Ingredients

• 1/4 cup mirin
• 1/4 cup ponzu sauce
• 1/4 cup teriyaki sauce
• 1/4 cup hoisin sauce
• 1 tablespoon garlic oil (can use Panini Oil)
• 2 tablespoons light brown sugar
• 2 teaspoons fresh gingerroot, grated
• 1 splash sesame oil
• 4 (6 ounce) boneless skinless chicken thighs
• 1 (12 ounce) package cantonese noodles
• 1 teaspoon sesame oil
• 2 tablespoons rice wine vinegar
• 3 tablespoons soy sauce
• 1 teaspoon hot chili oil
• 1 tablespoon hoisin sauce
• 1 carrot, thinly sliced
• 2 celery ribs, thinly sliced
• 5 green onions, bottom 4 inches, thinly sliced
• 1/2 cup napa cabbage, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 cup bok choy, julienned
• 1 cup bean sprouts (optional)
• 3 tablespoons fresh cilantro leaves, minced

Instructions

1. Combine the Hoisin, Mirin, teriyaki sauce, sugar, ginger and sesame oil in a mixing bowl. Add the chicken in the marinade for 15 minutes.

2. Heat the garlic oil in a large shallow frying pan.

3. Place marinated chicken (reserve marinade) into pan and saute until golden.

4. Add reserved marinade to the pan with chicken and turn down heat to a gentle simmer for about 15 minutes.

5. Cut into a piece of chicken to make sure it's cooked through and the juices are clear.

6. Remove cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up to let the liquid boil down to a thick dark syrup.

7. Return the chicken pieces to pan and stir well to coat chicken in the sticky savoury syrup.

8. To Make Asian Noodles: Prepare noodles according to package instructions

9. Combine sesame oil, vinegar, soy sauce, hot chili oil and Hoisin and set aside.

10. In a heated saute pan, toss vegetables until steamed. Add noodles. After a few minutes, pour in sauce. Toss to mix thoroughly, cooking for a few more minutes before serving with Teriyaki Chicken and garnishing with chopped cilantro.