Monday, October 15, 2012

Teriyaki Chicken Noodle Bowl

I swear, it was barely lunch time today when Mike started texting me about dinner, and his request?  Chinese food! I must admit, I am a lover of takeout, but Mike was in luck because it just so happened that I was feeling inspired to make some at-home noodle bowls when I was perusing the fresh-steamed veggies at the store yesterday.  Stir fry is a great weeknight dinner because it's fast, is usually a one pot meal, and with the help of some prepared mixed veggies- super easy as well as economical.  These noodle bowls calmed our takeout cravings and made enough for two large portions, plus some leftovers for lunch.

Ingredients:
* 2 chicken breasts, cut into cubes
* 2 vegetable stir fry steam bags (I use the fresh veggies by the bagged salads at the store- a mixture of broccoli, snow peas, carrots, and cabbage)
* 1/2 lb. linguini
* 1/2 c. teriyaki glaze (marinade, not the thin sauce)
* 1-3 tbsp. soy sauce, as needed
* 1 tsp. ginger spice blend (with the fresh herbs)
* 1 tbsp. sesame oil
* 1 tsp. sesame seeds
* Pepper, to taste

Heat sesame oil in a wok or sauté pan over medium heat.  Add the chicken to the pan and season liberally with pepper (no salt needed, there's plenty in the soy sauce).  Add 1 tbsp. of soy sauce to the chicken and continue to cook, stirring frequently.  Meanwhile, prepare the pasta and steamed vegetables as directed; I used the minimum cook time of 3minutes for the veggies since they will continue cooking in the wok. When chicken is almost completely cooked through, add teriyaki glaze and ginger spice blend to the pan.  When the chicken is cooked through and the sauce has thickened a bit, add the vegetables and noodles to the pan and stir well to combine with sauce.  If needed, add remaining soy sauce to thin out the sauce mixture. Garnish with sesame seeds and serve.

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