Rev.: Chicken & Broccoli Teriyaki with Noodles (CL, March '00)

[Don]

This was on my list of dishes to try for months. We finally got to last night. In general, it was quite tasty, especially if you love mushrooms. It wasn't that difficult and clean up was a snap because of the foil oven bag. My only problem was getting the food into the foil bag. The recipe said to put the noodles in the bottom and then pour the liquid over them. I thought the bag would need to lay out flat on the baking sheet, so I tried to put the noodles and liquid evenly spaced across the wide bottom of the bag. Unfortunately, some of the noodles didn't get enough liquid and didn't cook through. Next time I will have to figure out a way to keep the noodles and sauce together in the bag. We gave this recipe an 8, and I will almost certainly be repeating it in the future (hopefully with less hard noodles!)

[clairea]

I've made this several times and we really enjoyed it, but had the same trouble with the noodles being hard. Last time I combined the noodles and the sauce in a bowl and let it stand for about 20 minutes before putting it all in the oven bag and it seemed to work better.

[tiffanyh]

Would someone mind posting this recipe for me?
Thanks!

[Don]

Hi Tiffany,

Here's the recipe that you wanted. . .


Chicken-and-Broccoli Teriyaki with Noodles

Recipe By :Cooking Light, March 2000
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 regular size foil oven bag
1/3 cup teriyaki sauce
2 tablespoons ginger root -- minced
1 tablespoon sugar
1 pound boneless skinless chicken thighs -- cut into 1/2" bite-size pieces
1 cup nonfat chicken broth
2 teaspoons cornstarch
1/2 teaspoon sesame oil
2 (3 oz.) packages chicken-flavored ramen noodles
4 cups broccoli florets (about 11 oz.)
1 (8 oz.) package mushrooms -- quartered
1 (8 oz.) can sliced water chestnuts -- drained
1/3 cup scallions -- chopped

Coat the inside of the foil bag with nonstick spray and place it on a shallow baking pan.

Combine the teriyaki sauce, ginger and sugar in a ziploc bag; add the chicken to the bag and seal; marinate in the refrigerator for 2 hours, turning occasionally; remove the chicken from the bag, reserving the marinade; combine the reserved marinade, broth, and cornstarch, stirring with a whisk; stir in the sesame oil and 1 flavor packet from the ramen noodles (discard the other packet); set aside.

Preheat the oven to 475°.

Break each noodle pack into four pieces, and place the noodles into the prepared bag; pour the broth mix over the noodles, and then add the broccoli, mushrooms and water chestnuts; top with the chicken and fold the bag to seal; bake at 475° for 30 minutes or until the chicken is done; cut open with a sharp knife, and peel back the foil; sprinkle with the scallions and serve.