1. Main Page
  2. Second course
  3. Funchosa with chicken teriyaki

Teriyaki Chicken with Glass Noodles (Funchosa)

Love glass noodles? Here's one great way to make them! Funchosa (thin, springy bean-thread or glass noodles) with teriyaki chicken is a wonderful flavor match — the sauce adds a savory-sweet kick. Glass noodles cook quickly and show up in all sorts of clever Chinese and Japanese dishes. This version is one of the simplest, but it's still really tasty! Use store-bought teriyaki sauce or make your own. For the chicken, fillet or breast works great — just remove the skin from the breast first.

alexaAuthor avatar
Recipe author
Funchosa with chicken teriyaki
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 12 g
Fats 32 % 16 g
Carbohydrates 44 % 22 g
283 kcal
GI: 9 / 91 / 0
  • How do you make teriyaki chicken with glass noodles? Teriyaki sauce makes any meat better — softer, more tender, and juicier. Teriyaki is a Japanese soy-based sauce that looks like a thick, dark-brown syrup. The chicken doesn't even need a long marinade — five minutes is enough, then straight into the pan. Glass noodles are the perfect side for it: they soak up the meat juices and sauce so well they become a real treat. Another plus is that they don't clump together, and dishes made with them can be served hot or cold. 1. Rinse the chicken and pat it dry with paper towels. Cut it into pieces. 2. Put the pieces in a bowl and pour the teriyaki sauce over them. Massage each piece by hand, working the sauce in. 3. Pour vegetable oil into a skillet and set it over the heat. Once hot, add the chicken and fry over high heat for 5 minutes, stirring. 4. Then turn the heat down, cover, and simmer the meat for another 15 minutes. 5. Meanwhile, cook the glass noodles in salted boiling water according to the package directions. Drain them in a colander. 6. Add the noodles to the chicken and stir so the glass noodles soak up the sauce and juices. Turn off the heat and keep covered for a couple more minutes. 7. Rinse and finely chop the green onions. Portion out the noodles and chicken, sprinkle with sesame seeds and chopped green onions, and serve right away. Enjoy!
  • A poorly chosen pan can ruin even the best recipe — use a good nonstick or well-seasoned skillet.
  • Any cooking oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and form harmful compounds. For frying, choose an oil with a high smoke point.
  • Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste. If you're using a spice for the first time, keep in mind that some are easy to overdo (chili pepper, for example).

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Dried whole sesame seeds - 563  kcal/100g
  • Shelled sesame seed - 582  kcal/100g
  • Glass noodles - 351  kcal/100g
  • Teriyaki sauce - 89  kcal/100g

Similar recipes

Related and additional categories: