Teriyaki Chicken over White Rice Noodle

Teriyaki Chicken over White Rice Noodles

Last week I pinned a recipe from Jamie Cooks it Up! aptly named Teriyaki Chicken and Noodle Bowl. This is my take on it - and it is DEE_LICIOUS!! No disappointment this time! My family (and especially my hard to please husband) has requested it be made again and again. The only request was more veggies, please. I can so do that!

Teriyaki Chicken over White Rice Noodles
1 Chicken breast or 4 boneless, skinless thighs or 1 bag frozen raw shrimp
3T coconut oil, divided
1 tsp sesame oil.
3 large carrots diced
1 small zucchini sliced (into circles then quarters)
1 red pepper and 1/2 green pepper diced
8 mushrooms diced
1/2 a red onion or 1 small yellow onion, diced
1 lb package of rice noodles.
Crushed peanuts or cashews- optional


Teriaki Sauce
1 1/2 Cups cold water
3 T corn starch (I will use 2 next time and see if it works)
3/4 C packed brown sugar
1/2 cup soy sauce
1tsp garlic powder
1 tsp sesame oil


1. Cut up your chicken into small bite size pieces. Heat a large skillet and then add 2 TBS of oil. Toss the chicken in cook, stirring often but let the pieces get a lovely golden brown. Salt and pepper to taste. When they are just about done add a tsp of sesame oil.

2. Before I began I chopped my veggies (mise-en-place) - because I am not fast and I wanted to pay attention to the chicken. But if you are a speedy dicer you can do that now while the meat is cooking.

3. Get your water boiling for your noodles. Cook to your package specifications or if you are like me and bought them at an Asian Grocery Store and the package is in Japanese just keep testing until the noodles are done. Don't use salt when you cook them ( I am usually a big salter).

4. Once the chicken is done take it out of the pan and put in a bowl.

5. Add the rest of your oil to the pan and then the veggies. Cook them until crisp tender. After everything was cooked except the pesky carrots I added a bit of water (chicken stock would have been even better) to steam them some. Remove the veggies and put them in with the cooked chicken.

6. Make your sauce - in a large measuring cup put 1 1/2 cups cold water. Add 1 TBS of cornstarch and whisk, then the next and whisk and finally the third TBS making sure to whisk it - whisk it good (reminds me of that silly song) Next do the same with brown sugar stirring in 1/4 cup at a time to make sure it all dissolves. Next add your soy sauce, sesame oil and garlic powder.

After your veggies are removed from the pan you can put the sauce in and whisk it until it thickens. This only takes about 3 minutes to get a lovely, fragrant sauce.

The final step is to put it all together - I poured the sauce over the chicken and veggies and stirred and then put over the noodles.

Delicious!! And if you are like me, you can add some crushed nuts -but my kids were like "no thanks on the nuts Mom" - really, whose kids are they?

Better than take-out ANY DAY!

I am linking this to EKat's Friday Potluck.