Grilled Teriyaki Chicken With Ramen Noodles Recipes

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TERIYAKI CHICKEN WITH RAMEN NOODLES



Teriyaki Chicken with Ramen Noodles image

Thanks to a frozen Stir Fry Meal Starter, you can have dinner on the table in less than 30 minutes!

Provided by Pillsbury Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 5

1 tablespoon vegetable oil
2 boneless skinless chicken breast halves (about 8 oz.), cut into 1-inch pieces
1 bag (19 oz) frozen stir-fry teriyaki meal starter
3/4 cup water
1 (3-oz.) pkg. chicken-flavor ramen noodle soup mix

Steps:

  • Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3-4 minutes or until chicken is no longer pink.
  • Add frozen sauce, water and 1/2 teaspoon seasoning mix. Discard remaining seasoning mix. Heat until sauce is thawed.
  • Break up noodles into pieces. Add noodles and frozen vegetables to skillet. Cover and cook 8 to 10 minutes until vegetables are crisp-tender, stirring frequently.

Nutrition Facts : Fat 1 1/2, ServingSize 1 1/4 Cups

GRILLED TERIYAKI CHICKEN WITH RAMEN NOODLES



Grilled Teriyaki Chicken with Ramen Noodles image

Give your grilled teriyaki chicken more taste with ramen. Grilled Teriyaki Chicken with Ramen Noodles is chock full of delicious Asian-style flavor.

Provided by My Food and Family

Categories     Japanese Recipes

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup KRAFT Asian Toasted Sesame Dressing
1/4 cup lite soy sauce
2 Tbsp. brown sugar
2 Tbsp. minced fresh ginger
4 cloves garlic, minced
4 small boneless skinless chicken breasts (1 lb.)
2 pkg. (3 oz. each) ramen noodle soup mix, any flavor
1 pkg. (16 oz.) refrigerated pre-cut mixed stir-fry vegetables (broccoli, carrots, green and red peppers, onions, snow peas)
2-1/2 cups fat-free reduced-sodium chicken broth
1/4 cup dry roasted peanuts

Steps:

  • Combine first 5 ingredients. Pour 1/4 cup dressing mixture over chicken in shallow dish; turn to evenly coat both sides of breasts with dressing mixture. Refrigerate 1 hour to marinate. Meanwhile, refrigerate remaining dressing mixture until ready to use.
  • Heat grill to medium heat. Insert tip of sharp knife into one short side of each block of Noodles; use to split block horizontally in half to make 2 layers. Discard Seasoning Packets or reserve for another use. Place noodles, in single layer, on center of prepared foil sheet; top with vegetables. Bring up sides of foil sheet, leaving opening at top.
  • Combine broth and 1/3 cup of the remaining dressing mixture; pour over vegetables and noodles. Fold foil to make packet.
  • Remove chicken from marinade; discard marinade. Grill chicken 8 min. on each side or until done (165°F), turning and brushing occasionally with remaining dressing mixture. Meanwhile, place foil packet on grill grate next to chicken; grill 12 to 14 min. or until vegetables are crisp-tender.
  • Remove packet from grill. Cut slits in foil to release steam before carefully opening packet; sprinkle vegetables with nuts. Serve with the chicken.

Nutrition Facts : Calories 490, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g

TERIYAKI CHICKEN AND NOODLES



Teriyaki Chicken and Noodles image

We really enjoy this simple stir-fry. I usually add minced garlic, minced ginger, and any other veggies I happen to have on hand, so it never seems to come out the same way twice. From Bon Appetit, May 1998.

Provided by lazyme

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

8 ounces soba noodles, halved
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 boneless skinless chicken breasts, sliced crosswise into 1/3-inch slices
6 green onions, sliced diagonally into 1-inch pieces
1 carrot, peeled, thinly sliced diagonally
1/4 teaspoon crushed red pepper flakes
6 tablespoons teriyaki sauce

Steps:

  • Cook noodles in large pot of boiling salted water until just tender.
  • Drain well; return to pot.
  • Add sesame oil and toss to coat.
  • Heat vegetable oil in heavy large skillet over high heat.
  • Sprinkle chicken with salt and pepper.
  • Add chicken to skillet and saute until no longer pink, about 2 minutes.
  • Add sliced green onions, carrot and crushed red pepper.
  • Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer.
  • Add noodles and teriyaki sauce and toss to blend well.

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