January 29, 2012

Teriyaki Chicken Noodles

From Tried and True Yummy Recipes

2-3 chicken breasts (or thighs etc)
1 TBS olive oil
16 oz package noodles (spaghetti, angel hair, linguine etc.)
3 carrots, sliced thin
1 clove garlic, minced
1 onion, sliced small
1 green or red pepper, sliced small
broccoli, cauliflower, zuchinni, sugar snap peas, celery etc.*

Teriyaki Sauce:
1/2 cup sugar
1-1/2 cups cold water
1/2 cup soy sauce
3 TBS cornstarch
1 tsp. sesame  oil (I used canola)
1 tsp. garlic powder

1.  Heat oil in a skillet and cook chicken until no longer pink.

2.  Remove from pan and add vegetable.  Cook until crisp tender.  Remove from the skillet.

3.  Mix all teriyaki sauce ingredients together and pour into the hot skillet.  Cook until thickened (about 5 minutes.)  Meanwhile cook pasta according to package directions.  Drain the noodles then mix the noodles with the thickened sauce.  Add the vegetables.  Serve immediately. 

*Add the amount and type of vegetables that you want.

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