teriyaki chicken noodles
Updated on Jul 17, 2015
A quick and easy Asian meal by Sandra Lee. Enjoy!
prep time
5 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 6 ounces somen noodles
- 2 tablespoons canola oil
- 1 1/2 pounds chicken tenders, cut into bite-size pieces
- 1 bag (6 oz) baby spinach
- 1 cup loose-pack frozen carrot slices, thawed
- 1/2 cup teriyaki sauce, low sodium
- 1/2 cup chicken broth, reduced sodium
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
How To Make teriyaki chicken noodles
-
Step 1In a large pot of boiling salted water, cook the noodles for 3 minutes. Drain, rinse with cold water. Drain well and set aside.
-
Step 2Meanwhile, in a large skillet, heat the oil over med-high heat. Add chicken and cook and stir for about 7 minutes, or until cooked through.
-
Step 3Add the spinach, thawed carrots, teriyaki sauce, chicken broth, garlic and ginger to the skillet. Stir to combine and simmer over medium heat for about 5 minutes.
-
Step 4Add cooked noodles and toss to combine. When the noodles are heated you can serve!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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