I found this version of a Teriyaki sauce on Jamie Cooks It Up and of course couldn't wait to test it out. I think I could eat this almost every night of the week. The kids, loved it, Doug..well I think he could take it or leave it. He enjoyed the crock pot version of Teriyaki chicken better I do believe. I was the only one to eat the added veggies, but that is hardly surprising. We had this with fresh pineapple and it was a great dinner!
I cut my chicken into thin strips, decided to use angel hair pasta this time around, changing it up from rice. And then the veggies, optional but to me, I could eat them alone without the chicken, but my family would leave and go get fast food if that is what I presented for dinner.
Begin by warming some oil up in a large skillet. Add the chicken strips and sprinkle with salt and pepper. Cook pasta or rice according to package directions. Let the strips cook till browned and cooked through. Remove to a plate and add a little more oil and cook veggies till crisp and tender. You can work on the sauce when the veggies are cooking.
I loved the sauce, it was easy and tasted delicious! I kept adding more and more to my bowl. Add the water to a bowl, brown sugar, soy sauce, garlic powder and finally the corn starch. Whisk it up till everything is dissolved. Add the sesame oil and whisk for another minute. After you remove the veggies, or chicken if you are omitting the delicious veggies, pour the sauce into the pan and whisk till the sauce starts to bubble and thicken. Place noodles, chicken, and veggie in a bowl and pour sauce over. Enjoy!
Teriyaki Chicken and Noodle Bowl
3 boneless/skinless chicken breast cut into strips
salt and pepper
1 red pepper, chopped
1 red onion, chopped
mushrooms
16 oz package of angel hair pasta
*Use whatever you have, broccoli, green peppers, etc. would all taste great as well.
Bring water to boil in large pot and cook pasta according to box directions.
Heat oil in a large skillet and add chicken. Sprinkle with salt and pepper. Cook chicken till browned and cooked through. Remove to a plate and add more oil to pan. Add veggies and cook till crisp and tender. Remove to a plate.
For the sauce:
1 1/2 cup cold water
3/4 cup packed brown sugar
1/2 cup soy sauce
1 tsp. garlic powder
3 TBLS corn starch
1 tsp sesame oil
Pour your cold water into a medium bowl. Add soy sauce, brown sugar, garlic powder and corn starch. Whisk together and add sesame oil. Once your chicken and veggies are cooked, add sauce to pan and stir till thick and bubbling. Serve over noodles, chicken, and veggies.
That looks delicious! I will have mine with the veggies please...and so will my family. I am thinking that the more you cook and they smell the smells of everything, the more they will learn to eat more veggies. Mark only ate corn, carrots, and green bean when we first married. Now he eats everything except the Brussels Sprouts, but the boys eat all the veggies, even the dreaded BSprouts! It came gradually.
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