One Pan Teriyaki Chicken and Noodles

• Meat

  • 3 Chicken breasts, cut into 1" pieces

• Produce

  • 1 Bell pepper
  • 2 tsp Garlic
  • 1 tsp Ginger, fresh
  • 2 Green onions
  • 1 cup Matchstick-cut carrots
  • 1 cup Snap peas

• Canned Goods

  • 2 1/2 cups Chicken broth

• Condiments

  • 1/4 cup Honey
  • 1/2 cup Soy sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Canola oil
  • 1 tbsp White vinegar

• Other

  • 1 box (340g barilla pronto half-cut spaghetti

Found on thereciperebel.com

Description

Ingredients

• 2 tablespoons canola oil
• 3 chicken breasts, cut into 1 pieces
• salt and pepper
• 1 cup matchstick cut carrots
• 1 cup snap peas
• 1 bell pepper, sliced
• ½ cup soy sauce, sodium reduced
• 2½ cups chicken broth, sodium reduced
• 1 box (340g) Barilla Pronto Half-Cut Spaghetti
• ¼ cup honey
• 2 teaspoons garlic (about 4 cloves)
• 1 teaspoon fresh ginger
• 1 tablespoon white vinegar
• 2-3 green onions, sliced

Directions

• Add canola oil to a large skillet over medium high heat. Add chicken, season with salt and pepper and cook, stirring occasionally, until browned (3-4 minutes).
• Add the carrots, peas and peppers and cook for 2-3 minutes, until tender-crisp.
• Add the soy sauce, chicken broth, honey, garlic, ginger and vinegar and stir until combined. Stir in the Spaghetti.
• Bring back to a simmer over medium heat and cook, stirring occasionally, for about 10 minutes, until al dente. Stir in green onions and serve.

Nutrition