I think you've probably figured out that I really like teriyaki. I do. Chinese and Japanese foods are some of my favorites, and so far, teriyaki is the one I can produce best at home. I tried a new teriyaki recipe recently, but I have to say - I didn't care for the flavor of the teriyaki sauce. I much prefer the sauce that I make with my beef teriyaki recipe. I did, however, really like the cooking method, so I may very well try this again with my teriyaki sauce recipe.
As for the noodles, they were quite tasty, but wow, the recipe is WAY too big!! I have enough leftovers to feed us for a week practically!
2 large boneless skinless chicken breasts, cut into strips
1 tbsp cornstarch
1 tbsp water
1/3 cup soy sauce
1/3 cup sugar
1/4 cup cider vinegar
1/2 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp ground pepper
1. Preheat oven to 425.
2. Line a 9x13 pan with foil and add chicken.
3. In a small saucepan, whisk cornstarch and water together until smooth. Add the rest of the ingredients for sauce and whisk until combined, then simmer until thickened. Make sure to stir frequently to avoid the sauce burning.
4. Once the sauce has thickened, pour over the chicken and mix with rubber spatula to coat well. Bake for 20-25 minutes.
**Warning: This makes a ton!**
1 box angel hair pasta, cooked and drained
5 tbsp butter
6 garlic cloves, minced
1 1/2 cup green onions, chopped
2 1/2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp brown sugar
Heat a large saucepan and melt 2 tbsp butter. Saute garlic and green onion for about 3 minutes then add fish sauce, soy sauce, brown sugar and 3 more tbsp butter. Make sure the sugar is dissolved before adding the cooked angel hair pasta and toss it all together.
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