Teriyaki Chicen & Garlic Noodles
After posting the pictures last night from yesterdays photoshoot, I realized I had never eaten dinner.

So at 10pm, before I crashed into bed in a heap of tiredness, I made this. It’s sweet, salty, with no vegetables in site (unless green onions count), and carbolicious.

Teriyaki Chicken

Teriyaki Chicen & Garlic Noodles

(Serves 4)

2 large boneless skinless chicken breasts, cut intro 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 baking pan with foil and add the pieces of chicken.

In a small sauce pan whisk together cornstarch and water until smooth. Add the rest of the ingredients and whisk until combined, then simmer until thickened. Make sure to stir every few seconds to keep from burning.

Once the sauce has thickened, pour into the pan with chicken and mix with a rubber spatula to coat. Bake for 20-25 minutes.

Garlic Noodles

Teriyaki Chicen & Garlic Noodles

(serves…a lot)

1 box angel hair spaghetti, cooked and drained
5 TBS butter
6 garlic cloves, minced
1 1/2 C green onions, chopped
2 1/2 TBS fish sauce
2 TBS soy sauce
1 TBS brown sugar

Heat a large sauce pan and melt 2 TBS of the butter. Saute garlic and green onion for about 3 minutes then add fish sauce, soy sauce, brown sugar, and 3 more TBS butter. Make sure the sugar is dissolved before adding the cooked spaghetti and toss it all together.

Yum. 🙂