Grilled Sesame Chicken and Noodle Bowl

By srumbel

Ingredients

• CHICKEN:
• 7 Tb Yoshida's Marinade and Cooking Sauce
• 3 Tb soy sauce
• 1 Tb garlic, minced
• 1 tsp sesame oil
• 15 chicken tenders
• VEGGIES:
• 1 small red onion, chopped
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 orange pepper, chopped
• 1 (8 ounce) package whole mushrooms, chopped
• 2 Tb olive oil
• garlic salt
• pepper
• SESAME NOODLES:
• 1 (12 ounce) package angel hair pasta
• 4 Tb soy sauce
• 3 Tb brown sugar
• 2 tsp sesame oil
• 1 Tb peanut butter
• 1 Tb sriracha sauce
• 1 Tb olive oil
• 1 Tb sugar
• 3 Tb green onion, chopped
• 1 Tb toasted sesame seeds
• Additional Yoshida's Sauce

Details

Servings 6
Cooking time 45mins
Adapted from jamiecooksitup.net

Preparation

Step 1

1. Into a large glass measuring cup place 7 Tb Yoshida's Marinade and Cooking Sauce. Add 3 Tb soy sauce, 1 Tb minced garlic and 1 tsp sesame oil. Stir it together to combine.

2. Into a gallon sized Ziploc bag place 15 chicken tenders. Pour the sauce over the chicken, seal the bag tightly and refrigerate for 20-30 minutes.

3. Preheat your oven to 350 degrees.

4. Chop 1 small red onion, 1 red pepper, 1 yellow pepper, 1 orange pepper and 1 (8 ounce) package of mushrooms. You want the pieces to be about the same size.

5. Spread the veggies out over a large baking sheet. Drizzle 2 Tb olive oil over the pan and toss to combine.

6. Sprinkle a bit of garlic salt and pepper over the top.

7. Pop the pan into the over and allow the veggies to roast for about 20 minutes or until they are crisp tender and slightly caramelized.

8. Heat up your grill to 350 degrees.

9. While the veggies roast, cook 1 (12 ounce) package of angel hair pasta according to package directions.

10. Into a large mixing bowl place 4 T soy sauce, 3 T brown sugar, 2 tsp sesame oil, 1 T peanut butter, 1 Tb sriracha sauce, 1 T olive oil, 1 T white sugar. Stir them well to combine. Add the hot noodles to the bowl and toss well. Add 3 Tb chopped green onions and 1 Tb toasted sesame seeds. Give it all a nice stir to combine.

11. Spray your hot grill generously with cooking spray and cook the chicken for about 5 minutes on each side or until the inside is no longer pink.

12. Set out individual serving bowls and divide the chicken noodles and veggies between them. Pour more Yoshida's sauce over each bowl, according to your own preference.

Yield: 6-7 Servings