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Chicken & Broccoli Teriyaki with Noodles




Source of Recipe


Internet


List of Ingredients




1 regular-size foil oven bag
Cooking spray
1/3 cup low-sodium teriyaki sauce
2 Tbs. minced peeled fresh ginger
1 Tbs. sugar
1 lb. skinless, boneless chicken thighs, cut into 1/2-inch bite-sized pieces
1 cup fat-free, less-sodium chicken broth
2 tsp. cornstarch
1/2 tsp. dark sesame oil
2 3-oz. packages chicken-flavored ramen noodles
4 cups broccoli florets (about 11 oz.)
1 8-oz. package mushrooms, quartered
1 8-oz. can sliced water chestnuts, drained
1/3 cup chopped green onions


Recipe



4 servings

Coat inside of oven bag with cooking spray. Place bag on a large shallow baking pan.

Combine teriyaki sauce, ginger, and sugar in a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning occasionally. Remove chicken from bag, reserving marinade. Combine reserved marinade, broth, and cornstarch; stir with a whisk. Stir in oil and 1 flavor packet from noodles (discard remaining flavor packet). Set aside.

Preheat oven to 475º.

Break each noodle package into four pieces. Place noodles in prepared bag. Pour broth mixture over noodles. Add broccoli, mushrooms, and water chestnuts. Top with chicken. Fold edge of bag over to seal. Bake for 30 minutes or until chicken is done. Cut open with a sharp knife, and peel back foil. Sprinkle with onions.