With the Christmas season practically knocking on our door, my mind has been occupied with snacks, hot cocoa, bars, cookies, barks, and so much more of the good stuff. I can hardly wait to share everything I’ve been making and am continuing to create for my very favorite time of the year. Especially since ya’ll have been so kind to me and I am having the best time writing, connecting, and sharing with each and every one of you!

But I do have to produce food suitable for dinner time. At least once in a while. So today we’re talking about one of my go-to meals. Stir-fries, lo mein, and pretty much anything you can find on Asian restaurant menus are highly adored in our little family. Last night’s Teriyaki Chicken Noodle Bowls couldn’t have hit the spot more. Umamilicious and nutritious. You won’t be able to empty your bowl quick enough to snag seconds before your loved ones go back for more.

It is almost embarrassing to admit that we finished this entire meal between the two of us. We just couldn’t help it. I love the versatility of this dish as well. You can use any combination of vegetables that you like or simply have on hand. Foods that explode with color are irresistible to me. Thank God and His breathtaking creativity that we have lots to choose from. This would be fabulous with an array of peppers, purple cabbage or snow peas… can’t you just see how lovely the pops of color would look? All I had left in my fridge were broccoli and carrots, which certainly did not disappoint and still turned this dish into a pretty sight.

Teriyaki sauce is known for it’s sweetness and mild flavor, which is just fine with my husband and I. Our Midwestern palettes have never been able to handle any sort of heat, but I can imagine that the addition of red pepper flakes would please anyone who is looking for some heat.

I used rice noodles for this recipe, which are perfect for any type of dish involving lots of sauce. You could serve them on the side and pile your teriyaki sauce on top, but tossing the noodles with the sauce helps them absorb some of the yummy liquid for ultimate flavor. The noodles won’t turn soggy though, which is a huge plus when using these. This also makes this meal gluten free (as long as you make sure you use gluten free soy sauce).

As I mentioned at the beginning of the post, this is one of my go-to recipes and for good reason as you can probably tell by now. If you love Asian recipes and are looking for something new, give this recipe a try and let me know what you think. This is a kid-friendly, family-loving and downright amazingly tasty recipe!

Here’s to a lovely weekend! Stay warm, healthy and happy! As always, I am deeply, deeply grateful to have you stop by here and share my journey of all things food, photography and fun.

Here’s this week’s favorite quote:

“Look for and see the Beauty in Everyone.” ~Romans 12:18

Teriyaki Chicken Noodle Bowls

2013-11-07 15:51:26

Serves 4

Luscious teriyaki sauce, browned chicken, and rice noodles are tossed together to make for a mouthwatering dish that the whole family will devour.

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Ingredients

1. 1/2 package rice noodles (about 10 ounces)
2. 1 1/2 tablespoons olive oil
3. 1 pound chicken breasts, cut into strips
4. 4 carrots, sliced
5. 1 onion, finely diced
6. 3 cloves garlic, minced
7. 1/2 package frozen broccoli florets, about 3 cups
8. salt & pepper

For the teriyaki sauce

1. 1 1/2 cup cold water
2. 3/4 cup dark brown sugar
3. 1/2 cup soy sauce
4. 1/2 teaspoon garlic salt
5. 3 tablespoons cornstarch

Instructions

1. Prepare rice noodles according to package directions and set aside.
2. 1. In a large skillet heat 1 tablespoon olive oil over medium-high heat. When the oil is hot, add the chicken (season the chicken with salt and pepper to taste) and cook until fully cooked through and nicely browned, about 8 minutes. Remove the chicken and set aside.
3. 2. While the chicken cooks, prepare the teriyaki sauce by mixing all ingredients together until well combined. Heat the mixture over medium heat until bubbly, reduce to a simmer and cook until slightly thick and dark in color, about 10 minutes. Keep warm on low heat until ready to toss with the chicken and vegetables.
4. 3. Heat the rest of the olive oil (1/2 tablespoon) until hot. Add the carrots and cook for 5 minutes. Add the onions and cloves to the carrots and season with salt and pepper. When the onions are translucent, add the broccoli florets and cook for two minutes or until florets are tender but still have a bit of a bite. Add the chicken back into the skillet and cover with teriyaki sauce. Finally, add the rice noodles and give it a toss. Serve immediately.

Notes

1. * Feel free to substitute your favorite veggies

Adapted from jamiecooksitup

Adapted from jamiecooksitup

Deliciously Yum! http://deliciouslyyum.com/