Grilled Chicken Teriyaki with Udon Noodle Salad

Grilled Chicken Teriyaki with Udon Noodle Salad

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  • 3 lbs. boneless chicken breasts
  • 1½ cups Soy Vay® Veri Veri Teriyaki® Marinade & Sauce
  • 1 package udon noodles (9.5 oz.)
  • 2 medium serrano chilies
  • 1 bunch fresh cilantro (or 3/4 cup chopped)
  • 1/2 cup fresh Italian parsley
  • 2 shallots (approx. 2 tsp. chopped)
  • 2 tsp. fresh ginger Show video
  • 1 tsp. garlic Show video
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. sesame oil
  • 1 cup olive oil
  • 1 medium english cucumber, (or 1 cup julienned)
  • 1/3 head savoy cabbage (or 2 cups thinly sliced)
  • 1 bunch scallions (or 1/4 cup thinly sliced)
  • 1 small (each) red and yellow bell peppers, (or ¾ cup julienned)
  • 3/4 cup shredded carrots
  • 1/2 cup slivered almonds, toasted


  • 1.
    Arrange the chicken in a bowl or large resealable container and pour in the Veri Veri Teriyaki sauce.
  • 2.
    Turn until everything is evenly coated.
  • 3.
    Cover and let the chicken marinate in the fridge for at least 45 minutes (up to 2 hours).
  • 4.
    Discard the leftover marinade.
  • 5.
    Chop the shallots, Serrano chilies, cilantro, parsley, ginger and garlic.
  • 6.
    Thinly slice the cabbage, and scallions.
  • 7.
    Peel the cucumber and remove the seeds.
  • 8.
    Julienne the cucumber and the bell peppers.
  • 9.
    Season chicken with a bit of the black pepper.
  • 10.
    Cook the udon noodles according to package instructions.
  • 11.
    Drain and rinse to cool. Set aside.
  • 12.
    Prepare a charcoal grill for direct cooking over medium-high heat.


  • 1.
    Grill chicken until golden brown and an internal temperature of 165°F has been reached, about 6 minutes per side.
  • 2.
    Remove from grill and allow to rest for 5 minutes.
  • 3.
    Place the Serrano chilies, cilantro, Italian parsley, shallots, ginger and garlic in a blender along with the salt, pepper, rice vinegar and sesame oil.
  • 4.
    Puree the mixture on low then drizzle in the olive oil as you increase the speed until dressing is emulsified.
  • 5.
    In a large mixing bowl, combine udon noodles, dressing, cucumber, cabbage, scallions, red and yellow peppers, and carrots. Gently mix to fully incorporate all ingredients.
  • 6.
    Slice the chicken and plate with the udon noodle salad. Garnish with slivered almonds and serve.
  • 7.
    Recipe courtesy of Chef Michael Laukert, Hundred Acre / One True Vine. All rights reserved.



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