“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Teriyaki Chicken


3 Chicken Breasts
2 T olive oil
salt and pepper to taste
1 Carrot
1 red pepper
1 cup Snap Peas
1/2 a red onion
**The vegetables are suggestions - add in what you like
16 oz package angel hair pasta

Homemade Teriyaki Sauce:
1 1/2 C cold water
3 T corn starch
3/4 C packed brown sugar
1/2 C soy sauce
1 t garlic powder (or granulated garlic)
1 t sesame oil


Created on February 27th, 2012

Cut your chicken breasts into bite size pieces.
Place in ziplock baggie and pound into thin pieces.

Heat a large skillet up of medium high heat.

Add your oil and chicken breast pieces.

Sprinkle with salt and pepper.

Let them cook for about 10 minutes, stirring frequently.

While your chicken is cooking, chop up your vegetables. Small bite size pieces work best.

Start the water boiling for your noodles, cook them according to package directions.

When the chicken is cooked through, remove it from the pan and set it aside on a plate.

Add the other Tablespoon of oil to your hot pan.

Add the vegetables and cook until they are crisp tender.

While your veggies are cooking mix all Teriyaki Sauce ingredients together in a medium sized bowl. *Combine the cold water and corn starch first, then add the rest of the ingredients.

Once your vegetables are cooked, remove them from the pan and set them aside with the chicken.

Pour your Teriyaki Sauce into the hot pan. Whisk it around until it thickens up. This should only take about 3 minutes.

Place hot noodles in a bowl, top with the chicken and vegetables. Pour the teryaki sauce on top and enjoy!

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