4/8/12

Grilled Chicken Teriyaki with Homemade Lo Mein


Let's start with the noodles.  You're going to want to make them a few hours before hand, or the night before like we do so they have time to cool completely before you fry them up.  Once these are done, move on to the chicken and teriyaki sauce.  You'll want to warm up the grill... 

In Japanese, teri means "gloss," "luster" or "glaze" - an apt description of the mouth-watering sheen created by the basting sauce. Yaki means simply "grilled" or "broiled." Kikkoman

We can't make chicken from scratch (unless you raise your own), but you can buy good chicken.  We prefer bone-in chicken thighs, but chicken breast will also work very well.  Naturally raised free range chickens make the best meat, but some people think chicken is chicken is chicken.  What do I know?

Here's how to whip up some fresh teriyaki sauce:

Equal parts rice wine, soy sauce and brown sugar to three parts water.  Bring to a boil and add a pancake batter thick mixture of corn starch and water until the sauce is where you prefer it (only add a little at a time).  Just that easy.

Take all of your chicken and poke a bunch of holes in it with a fork.  Set aside 1/2 of your sauce for basting and noodles.  Dunk your chicken into the sauce and marinate for about 3 hours.  Grill off center until cooked through (165 degrees).  According to Kikkoman.com, cooking foods over charcoal is the classic Japanese method of preparing teriyaki.  I can't say I blame them.

While you are grilling, be sure to keep a nice coating of sauce on the chicken for the last 10 minutes or so - gotta keep that shine!

Once your chicken has been grilled, rough chop the meat off of the bone and set aside.  You'll want bite sized pieces, so you can use your chopsticks.  Now let's prep the pan...

In a large frying pan or wok, heat about 1/4 cup of oil.  Once hot, add fresh chopped garlic and ginger and brown.  Toss in the noodles and coat with oil and garlic/ginger.  Cook until noodles are hot and add the chicken.  Next, form a well in the noodles and add a splash of oil, and 3 beaten eggs. Scramble the eggs into the noodles and add your Teriyaki sauce.  You don't have to use all of it, just enough to get the sauciness you like.

Finally, put your goodness on a plate, grab some chopsticks and go to town.  Enjoy.

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