1 ½ lb boneless, skinless chicken thighs (680 g), cut into 1 inch (2 cm) pieces
salt, to taste
pepper, to taste
1 ½ cups snap peas (150 g), blanched
1 radish, thinly sliced
2 scallions, thinly sliced
fresh cilantro, chopped, to taste
2 teaspoons sesame seeds
Nutrition Info
Calories 837
Fat 26g
Carbs 86g
Fiber 5g
Sugar 29g
Protein 66g
How to Make It
1. Step
In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
2. Step
Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
3. Step
Pull the rice noodles apart into eight portions.
4. Step
Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
5. Step
Season the chicken with salt and pepper.
6. Step
Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
7. Step
Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
8. Step
Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
