Monday, January 31, 2011

Chinese Noodle Chicken

















4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
1/2 cup sliced onion
2 cups broccoli florets
2 carrots, julienned
2 cups snow peas
4 cups dry Chinese noodles
1/4 cup teriyaki sauce

In a large skillet brown chicken in oil, stirring constantly until juices run clear. Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes. Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.


Servings Per Recipe: 4
CaloriesPer Serving: 531


Teriyaki Sauce


1 T. cornstarch
1 T. cold water
1/2 c. sugar
1/2 c. soy sauce
1/4 c. cider vinegar
1 clove minced garlic
ground ginger and ground black pepper (to taste)

Simmer all together, stirring regularly until thickened. Toss in with the noodles.