Chicken Teriyaki

1-2 teaspoons sesame-chili oil

1 ½ pounds chicken, sliced thinly

2 cups carrots, sliced

1 cup snow peas

water chestnuts, bamboo shoots, other vegetables as desired

For the sauce:

2 tablespoons gluten-free soy sauce

½ cup COLD water

2-3 cloves minced garlic

¼  teaspoon ginger, or more to taste

½ cup brown sugar

2 tablespoons cornstarch

Sesame seeds for garnish

Heat oil in large skillet. Add chicken and cook, stirring, over medium heat until liquid has evaporated. Add carrots, stir for a few minutes until carrots soften. Turn heat down to medium low. 

While chicken is cooking, mix sauce ingredients together in a small bowl. Stir until cornstarch is fully dissolved. Pour over contents of skillet. Add other vegetables to skillet and continue to cook until sauce is desired thickness, stirring to distribute sauce. Serve over rice and garnish with sesame seeds.

Laura

Asian Chicken with Ramen Noodles

2 packages ramen noodles
2 lb chicken breast, cut into bite-sized pieces
½ lb snow peas, ends removed, and cut into ½ slices
1 cup sliced carrots or substitute 2 cups frozen mixed vegetables
1 can sliced water chestnuts
1 cup teriyaki marinade sauce
1 tsp. sesame chili oil, plus more for stir frying
1 tbsp. garlic chili paste

Mix the marinade sauce, chili oil, and garlic paste in a large bowl. Add the chicken and marinade about 20 minutes.

Break ramen noodles inside the package into chunks, then open the package. Set aside the flavor packet.  Soak the noodles in a bowl of water while the chicken is marinating.

Heat a large skillet or wok on medium high heat. Use more chili oil as cooking oil. Pull chicken out of marinade and stir fry until cooked through. Add seasoning packets from ramen to remaining marinade, toss ramen and vegetables in marinade until coated. Add to skillet with chicken and stir fry to desired tenderness.  Serves 4.

Laura