One of the healthiest, and easiest dinners you can make is a quick stir fry of chicken and vegetables. Here is how I make it in less than 30 minutes.
Chicken Teriyaki and Stir Fry Vegetables
4 Chicken Breasts, marinated overnight in a premade teriyaki, I used this teriyaki
1 cup broccoli florets, trimmed
1 cup red bell pepper, cut into one inch pieces
1 cup zucchini, cut into one inch pieces
1 cup mushroom, washed and quartered
1 cup celery, cut into one inch pieces
1 package fresh yaki-soba noodles (if you don’t see them in your grocery store, here is another option )
In a large grill pan, turned on to high heat, grill the marinated chicken for several minutes on each side. Meanwhile, in a wok or large stainless steel pan, saute the fresh noodles with a little bit of vegetable oil, until softened. If these are dry noodles, cook them for five minutes in boiling water and drain. Remove the noodles and add another tablespoon of oil. Stir fry all the vegetables on high heat for several minutes, or until the broccoli is bright green and just barely tender. Add the teriyaki sauce (I add a couple tablespoons at a time, then taste. Remember that bottled marinades often contain high amounts of sodium, so use sparingly) Add the noodles, toss to coat and remove from heat. Place the veggies and noodles in a large serving bowl, slice the chicken and place on top.