Oven Baked Teriyaki Chicken Thighs and Stir Fry Noodles
Ingredients
4 chicken thighs, bone in, skin on
1/2 cup teriyaki
Fresh cracked pepper
Stir Fry Sauce Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 Tbsp rice wine vinegar
1 Tbsp oyster sauce
1 Tbsp ketchup
1 Tbsp maple syrup
1 tsp sesame oil
2 garlic cloves, minced
Cornstarch Slurry Ingredients:
1 Tbsp cornstarch
2 Tbsp water
Stir Fry Noodle Ingredients:
1 package Chinese wheat noodles
1 Tbsp vegetable oil
6-8 mushrooms, sliced
1 carrot, cut into matchsticks
1 shallot, sliced
1 head broccoli, floretted
Directions
Place chicken thighs into a freezer bag with teriyaki and let marinade for at least 1 hour or over night.
Preheat oven to 400 degrees F. Line a sheet pan with foil and place a cooling rack on top. Place chicken thighs onto the rack (allows air to circulate around chicken for a crispy texture). Season with pepper and bake for 40 minutes.
While chicken is baking prepare the stir fry. In a small bowl mix the sauce ingredients together and set aside. Slice the mushrooms, carrot, shallot, and broccoli (feel free to use any veggies on hand) and set aside.
Bring a pot of water to boil and cook noodles according to package directions. Drain and rinse in cold water.
Heat a wok or large skillet to medium high heat. Add vegetable oil and sauté the veggies until browned but still slightly crisp. Remove veggies from the pan and reserve in a bowl.
Add stir fry sauce to the same pan used to cook the veggies and simmer for 1-2 minutes. Separately mix together the cornstarch slurry and add to the sauce. Let simmer for another minute. Turn off the heat and reserve the cooked sauce in a bowl or jar (you may not use all of it).
After the chicken thighs have cooked for 40 minutes, brush some sauce on top for a sweet glaze and return to the oven for an additional 5-10 minutes until the chicken reaches 185 degrees and the skins are browned and crispy.
Add stir fry veggies and noodles back to the hot pan and dress with remaining sauce (use as much as you prefer and save the rest for future recipes). Serve with chicken thighs.
