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Chicken and Ramen Teriyaki




Source of Recipe


The Athens Banner Herald


Recipe Introduction


If necessary you can add more chicken broth to this recipe to add more moistness.


List of Ingredients




4 Skinless, boneless chicken breast halves.
1 Cup Teriyaki sauce/marinade
1 Teaspoon ground ginger or 2 Tablespoons fresh ginger, minced
1 Teaspoon garlic powder or 2 garlic cloves, minced
1 Teaspoon red pepper flakes (optional)
1 1/2 Cups chicken broth
2 Teaspoons cornstarch
2 Teaspoons sesame oil
Cooking spray
3 Packages Ramen noodles, chicken flavor (with flavor packets), broken into large chunks.
1 1/2 Cups broccoli florets (in bite size pieces)
1 1/2 Cups zucchini, cut into 1 inch pieces
8 Ounces whole mushrooms, cleaned and stems removed
3 Green onions, sliced
18 Ounces sliced water chestnuts

Recipe



Rinse and pat dry chicken breasts. Place chicken breasts in a ziplock bag. Combine teriyaki sauce, ginger, garlic and red pepper flakes, and pour over chicken breasts. Allow the chicken to marinate for two hours in the refrigerator.

Coat a deep frying pan (preferably nonstick) with cooking spray. Remove chicken from marinade (do not discard) and cook over medium heat until nicely browned on one side, about 8 minutes. Turn over chicken and continue to cook until cooked through, about 8 to 10 minutes.

Add chicken broth, constarch, sesame oil, and two chicken flavor packets (from Ramen noodles) to reserved marinade.

When chicken is cooked through, remove from pan and cover with foil, allowing it to settle. Add marinade, noodles, broccoli, zucchini and mushrooms to pan and cover. Bring to a boil and cook until the broccoli turns a nice bright green, about 3 to 4 minutes, do not stir. Remove the pan from the heat thd dish up the noodles on a large serving platter. Slice chicken breasts into 1/2 inch thick slices and place on top of the noodles. Sprinkle green onions over dish and serve.