Morgan Taylor | Freelancer
A simple recipe that can easily be altered to your liking, this dish is full of hidden vegetables and can basically be made with any that are on hand. Also, if gluten-free isn’t your thing, this recipe works with any type of instant ramen noodles as a cheap and fast alternative.
TERIYAKI CHICKEN AND VEGETABLES WITH RAMEN NOODLES
Start to finish: 40 minutes
Servings: About 4 portions
Ingredients:
2 medium-to-large chicken breasts
1 tablespoon avocado oil or olive oil
Poultry seasoning — a few pinches
1 medium onion — sliced
1 yellow pepper — sliced
1 orange pepper — sliced
1 ½ cups of snap peas
2 cups of cabbage (pre-shredded works)
2 minced garlic cloves
3 packs of gluten-free ramen noodles
3 cups of water
3-4 tablespoons of gluten-free teriyaki sauce
Instructions:
Chop up chicken into either strips or chunks, using a separate cutting board for the raw chicken, and slice onions.
Heat up oil in wok or large pan on medium-high heat and then add chicken, onions and garlic. Season chicken with poultry seasoning. Cook until chicken turns white on the outsides.
Add half of the teriyaki sauce. Simmer until caramelized.
Reduce to medium heat. Add peppers and snap peas. Cook for about one minute.
While the peppers cook, begin to boil water in separate pot. Add noodles in and cook for approximately 2 minutes. Separate noodles with fork as it cooks.
Drain noodles and add to stir fry. Add cabbage and the remaining teriyaki sauce. Cook for one minute.
Serve and enjoy.
Contact the author at mrtaylor14@wou.edu
Photo by Morgan Taylor
