Asian Style Chicken & Noodles

DSC_0898I have not met a person who does not like some type of Asian cuisine. Personally, I am a fan of General Tso’s Chicken, fried rice, egg rolls, etc… I could eat it every day, but I only get it a few times a year. My hubby and I like to order out from time to time, but we really hate that “yucky” feeling we get after having take-out Chinese food. I decided to try concocting up a recipe that would have that Asian flareΒ withoutΒ all the MSG and extra calories.

I make this meal about once a week. Hubby loves it, I love it, and it is very quick to whip up! This is a one-pan meal, and that is another reason I love it.Β Try making this tonight, and I bet the family will ask for it again and again.

 

Here’s how to do it:

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Cut chicken (I used boneless thighs – breast works fine too) into small, bite-sized pieces. I used kitchen shears for this job.

Coat chicken in rice flour. If you don’t have rice flour or can’t find it, use corn starch. I have used corn starch several times for this dish. It works just fine!

Next, heat up some coconut oil (or vegetable oil) in a frying pan. You will want your pan nice and hot before you add the chicken. Cook chicken until it is very lightly golden, then add this scrumptious stuff…

 

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Soyaki is sold by Trader Joe’s. If you don’t have a Trader Joe’s in your area, look for another great teriyaki sauce that has sesame seeds in it. This is the best I have found, because it isn’t thick and goopy, and it tastes amazing. Wal-Mart does sell a similar item, though I forget the name. Same type of bottle too.

After you coat the chicken in the sauce, let it simmer and brown up some more – approximately 2-3 minutes.

Put chicken on plate and set aside. It will look like this…

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…and you will have the hardest time not eating the whole plate while you work on the rest of the meal! If you don’t at least sneak a few pieces then I would be so disappointed in you. ;)

In the same pan, add broccoli and cook until heated through. I usually don’t have to add water. It just needs to be warmed up since it was frozen, unless you use fresh. In that case, you will need to steam it in a separate pot, ruining our one-pot recipe. Hehe. :)

 

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Now onto the noodle. On the occasion that I go to Trader Joe’s, I usually pick up the noodles above for this recipe. They are delicious and I love them, though they are not really a Chinese noodle and they do require boiling first. But most of the time I just buy the precooked KAME Hokkien noodles when I’m at Market Basket. They should have them at most any grocery stores in the Asian/Oriental section. Best of all, they are ready to go.

So you basically put your chicken, broccoli and noodles back in the pan together, cook for 2-3 minutes and you are done.

That’s it. You’re done and ready to eat this delicious meal.

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This meal is like many others I post. It is so versatile that you could really do whatever you like. I would stick to cooking the chicken as described, but go ahead and try different noodles and veggies if you like!

This meal should serve 4, but my husband is quite hungry after work and there is hardly ever any left over. :)

Asian Style Chicken & Noodles

by The Happy Homemaker

1 pkg. boneless chicken thighs

1/3 cup rice flour (or corn starch)

1 Tbsp. coconut oil (or vegetable oil)

1/2 cup Soyaki sauce

1 cup frozen broccoli florets

1 pkg. KAME Hokkien noodles

Follow directions above and enjoy!

I would love to hear how this comes out for you, or different variations to the recipe!

The Happy Homemaker

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