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One Pot Teriyaki Chicken Noodles


Author Allyson

Ingredients

  • 8 ounces linguine (half a package)
  • ½ teaspoon crushed red pepper flakes
  • 1 package Johnsonville Flame Grilled Teriyaki Glazed Chicken Breasts all 3 packages, opened and sliced
  • 8 ounces mushroom , chopped
  • 1 red pepper ,seeded and chopped
  • ½ cup shredded carrots
  • 4 cups vegetable or chicken stock

For the Sauce:

  • 3 cloves garlic , minced
  • 2 TBS brown sugar
  • ⅓ cup low sodium soy sauce
  • 1.5 TBS Sriracha hot sauce (this is A LOT of spice, tone it down if you don't like spicy)
  • 2 inches fresh ginger , grated

Garnish with:

  • 1 handful fresh cilantro , chopped
  • 4 green onions , chopped
  • ¼ cup peanuts , chopped

Instructions

  1. In your high sided skillet, add pasta, red pepper, mushrooms, carrots, and stock. Bring to a boil and then reduce heat, cover, and simmer for 10 minutes; stirring occasionally.

  2. In a medium bowl combine garlic, brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside.

  3. After 10 minutes, add sliced chicken to the skillet, and stir to combine. Add sauce mixture, stir to coat, and cook an additional 30 seconds. Remove from heat. Add peanuts, green onions, and cilantro; stir to combine.

  4. Serve immediately.