Monday, July 30, 2012
Teriyaki Chicken Noodle Bowl
4 chicken breasts, boneless and skinless
2 Tbl. olive oil
salt and pepper
3 large carrots
1 red bell pepper
1/2 med. onion
any other veggies: mushrooms, broccoli, peas, zucchini
1 (16 oz.) pkg. angel hair pasta or thin spaghetti noodles
sesame seeds (optional)
1 1/2 c. cold water
3/4 c. packed brown sugar
1/2 c. soy sauce
1 tsp. garlic powder
3 Tbl. cornstarch
1 tsp. sesame oil
1.Cut chicken into cubes. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken; season with salt and pepper. Let cook for about 10 minutes, stirring frequently. You want it to get nice and golden brown on each side.
2.While your chicken is cooking, chop up the veggies. You want to be sure they are chopped pretty small (about 3/4 of an inch). Now is the time to heat up a pot of water and cook the noodles according to package directions. When the chicken is cooked through, remove it from the pan and set aside.
3.Add the other tablespoon of oil to the hot pan. Add the veggies and cook until they are crisp tender.
4.While the veggies are cooking, mix all the teriyaki sauce ingredients together in a medium sized bowl, making sure there are no lumps. Once the veggies are cooked, remove them from the pan and set aside with the chicken. Pour the teriyaki sauce into the hot pan. Whisk it around until it thickens up. This should only take about 3 minutes.
5.Place hot noodles in a bowl or plate, top with chicken, veggies and top with the sauce.
Here is another recipe from one of my favorites eatcakefordinner when I saw it on her blog last week I knew that it was one we were going to try soon. It was so yummy and super quick to make. I used onion,pepper,carrots and broccoli. It was great and everyone loved it. I give it a 4 1/2