Cooked - Easy Weeknight Dinner: Teriyaki Chicken, Peanut Chili Noodles, And Cucumber Salad

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Easy Weeknight Dinner: Teriyaki Chicken, Peanut Chili Noodles, And Cucumber Salad

1.0

6 boneless chicken pieces, about 2½ lb (4 thighs + 2 breasts)

1 cup teriyaki sauce, plus extra for basting

10 oz mafaldine number 16 pasta

⅓ cup smooth peanut butter

2 tbsp grated ginger

2 tbsp minced garlic

2 tbsp rice vinegar

2 tbsp honey

2–3 tbsp chili paste

⅓ cup soy sauce

4 cups water

1 cup finely chopped green onions (about 4)

1 cup julienned carrot (about 1)

6 Persian cucumbers, thinly sliced diagonally

4 green onions, finely chopped

½ bunch fresh mint, finely chopped

⅓ cup seasoned rice vinegar (orange cap; if using regular, add 1 tbsp brown sugar)

2 tbsp chili crunch

Chopped green onions + toasted sesame seeds

Toss chicken with teriyaki sauce. Marinate in the refrigerator for 2–4 hours.
Preheat oven to 400°F (205°C). In the sheet pan, whisk peanut butter, ginger, garlic, vinegar, honey, chili paste, soy sauce and water. Stir in green onions and carrot. Add pasta, pressing it into the liquid as much as possible.
Set the elevated rack over the pan and arrange chicken on top. Bake 25 minutes. Baste with extra teriyaki sauce kept separate from the raw chicken, then bake about 20 minutes more, until chicken reaches 165°F (74°C) and noodles are tender. The noodles must also reach 165°F (74°C), since chicken juices drip onto them. If desired, broil up to 5 minutes, watching closely.
Meanwhile, toss all cucumber salad ingredients together.
Remove rack and toss noodles in the sauce. Slice chicken, serve with noodles and salad, and finish with green onions and toasted sesame seeds.

Course🍽️Main Course

Diets🥛Dairy-free...

Category🍽️Main Course

CuisineAsian

Occasions🏡Casual Gathering🍽️Weeknight Dinner

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created this week

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