Teriyaki Chicken w-Garlic Noodles

Teriyaki Chicken and Garlic Noodles from FIA
Photo by FieryIrishAngel

Teriyaki Chicken
Adapted from Imperrfections
(Serves 4)

2 large boneless skinless chicken breasts, cut into strips
1 TBS cornstarch
1 TBS water
1/3 C soy sauce
1/3 C sugar
1/4 C cider vinegar
1/2 tsp garlic powder
1/2 tsp powdered ginger
1/4 tsp ground pepper

Preheat over to 425 degrees Fahrenheit. Line a 9×13 pan with foil and lay the chicken on the foil.

In a small pot, stir together cornstarch and water until free from lumps. Add the rest of the ingredients and stir, simmering until thickened. Make sure to stir constantly to avoid burning. Pour the thickened sauce over the chicken and toss lightly to coat. Bake for 20-25 minutes until done.

Garlic Noodles
Adapted from Imperrfections

½ box angel hair spaghetti, cooked and drained
2 ½ TBS butter
3 garlic cloves, minced
3/4 C green onions, chopped (we used about ¼ cup of chopped white onion because it’s what we had on hand – I’m sure the green onions would be far better in this dish)
1 heaping TBS fish sauce
1 TBS soy sauce
½ TBS brown sugar

Heat a large sauce pan and melt 1 TBS of the butter. Saute garlic and green onion for about 3 minutes then add fish sauce, soy sauce, brown sugar, and 1 ½ more TBS butter. Make sure the sugar is dissolved before adding the cooked spaghetti and toss it all together.


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