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Baked Ramen Noodles & Chicken
15
35
Yield: 4 servings
Steps
- Preheat the oven to 375 F and grease an 8×8″ baking dish.
- To make the teriyaki sauce, combine the ingredients in a small pot and whisk well. Heat over medium-low heat for 4-5 minutes or until thick. If a thicker sauce is desired, combine about 1-2 tsp of arrowroot starch with chicken broth and add it to the sauce to thicken further. If a thinner sauce is desired, add a splash of chicken broth to thin out the sauce. Set aside.
- Soak the ramen in hot water for about 15 min or until soft. Separate with tongs and strain.
- Add the ramen to the baking dish along with the veggies, chicken breast, salt and pepper, and teriyaki sauce (reserving about 3-4 tbsp of the sauce on the side). Toss to coat.
- Bake in the oven for about 35 min, tossing halfway through. Chicken should be 165 F.
- Serve topped the reserved teriyaki sauce and with green onion.
Originally published at unboundwellness.com. Reproduced for personal collection.
