Wednesday, January 19, 2011

Teriyaki Chicken and Noodles

Oh man, we had this for dinner tonight.  So good!  Both Nate and I really enjoyed it.


4 chicken breast tenders

½ bag extra wide egg noodles

½ green pepper, julienned

¼ onion, julienned

6 baby carrots, julienned

2 cloves garlic, finely minced

1 cup chicken broth

2 Tbsp. cornstarch

1 cup plus 3 Tbsp. Lawry’s teriyaki marinade

1/8 tsp. crushed red pepper flakes (optional)



Marinate chicken breasts in 1 cup Lawry’s teriyaki marinade for 2 hours before cooking. Start cooking chicken in a large skillet. Halfway through cooking add green pepper, onion, carrots, and garlic. Meanwhile, cook egg noodles until al dente, then drain and keep warm. In a bowl mix chicken broth, cornstarch, and 3 Tbsp. Lawry’s teriyaki sauce and add to skillet once chicken and veggies are cooked. Turn down heat to low and reduce sauce by half, stirring occasionally. If you are adding red pepper flakes, do so now. Once sauce has reduced, serve over noodles, or you can add noodles to skillet and toss to coat.

Serves 2.


I had my chicken over noodles.



Nate had his noodles tossed with the sauce.



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