Teriyaki chicken and noodle parcels
Prep time: 30 minsTotal time: 
Teriyaki chicken and noodle parcels
Prepare these family-friendly teriyaki parcels in the morning, ready to pop in the oven when you get back after a day out exploring. There’s no need for pots or pans, as everything cooks in its own parcel
Prep time: 30 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1 x 640g pack chicken breast fillets
- 1 tbsp sesame oil
- 1 x 150ml bottle teriyaki sauce
- 3cm piece ginger, cut into matchsticks
- 4 garlic cloves, crushed
- juice of 1 lime, plus extra wedges to serve (optional)
- 2 x 300g packs quick-to-cook medium noodles
- 1 x 175g pack ready-to-eat edamame
- 1 x 250g pack pak choi, quartered lengthways
- 1 x 175g pack baby corn, sliced in half lengthways
- 1 tbsp sesame seeds
- 1 x 100g bunch spring onions, sliced
- ½ x 30g pack coriander, leaves picked (optional)
Step by step
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Butterfly the chicken breasts by cutting them in half horizontally but keeping them attached at one side, then open them out. Put the sesame oil, teriyaki sauce, ginger, garlic and lime juice in a large non-metallic bowl, season with black pepper and mix together. Remove half to a small bowl, then cover and set aside. Add the butterflied chicken to the large bowl, turn to coat in the marinade, then cover and marinate in the fridge for about 30 minutes.
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Preheat the oven to 200°C, fan 180°C, gas 6. Meanwhile, cut 4 large sheets of foil (about 40cm x 30cm) and 4 sheets of baking paper of the same size, placing the paper on top. Pile the noodles and vegetables in the centre of each sheet. Drizzle with 1 tablespoon of the reserved teriyaki mixture, keeping the rest for serving, then top with the marinated chicken. Season, then fold and crimp the edges of the parcels to seal. Transfer the parcels to a large baking tray.
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Bake for 35-40 minutes or until the chicken is cooked through. Carefully unwrap the parcels and brush the remaining teriyaki mixture over the chicken. Scatter with the sesame seeds, spring onions and coriander leaves (if using). Serve with lime wedges for squeezing over.
