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Recipe: Chicken and Broccoli Teriyaki with Noodles

Posted by Michelle | Filed under Food, Recipes

Here is a very tasty recipe from my Cook­ing Light Annual Recipes 2001 (page 74). It doesn’t cre­ate a big mess.

Chicken and Broc­coli Teriyaki with Noodles

Ingre­di­ents (serves 4)
• 1 reg­u­lar size foil oven bag
• Cook­ing spray
• 1/3 cup low-sodium teriyaki sauce
• 2 Table­spoons minced peeled fresh gin­ger (pow­der works too)
• 1 Table­spoon sugar
• 1 pound skinned and bone­less chicken breast cut into 1/2-inch bite size pieces.
• 1 cup fat-free less-sodium chicken broth
• 2 tea­spoon cornstarch
• 1/2 tea­spoon dark sesame oil
• 2 (3 ounce) pack­ages chicken-flavored ramen noodles
• 4 cups of broc­coli flo­rets (about 11 ounces)
• 1 (8 ounce) pack­age of mush­rooms sliced
• 1 (8 ounce) can of sliced water chest­nuts, drained
• 1/3 cup chopped green onions

Direc­tions
1. Coat inside of oven bag with cook­ing spray. Place bag on a large shal­low bak­ing pan.
2. Com­bine teriyaki sauce, gin­ger, and sugar in a zip-top bag. Add chicken to bag; seal. Mar­i­nate in the refrig­er­a­tor 2 hours, turn­ing occa­sion­ally. Remove chicken from the bag, reserv­ing the mari­nade: add chicken broth and corn­starch; stir with a whisk. Stir in oil and 1 fla­vor packet from the noo­dles (dis­card remain­ing fla­vor packet). Set aside.
3. Pre­heat oven to 475 degrees.
4. Break each noo­dle pack­age into 4 pieces. Place noo­dles in pre­pared foil bag. Pour broth mix­ture over noo­dles. Add broc­coli, mush­rooms, and water chest­nuts. Top with the chicken. Fold the edge of the bag over to seal. Bake at 475 degrees for 30 min­utes or until chicken is done. Place bag on a plat­ter. Cut open with sharp knife (be care­ful of steam) and peel back foil using oven mitts. Sprin­kle with onions.

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