Teriyaki Chicken Noodle Bowls
A succulent
teriyaki sauce, browned chicken and rice noodles are mixed to make a succulent
dish that the whole family will devour.
Ingredients
- 2 medium carrot
- 1 cup broccoli, florets
- 1/4 medium cabbage
- 1 cup snow peas
- 1/4 cup honey
- 1 medium bell pepper, red
- 3 clove garlic
- 1 tablespoon ginger root, fresh
- 1 tablespoon cornstarch
- 1/4 cup water
- 1 tablespoon olive oil
- 1 pound chicken thigh, boneless, skinless
- 15 ounces Udon Noodles
- 1/3 cup soy sauce, low sodium
Instructions
First, Boil
a pan of about 5 cups of water and add your chilled soba or udon noodles to the
water. It will only take 2 minutes for the noodles to separate, then drain and
set aside.
Then, Cut
broccoli, carrots, pepper, peas and cabbage into bite-sized pieces. Put aside.
In a small
saucepan over medium heat combine soy sauce, honey, garlic and ginger.
In a small
bowl, combine cornstarch and water and whisk until smooth. Add to the pan and
mix. Cook until thick enough to coat the back of a spoon, then remove from
heat.
Cut chicken
legs into 1-inch pieces. Add in a large saucepan over medium heat with olive
oil. Let the chicken brown for a few minutes on each side, then add the
vegetables (cover the pan if you want to help the vegetables to steam).
Cook for 3-4
minutes, stirring occasionally, then add the sauce and noodles. Mix to combine.
Cook for 2 minutes then serve!
Happy
Cooking Time.
