Last night I whipped up an easy dinner for my mom and myself that took less than 40 minutes to prepare. My dinner recipe revolved around an Organicville Sesame Teriyaki sauce I received at the office.
Organicville’s Sesame Teriyaki sauce blends ginger, garlic and sesame seeds with onions, tamari sauce and agave nectar for a rich, robust flavor that tickles the tastebuds. The taste was reminiscent of my mom’s stir fry, and she was quick to agree that the sauce added strong flavor to our chicken, vegetable and noodle stir fry.
Organicville Sesame Teriyaki sauce is USDA organic. Photo Courtesy Organicville.
I used Annie Chun’s all natural chow mein Chinese noodles (instead of rice) as the base for my stir fry dish. Though it’s not USDA organic, Annie Chun’s chow mein Chinese noodles uses just four ingredients: wheat flour, water, egg whites and salt (it’s also enriched with vitamins B1 and B2).
Annie Chun’s chow mein Chinese noodles are a great stir fry base. Photo Courtesy Annie Chun’s.
Here’s what you’ll need to make dinner:
• 1 12-ounce box Annie Chun’s chow mein Chinese noodles
• 3 to 4 tablespoons Organicville Sesame Teriyaki sauce
• 12 ounces boneless, skinless chicken breasts
• 2 cups (or more if you like) brocolli
• 2 cups mixed peas and carrots
• 2 tablespoons olive oil
• pinch salt, pepper, oregano and garlic powder
Here’s what I did to whip up last night’s dinner:
1. Cook chow mein noodles according to directions on box (it takes about 6 minutes, depending on your stove’s heat). Drain and remove from heat when cooked.
2. Chop chicken breasts (I used about 12 ounces because I was cooking for my mom and myself and wanted leftovers) into small squares and put in mixing bowl. Pour 3 to 4 tablespoons Organicville Sesame Teriyaki sauce onto the chicken. If you like, add additional seasonings to the chopped chicken (I added some salt, pepper, oregano and garlic powder). Mix well.
3. Heat 2 tablespoons olive oil on high in a wok or stir fry pan. When hot, toss the chopped, seasoned chicken breast into the pan.
4. Cook the chicken for 6 minutes or so (I just eyeball it until it’s nice and white), and turn it frequently for even cooking.
5. When the chicken is cooked, add vegetables of your choice. I used peas, carrots and broccoli in my stir fry. Cook an additional 2 to 3 minutes.
6. Mix the chicken, veggies and sauces in the pan.
7. Prepare a plate or bowl with a serving (about 2 ounces) of chow mein noodles. Scoop the hot chicken and veggie stir fry on top of it, and serve!