Tuesday, February 5, 2013

Chicken Teriyaki Yakisoba

I came across this recipe for baked teriyaki chicken and I immediately started to crave yakisoba.  Why not combine the two?  I absolutely love yakisoba and its always the first thing I order when trying a new teriyaki joint.  This came together so fast and was a huge hit with the hubby.
Teriyaki Chicken
  • 2 chicken breasts
  • 1 tablespooncornstarch
  • 1 tablespoon cold water
  • 1/2 cup sugar
  • 1/2 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh ground ginger
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes (optional)
Yakisoba Noodles

  • 1 package yakisoba noodles
  • 1 14oz bag frozen stir fry vegetables
  • 1 tablespoon sesame oil

Directions:  Preheat oven to 350 degrees.  In a small saucepan add all teriyaki chicken ingredients except the chicken. Bring to a boil over low heat until sauce thickens, stirring frequently.  Place chicken breasts in a greased casserole dish and pour sauce over.  Bake for 20 minutes covered, flip chicken, and bake for another 15 minutes covered.  Cut cooked chicken into strips and place back in sauce.  In a large skillet add sesame oil and saute frozen vegetables until soft, add noodles, and chicken with sauce.  Toss everything together and serve.


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