Teriyaki Chicken and Noddle Bowl

By Beckysbaking

Ingredients

• TERIYAKI SAUCE:
• 7 boneless skinless chicken thighs
• 2 TB olive oil
• Salt and pepper
• 3 large carrots , chopped small
• 1 red bell pepper, chopped small
• Broccoli, steamed but still crisp
• 1 16oz pkg angel hair pasta
• 1 1/2 cups cold water
• 3/4 cup packed light brown sugar
• 1/2 cup soy sauce
• 1 tsp garlic powder
• 3 TB corn starch
• 1 tsp sesame oil

Preparation

Step 1

1. With kitchen scissors, cut chicken into small strips. Heat a large skillet over med-high. Add oil and toss thighs in. Sprinkle with salt and pepper. Let cook for about 10 minutes until golden brown on all sides.
2. While chicken cooks, cook pasta according to pkg directions.
3. When chicken is done remove from skillet and add 1 Tb oil to skillet. Throw in veggies and cook until tender crisp.
4. While veggies cook, mix all ingredients to make teriyaki sauce.
5. When veggies are done, remove to plate with chicken. Pour teriyaki sauce into hot skillet and whisk until thickens.
6. Serve in bowls . First pasta, chicken and veggies and then sauce on top.