Teriyaki Chicken and Noodle Bowl

Just the other day I was chit chatting with my sister in law Erin. 

She's a good gal, that one.  Always willing to humor me when I want to yammer on about food...and cooking....and what kind of recipes I should I put on this little ol' blog. She gave me the idea for this yummy Teriyaki Chicken and Noodle Bowl. 

It was a good one.  The idea

She's a good one. The sister

Let's keep her around, ok?  

She's really funny and pleasant and when we get old we are going to live next to each other at Bear Lake and sew quilts and she might even teach me to ride a motorcycle. 

Someday. 

If I get brave enough.

I'm more of a quilting lover than a road rash lover. 

Call me super lame, super wimpy, or super nerdy. 

Take your pick.

All three are true.

 This Teriyaki Chicken and Noodle Bowl is scumdiddlie-umptious. 

I could eat it every day.

Thanks for the idea Erin....and oh, yes. 

Happy Birthday to you, cute lady. 

Yes, she is a St. Patrick's Day babe.

Hope someone makes you some of these....

Mint and Chocolate Chip Cupcakes

Teriyaki Chicken and Noodle Bowl 

Time: 45 minutes

Yield: 6 servings

Recipe from Jamie Cooks It Up! Inspired by Erin Jepsen

PRINT RECIPE

***Note: Snap peas, broccoli, zucchini, green peppers, would also work well in this dish. Use what you have! It will turn out great. 

4 chicken thighs, boneless and skinless

2 T olive oil

salt and pepper

3 large carrots

1 red pepper

8 mushrooms

1/2 a red onion

1  16 oz package angel hair pasta or thin spaghetti noodles

Teriyaki Sauce: (Tutorial found HERE)

1 1/2 C cold water

3/4 C packed brown sugar

1/2 C soy sauce

1 t garlic powder (or granulated garlic)

3 T corn starch

1 t sesame oil

 

                           

1. With a good pair of kitchen scissors, cut up your chicken thighs into strips. Heat a large skillet up of medium high heat. Add your oil and toss those thighs right in. Sprinkle with salt and pepper. Let them cook for about 10 minutes, stirring frequently. You want them to get nice and golden brown on each side. 

2. While your chicken is cooking, chop up your veggies. 

 

You want to be sure they are chopped pretty small (about 3/4 of an inch.) No big chucks here. Unless you really like big fat chunks of carrot. Then I suppose you and Bugs Bunnie were made for each other. PS...start the water boiling for your noodles, cook them according to package directions.

3. When the chicken is cooked through, remove it from the pan and let it hang out on a plate. Add the other Tablespoon of oil to your hot pan. Add the veggies and cook until they are crisp tender. 

4. While your veggies are cooking mix all Teriyaki Sauce ingredients together in a medium sized bowl. (Tutorial found HERE) 

5. Once your veggies are cooked, remove them from the pan and let them hang out with the chicken. 

6. Pour your Teriyaki Sauce into the hot pan. Whisk it around until it thickens up. This should only take about 3 minutes. 

7. Serve it up! Place hot noodles in a bowl or on a plate. Put the chicken and veggies on top, pour the sauce over the whole kit and caboodle and you are ready to eat. 

Hope you love it!