Tuesday, November 16, 2010

Teriyaki Chicken Stir -fry

This week I'm trying to keep things on the lighter side, because I know things will be on the heavy side next week during Thanksgiving!  This is probably not a true stir-fry but, I couldn't think of another name to call it.  You can use a bottle of teriyaki sauce to marinate your chicken or there is a teriyaki chicken(Samoan Style) marinade here on this website that's delicious!  Serves 6.

6 teriyaki marinated boneless skinless chicken thighs
2 cups fresh broccoli, chopped
2 cups carrots, chopped
2 cups fresh spinach, chopped
3 green onions, chopped
1-8oz. can water chestnuts, drained
2 garlic cloves, minced
1 Tbsp. sesame seeds
2 Tbsp. peanut oil
2 Tbsp. soy sauce
1-8 oz. pkg. thin rice noodles
Salt and pepper to taste

Cook noodles according to the package and then drain and set aside.  Broil or grill your chicken.  While your chicken is cooking start heating up a large skillet. Add peanut oil to the skillet.  Once oil is hot add broccoli, water chestnuts and carrots.  Saute for 2 mins.  Add spinach, green onion, garlic and sesame seeds.  Saute for another 3 mins.
Add rice noodles to the skillet.  Pour soy sauce over the noodles.  Stir together.  Once chicken is finished slice it up and add it to the rice noodles and vegetables.  Serve in a bowl.

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