adapted from: Jamie Cooks It Up
4 chicken thighs, boneless and skinless (I used breasts)
2 Tbl. olive oil
salt and pepper
3 large carrots
1 red bell pepper
1/2 med. onion
any other veggies: mushrooms, broccoli, peas, zucchini, etc . . .
1 (16 oz.) pkg. angel hair pasta or thin spaghetti noodles
Teriyaki Sauce
1 1/2 c. cold water
3/4 c. packed brown sugar
1/2 c. soy sauce
1 tsp. garlic powder
3 Tbl. cornstarch
1 tsp. sesame oil
Cut chicken into strips (or cubes if using breasts). Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken; season with salt and pepper. Let cook for about 10 minutes, stirring frequently. You want it to get nice and golden brown on each side. While your chicken is cooking, chop up the veggies. You want to be sure they are chopped pretty small (about 3/4 of an inch). Now is the time to heat up a pot of water and cook the noodles according to package directions. When the chicken is cooked through, remove it from the pan and set aside.
Add the other tablespoon of oil to the hot pan. Add the veggies and cook until they are crisp tender. While the veggies are cooking, mix all the teriyaki sauce ingredients together in a medium sized bowl, making sure there are no lumps. Once the veggies are cooked, remove them from the pan and set aside with the chicken. Pour the teriyaki sauce into the hot pan. Whisk it around until it thickens up. This should only take about 3 minutes. Serve. Place hot noodles in a bowl or plate, top with chicken, veggies and top with the sauce. Serves 4 - 6
Jenn's Notes: I used carrots, red pepper, yellow onion and steamed broccoli for my vegetables. I used chicken breasts instead of thighs. I cooked my teriyaki sauce in a separate pan and kept the vegetables in the pan they were in and I added the chicken back in to ensure everything would be warm.