Teriyaki Chicken Lettuce Wraps

1 tablespoon EVOO – Extra Virgin Olive Oil 
4 chicken breasts, cut into bite-sized chunks 
1/2 cup teriyaki sauce 
2 tablespoons brown sugar 
1 head iceberg lettuce, remove each leaf carefully
4 carrots, cut into matchsticks, or buy packaged shredded carrots!

In a large skillet with 1 turn of the pan of EVOO, brown the chicken on all sides, about 5 minutes. 
Add the teriyaki sauce and brown sugar, and cook until the sauce is reduced and the chicken is cooked through, about another 2 minutes
Top with shredded carrots

Serve in lettuce leaves, roll & enjoy!


Posted by: Rachel

Teriyaki Chicken and Noodles

2 chicken breasts
1 pkg. frozen asian-style veggies
1/2 box linguine, cooked according to pkg. directions; reserve 1/4 c of the cooking water
1/4 c soy sauce
1/2 inch piece of ginger root, grated
2 cloves garlic, minced
3-4 tbsp honey
1-2 tbsp brown sugar
pinch of salt
1 tsp pepper
1 1/2 tsp Chinese five-spice powder
canola oil

In a small bowl, whisk together the honey, brown sugar, garlic, ginger, salt, pepper, and five-spice powder, then whisk in the soy sauce.

Thinly slice the chicken breasts (I like to use frozen chicken and let it thaw about 1/3 of the way before slicing-- you can get REALLY thin slices that way) and either place in the bowl w/ the marinade, or put them in a ziploc bag and pour the marinade over them. Let the chicken marinate at least 30 minutes.

Heat a couple of tbsps of canola oil over med-high heat. Using a slotted spoon, remove the chicken from the marinade and cook until almost browned. Add the frozen veggies, sautee a couple of minutes, then add the marinade. Simmer all together until the marinade begins to reduce. Add the pasta, and if there is not enough sauce, add some pasta water to loosen it up. Toss the pasta with the chicken and veggies, then serve.


Posted by: Erika