Wednesday, April 27, 2011

Orange-Teriyaki Chicken with Noodles

I participate in an online cooking forum, and I love getting to peek at what others are up to in the kitchen.  It's also a great source of inspiration for me.  Recently, members have started a weekly recipe swap, and this week's theme was Asian recipes.

I received a recipe for Orange-Teriyaki Beef with Noodles from Jaida at Sweet Beginnings, originally from Betty Crocker.  I changed up the cooking steps a little to follow my usual stir-fry method, and subbed chicken thighs and chicken broth since I had them on hand, but don't be fooled.  The original flavors are still up front here, with the sweetness from the marmalade and teriyaki sauce and heat from the cayenne melding nicely.

Orange-Teriyaki Chicken with Noodles

What's in it:

1 1/2/ cups chicken broth
¼ cup of teriyaki stir-fry sauce
3 tablespoons of orange marmalade

Cayenne pepper to taste
2 tsp cornstarch
1 teaspoon olive or canola oil
1/2 teaspoon sesame oil (optional)
1 lb boneless, skinless chicken thighs, about 4, cut into bite-sized pieces
2 cups of broccoli florets (fresh or frozen)
2 scallions, thinly sliced
2 garlic cloves, minced
2 cups of uncooked fine egg noodles, prepared according to package directions

How to make it:

Whisk together broth, teriyaki sauce, marmalade, cornstarch and cayenne, and set aside.

Heat canola oil and sesame oil, if using, in a skillet over medium-high heat. Add chicken and cook for 2 to 4 minutes, stirring until browned on the outside.

Add the broccoli, scallions and garlic and noodles and cook until broccoli is just tender.  Add teriyaki mixture.

Continue to cook 2-3 minutes until the sauce has thickened and the chicken is cooked through.  Serve over egg noodles.

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