pseUDONym

I had another "Ah there's still a lot more veggies I need to use up before they go bad!" moment the other night. I must say, I definitely impressed myself with this one. It turned out SO good! So much flavor, and even a nice spicy bite! Teriyaki sauce was the inspiration for this dish. I had originally made some couscous (one of my favorite sides!) but then after the chicken and vegetables were done and I realized how wonderful it tasted, it hit me that I actually had some Udon noodles tucked away in the cupboard. So the couscous (that I had actually already cooked) got shoved to the side in tupperware and out came the noodles! I'm so glad I remember those, it really made this dinner perfect! Alright so enough blabbering... here it is:

Elements needed to create the masterpiece:
(Yeah, you actually get a recipe this time! - - but just remember, I very
rarely ever measure anything so this is my guesstimate after the fact!)

2 Chicken Breasts

1 small Zucchini

1 small Yellow Squash

2 cups Broccoli

6 medium to large Mushrooms

1/4 White Onion

2 cloves Garlic

1/4 cup Jicama

1 package Udon Noodles

1 T Cream Sherry

1 cup Chicken Broth

1/2 cup Teriyaki Sauce

Olive Oil

Garlic Chili Sauce
1/4 cup Sliced Almonds

Spices:

Black Pepper

Salt

Red Pepper Flakes


What to do with all those wonderful ingredients:

Start off by cutting up all of the vegetables into chunks and set aside. Steam the broccoli until slightly tender (you don't want it too soft) and set aside for later once cooked.

Cook the chicken with 1/2 of a cup the chicken broth and the teriyaki sauce. over medium to high heat. Once it's mostly cooked through, turn off the heat, cut the chicken into bite size pieces the continue to cook the chicken. Add a dash of pepper and your desired amount of garlic chili sauce (depending on how spicy you like it -- me, I like it spicy!). Once completely cooked, set chicken (and juice) aside in a separate bowl.

In the same pan, add a little bit of olive oil and add your onions. Once they start to brown, scoot them to the edges of the pan, add a little bit more olive oil in the center and place your mushrooms in the pan. Add a sprinkle of salt and the cream sherry over the mushrooms. Cook until tender.

Go ahead, sneak a taste! I'm sure you won't be able to keep yourself from doing so!

Stir in the rest of the vegetables (zucchini, squash, jicama, garlic) to the onion and mushroom mix. Add the remaining 1/2 of a cup of chicken broth and sprinkle in some of the red pepper flakes (again, if desired). Cover and let the veggies simmer for a few minutes.

In a separate pan, bring water to a boil and add the Udon noodles. I made my noodles al dente.

Wait... is it still called "al dente" when
you are cooking Asian noodles?? :)

This took about 10-15 minutes.

Stir in the chicken and broccoli to your veggie mix until everything is heated through. Sprinkle in the sliced almonds. When your noodles are ready, dish em up and top them off with the chicken and veggies!

Hope you enjoy this as much as I did!