Bonus Recipe
Okay, this one doesn't count. Why? Because it's just throwing stuff together and eating it. But here it is anyway.
INGREDIENTS
2 skinless, boneless chicken breasts
1 cup teriyaki sauce, divided
2 teaspoons vegetable oil, divided
1/2 cup sliced onion
1 teaspoon minced garlic
2 cups broccoli florets
1 cup snow peas
1 cup green beans
1/2 cup corn (I used frozen)
3 cups cooked noodles
DIRECTIONS
1. The night before (at least), marinate chicken breasts in 3/4 cup teriyaki sauce.
2. In a large skillet brown chicken in 1 teaspoon oil, stirring constantly until juices run clear. Remove from skillet and set aside.
3. Add the remaining 1 teaspoon oil, onion, and garlic to skillet. Saute until onion is limp, about 3 minutes.
4. To the onion in the skillet, add broccoli, peas, green beans, and corn. Cover skillet and steam for 5 minutes over medium-low heat.
5. Return the chicken to the skillet and add cooked noodles and the remaining 1/4 cup sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce.
This was better than I thought it was going to be. And it used up veggies I had in the freezer and leftover dry pasta. But I forgot to add carrots and celery like I wanted to. Oops. Perhaps next time I'll try it with tofu. And maybe ginger. And sesame oil. And sesame seeds.
Hmmm...
INGREDIENTS
2 skinless, boneless chicken breasts
1 cup teriyaki sauce, divided
2 teaspoons vegetable oil, divided
1/2 cup sliced onion
1 teaspoon minced garlic
2 cups broccoli florets
1 cup snow peas
1 cup green beans
1/2 cup corn (I used frozen)
3 cups cooked noodles
DIRECTIONS
1. The night before (at least), marinate chicken breasts in 3/4 cup teriyaki sauce.
2. In a large skillet brown chicken in 1 teaspoon oil, stirring constantly until juices run clear. Remove from skillet and set aside.
3. Add the remaining 1 teaspoon oil, onion, and garlic to skillet. Saute until onion is limp, about 3 minutes.
4. To the onion in the skillet, add broccoli, peas, green beans, and corn. Cover skillet and steam for 5 minutes over medium-low heat.
5. Return the chicken to the skillet and add cooked noodles and the remaining 1/4 cup sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce.
This was better than I thought it was going to be. And it used up veggies I had in the freezer and leftover dry pasta. But I forgot to add carrots and celery like I wanted to. Oops. Perhaps next time I'll try it with tofu. And maybe ginger. And sesame oil. And sesame seeds.
Hmmm...