Lacquered chicken breast with yaki udon

Ingredients for 4 servings:

• 600 g chicken breast
• 2 tbsp sesame oil
• 150 ml sauce (teriyaki), in my recipes
• 350 g noodles (udon)
• 2 tbsp oil (peanut)
• 2 carrots
• 2 pointed peppers
• 250 g beans, green, preferably narrow princess beans
• 1 bunch of spring onions, the white part, finely diced
• 1 garlic clove(s), finely diced
• 1 tsp ginger root, grated
• salt and pepper
• 1 pinch of cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Triple the instructions in my teriyaki sauce recipe from the database and slowly reduce to almost a third of the amount while simmering gently to make the sauce very thick. Cut the carrots and bell peppers into 5 cm long julienne strips and cook in peanut oil for 5 minutes until crisp. Then mix in the onion, garlic clove and ginger, season lightly with salt and let stand for 5 minutes with the lid on. Blanch the beans for 4 minutes, then cut them in half lengthwise and add them to the vegetables with the cayenne pepper. Now mix the al dente noodles with the vegetables and mix in half of the teriyaki reduction. Turn several times. At the same time, flatten the thicker side of the chicken breasts and fry them until just cooked through, brushing them repeatedly with the remaining teriyaki sauce. Finally, season lightly with salt and pepper. Cut the breasts crosswise into slices and arrange next to or on top of the noodle and vegetable mixture. http://www.chefkoch.de/rezepte/2396051378946373/Teriyaki-Sauce.html