Teriyaki Chicken Noodles 21 Day Wonder Diet Day 20 Recipes
TERIYAKI CHICKEN NOODLES
Teriyaki Chicken Noodles - a one pot 30-minute meal perfect to curb those takeout cravings. Made with chicken, broccoli, edamame beans, carrots, gluten free rice noodles and a delicious sweet and savory Asian-inspired sauce.
Provided by Kelly
Categories Main Course
Time 20m
Number Of Ingredients 19
Steps:
- Season chicken with salt, black pepper, and 1 teaspoon sesame oil. Set aside.
- Prepare the noodles according to package directions. Drain and set aside.
- Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through about 4-5 minutes. Transfer to a plate.
- Return pan to heat and add remaining olive oil. Add the garlic, ginger, broccoli, grated carrots, and edamame beans. Cook until the vegetables are just crisp tender, about 2-3 minutes.
- Meanwhile, whisk together the soy sauce, brown sugar, remaining 2 teaspoons sesame oil, rice vinegar, cornstarch, and water. Stir into a pan along with the cooked chicken and prepared noodles. Allow sauce to bubble and thicken up and toss to coat well. Adjust seasonings with salt and pepper as needed plus chili flakes or Sriracha if desired.
- Serve hot topped with sesame seeds and green onions, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 494 kcal, Carbohydrate 50 g, Protein 31 g, Fat 17 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 1388 mg, Fiber 3 g, Sugar 3 g
CHICKEN TERIYAKI CRISPY NOODLE BOWL RECIPE BY TASTY
Here's what you need: soy sauce, rice wine vinegar, light brown sugar, garlic, cornstarch, oil, vermicelli rice noodle, boneless, skinless chicken thighs, salt, pepper, snap peas, radish, scallions, fresh cilantro, sesame seeds
Provided by Betsy Carter
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- In a small bowl or liquid measuring cup, add the soy sauce, rice wine vinegar, brown sugar, garlic, and cornstarch. Whisk to combine. Set aside.
- Heat a wok or large skillet with 3 inches (7 cm) of oil to 400˚F (200˚C).
- Pull the rice noodles apart into eight portions.
- Place one portion of noodles on a slotted spoon and carefully dip into the oil. The noodles will immediately fry. Once puffed up, remove the noodles and transfer to a wire rack to drain. Repeat with the remaining noodles.
- Season the chicken with salt and pepper.
- Heat a wok or large skillet with 1 tablespoon of oil over medium-high heat. Once the oil begins to shimmer, add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
- Add the teriyaki sauce to the chicken and bring to a boil. Cook until the sauce has reduced by one third and the chicken is fully coated.
- Serve the chicken over the rice noodles with snap peas, radish slices, scallions, cilantro, and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 80 grams, Fat 26 grams, Fiber 3 grams, Protein 64 grams, Sugar 27 grams
WARM TANDOORI CHICKEN SALAD (21 DAY WONDER DIET: DAY 4)
This is Day 4: Dinner, on the 21 Day Wonder Diet. if you prefer not to use tenderloins, you can use 280g chicken breast, cut into strips, instead.
Provided by Sara 76
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine yogurt, coriander and juice in small bowl.
- Cook pappadums in microwave oven on medium (50%) for about 40 seconds; break into pieces.
- Sprinkle chicken with tandoori owder; spray with cooking oil. Cook chicken on heated grill plate. Slice thickly.
- Combine spinach, cucumber and tomatoes in medium bowl; add chicken. Serve salad sprinkled with pappadums, then drizzled with coriander yogurt.
TERIYAKI CHICKEN & NOODLES (21 DAY WONDER DIET: DAY 20)
This is Day 20: Dinner, on the 21 Day Wonder Diet. Make sure you have all your ingredients prepared and laid out before you start. If you don't like chilli, just leave it out.
Provided by Sara 76
Categories Poultry
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken, half the sauce and garlic in medium bowl; cover. Refrigerate 30 minutes.
- Spray wok with cooking oil; cook chicken , in batches, in heated wok until browned.
- Cook onion in wok 1 minute. Return chicken to wok with remaining sauce, stock, noodles and peas; stir-fry until hot.
- Serve stir-fry topped with sprouts and chilli.
Nutrition Facts : Calories 552.2, Fat 2.5, SaturatedFat 0.6, Cholesterol 47.6, Sodium 3793.6, Carbohydrate 94.1, Fiber 7.1, Sugar 12.6, Protein 37.1
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