For Texas weather, anything below 50 degrees is chilly. So when it’s in the teens and snowing, you can imagine how frantic we become! I took the opportunity to stay warm at home with my 6-week-old son and planned an afternoon of cooking while he napped. I asked my husband to grab some leeks and potatoes to whip up a large pot of vichysoise soup. When he returned from the store and unloaded the bags, I couldn’t find the leeks, but found a suspicious bunch of scallions. So he may need some help in the grocery aisle to know the difference between green onions and leeks!
With little in the fridge and a hungry husband I scoured tha pantries and freezer for dinner. Here’s the easiest meal, it’s super quick, healthy and delicious. You can use any vegetables you have on hand, it’s the sauce that can make or break the dish. I find that most store bought sauces taste stale and boring, especially Asian ones. I found this Kikkoman Teriyaki in Sprouts (a natural grocery store), but you can also buy it online. On the label, look for this ‘Kikkoman Teriyaki Takumi Collection, Original’ and here’s what the bottle looks like:
I always have frozen chicken breasts on hand. When I get back from the grocery store I trim the fresh breasts of fat and excess skin, then individually freeze the breasts in freezer bags for easy thawing and defrosting.
Asian Chicken Teriyaki
2 boneless skinless chicken breasts or 4-5 thighs, trimmed of fat
2 zucchinis, cut lengthwise in half and then into half inch cubes
1 red bell pepper, sliced into quarter inch strips
10 shitaki mushrooms (can use dried if you have them on hand, just reconstitute in warm water) trimmed of stems and cut in half
handful of snow peas
Noodles, can use fresh Yakisoba, Soba or Udon. This is the package I get, they’re so tasty. I put them in the pan with a little oil and fry until slightly crispy, then add a couple drops of water to make them moist:
Marinate the chicken for 5 minutes in several tablespoons of the marinade. Place water in pot to boil. Using a George Forman Grill or panini press, cook the chicken breasts whole for approximately 8 minutes or until cooked through, Let cool and slice lenthwise into half inch strips. While chicken cooks, fry noodles, then remove from pan. Saute vegetables in a couple tablespoons of oil (sprinkle with sesame oil for added Asian flavor). When vegetables are slightly cooked (3-5 minutes) add quarter cup of the teriyaki marinade (if it’s too thick, add a couple tablespoons of water to thin).
Strain noodles, place on a large platter, top with vegetables and place cut chicken on top. Sprinkle with scallions (if you have them lying around like I did!) or toasted sesame seeds.
I hope you enjoy this super quick and easy meal, no need for take out when you can whip this up, regardless of what your husband brought home from the grocery store!
