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8 ounces wide egg noodles
2 pounds boneless, skinless chicken thighs
1 pouch Kikkoman Kara-Áge Coating
2 tablespoons cooking oil
2 cup heavy cream
1/3 cup Kikkoman Teriyaki Marinade & Sauce
4 tablespoons ginger powder
3 tablespoons molasses
1 stick butter
Cook noodles according to package instructions, drain and keep warm. Meanwhile, prepare chicken in a skillet according to the Kara-Áge package instuctions, set aside. In a medium saucepan, combine heavy cream, teriyaki marinade, ginger powder, molasses and butter. Bring the ginger cream sauce to a low boil and turn down the heat so it won't boil over and simmer for 5 minutes until sauce begins to thicken. Pour sauce over the pasta, garnish with Kara-Áge Chicken pieces.
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