Chicken and Broccoli Teriyaki with Noodles

Note that the chicken has to marinate in the fridge for two hours before you finish making the recipe -- plan accordingly.

Chicken and Broccoli Teriyaki with Noodles

1/3 cup teriyaki sauce
2 tsp. ginger
1 Tbsp. sugar
2 cups cooked chicken pieces
1 cup chicken broth
2 tsp. cornstarch
1/2  tsp. oil
2 packages chicken ramen
1 bunch broccoli -- cut florets into bite-sized pieces
8 oz. sliced fresh mushrooms
1 can water chestnuts
1/3 cup green onions -- chopped

Line a 3-quart casserole with tin foil, allowing enough extra to fold over and cover the pan. Spray tin foil with cooking spray. Combine teriyaki, ginger, sugar, and chicken in a container. Refrigerate 2 hours. Combine chicken broth and cornstarch; stir with a whisk. Stir in oil and one flavor packet from noodles. Set aside. Break each noodle pack into four pieces; arrange in pan. Pour broth mix over noodles. Add broccoli, mushrooms, and water chestnuts. Top with chicken and green onions. Fold ends of tin foil over, and crimp edges to seal. Bake at 475 for 20 minutes.

Ramen Stir Fry

One of the first recipes I can remember making once we were married.  It's joyously crunchy!

Ramen Stir Fry

1 lb. Steak – stir fry cut
3 cups Water
2 packages Oriental Ramen
1 lb. Frozen stir fry veggies
1/2 cup Stir fry sauce

Spray a large skillet with cooking spray and brown steak. Remove from skillet. Heat water to boiling in skillet. Break up noodles into water and cook until slightly softened. Stir in veggies, bring to boiling, and cook for 6 minutes. Stir in beef, seasoning packet from Ramen and sauce. Heat through.