Thursday, October 23, 2008
Teriyaki Chicken with Yakisoba Noodles
My husband and I were in the mood for Oriental food, and as we all know it cost much less to make it at home than to go out. Besides my husband and I really enjoy being in the kitchen creating fabulous meals together, this time we decided to try our hand at one of my all time favorite dishes, and if I do say so myself it turned out extremely well.
8 oz. Fresh Yakisoba Noodles (Cut into smaller pieces)
3 Tbs. Vegetable Oil
2 Chicken Breast (Boneless & Skinless)
10 Baby Carrots (Cut thin & on the diagonal)
6 Tbs. Teriyaki Sauce
1 Small Onion (diced)
2 Tbs. McCormick Garlic & Herb Season
Heat the noodles in boiling water for about 10 min. While the noodles are warming sprinkle the chicken with the seasoning and cook on the BBQ until fully cooked, about 15 minutes. When the chicken is done slice into strips, heat a frying pan with the oil and sauté the onions and carrots. When the vegetables are soft add the chicken and drained noodles, sauté for about 5 min over medium heat then add the teriyaki sauce. Simmer for about 5 min and serve.
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