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Break Out The Chopsticks

December 9, 2015

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!

chopsticksChicken 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

 

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