We served this Asian classic with rice instead of noodles at Tuesday Lunch. Whether you choose rice or noodles or use a spoon, fork or chopsticks, you’ll definitely want to feast on this Chicken Teriyaki!
with Asian Noodles and Vegetables
- 4 chicken breasts, skinless, boneless
- 1 tablespoon vegetable oil
- ½ cup onions, sliced
- 2 cups broccoli florets
- 2 carrots, julienned
- 2 cups snow peas
- 4 cups Chinese noodles
- ¼ cup teriyaki sauce (recipe follows)
In a large skillet heat the oil over medium-high heat. Add the chicken and cook until the juices run clear, stirring constantly. Add the onions, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
Add the noodles and teriyaki sauce. Stir to coat well and cook until the noodles wilt. Serve.
Makes 4 servings