Teriyaki Chicken and Noodles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies. Can be prepared in 45 minutes or less. Ingredients:
8 ounces dried oriental noodles (such as soba or udon) or linguine, broken in half |
1 tablespoon oriental sesame oil |
2 tablespoons vegetable oil |
2 skinless boneless chicken breast halves, cut crosswise into 1/3-inch-thick strips |
6 green onions, sliced on diagonal into 1-inch pieces |
1 carrot, peeled, very thinly sliced on diagonal |
1/4 teaspoon dried crushed red pepper |
6 tablespoons purchased teriyaki sauce |
Directions:
1. Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
2. Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 2 minutes. Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and toss to blend well.
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