. Remove the baking tray from the oven and add the noodles, spring onions and a good squeeze of lime juice. Toss thoroughly until everything is coated.
  6. 6. Sprinkle over the sesame seeds and garnish with coriander and red chilli. Serve straight away.

Rate this recipe

Average rating 4.3 / 5. Vote count: 8

No votes so far! Be the first to rate this recipe.

Ingredients

3 garlic cloves, peeled and finely chopped

1 red chilli, deseeded and finely chopped

1 lime, zest grated and the fruit cut in half

5 tbsp dark soy sauce

1 tbsp dark soft brown sugar

1 tbsp sunflower oil

1 tbsp sesame oil

6 chicken fillets

300g egg noodles, cooked

6 spring onions, trimmed and finely sliced

Small handful of sesame seeds

Good handful of coriander leaves, to garnish

1 red chilli, deseeded and finely sliced, to garnish

 

You'll Need

Large bowl

Roasting tray

 

If you liked this

You may also like

Baked Indian Chicken with Cardamom, Coriander and Almond Couscous | DonalSkehan.com, A nice change from a traditional roast chicken.
  • main-meals
  • →

Baked Indian Chicken with Cardamom, Coriander and Almond Couscous

June 30

This is a great way to jazz up a traditional Sunday roast where the chicken is marinated in yoghurt and spices making it meltingly tender. The flavours here are really fantastic and really penetrate the flesh of the chicken. Try to by a free-range or organic chicken, as the flavour is always so much better.

 
BBQ Jerk Chicken with Mango Salsa | DonalSkehan.com, Ultimate summer food!
  • main-meals
  • →

BBQ Jerk Chicken with Mango Salsa

June 20

The wonderful things about marinating meat is that you can prepare them so far in adavance. Pop the meat in the marinate in a releasable bag in the fridge overnight and the flavours will intensify. Marinated meat can also be frozen. This jerk chicken marinade is quite quirky and has lots of interesting flavours like lime juice, cinnamon, honey and ginger. It sounds like an odd combination but makes for many layers of flavours and served straight from the BBQ with this mango salsa, it’s total sunshine food.

 
Butchies Buttermilk Chicken Bun (AKA The Clancy Wiggum!) | DonalSkehan.com, Fried chicken at its finest!
  • main-meals
  • →

Butchies Buttermilk Chicken Bun (AKA The Clancy Wiggum!)

March 19

After having his mind suitably blown by tasting some of the best real fried chicken New York had to offer, Irish man, Garrett FitzGerald, set up his pop-up fried buttermilk chicken shack at hip food markets across London. 50,000 chicken buns (and no doubt happy customers) later, Butchies has become one of Time Out’s most popular street food stalls to try in London. Chicken buns are already soaring in popularity in the US, and with Danny Meyer’s Shake Shack recently adding them to the menu, Garret predicts them be next big thing, this side of the water! Follow @Butchies_London on instagram to find out more.