March 29, 2011

Teriyaki Chicken and Noodle Bowl

Recipe and Photo from:
4 chicken thighs, boneless and skinless (I used 3 chicken breasts.)
2 T olive oil
salt and pepper

3 large carrots
1 red pepper       (I used a bag of frozen stir fry vegetables)
8 mushrooms
1/2 a red onion

1  16 oz package angel hair pasta or thin spaghetti noodles

Teriyaki Sauce:
1 1/2 C cold water
3/4 C packed brown sugar
1/2 C soy sauce
1 t garlic powder (or granulated garlic)
3 T corn starch
1 t sesame oil

1. Cut up your chicken  into strips. Heat a large skillet up of medium high heat. Add your oil and toss in chicken.  Sprinkle with salt and pepper. Let them cook for about 10 minutes, stirring frequently. You want them to get nice and golden brown on each side. 
2.  Start the water boiling for your noodles, cook them according to package directions.
3. When the chicken is cooked through, remove it from the pan and let it hang out on a plate. Add the other Tablespoon of oil to your hot pan. Add the veggies and cook until they are crisp tender. 
4. While your veggies are cooking mix all Teriyaki Sauce ingredients together in a medium sized bowl.  
5. Once your veggies are cooked, remove them from the pan and let them hang out with the chicken. 
6. Pour your Teriyaki Sauce into the hot pan. Whisk it around until it thickens up. This should only take about 3 minutes. 
7. Serve it up! Place hot noodles in a bowl or on a plate. Put the chicken and veggies on top, pour the sauce over it.
Rate It!
Jen: 9
Kile: 9
Kiley: 8
Madee: 9.5
Destrie: good

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