1 lb. skinless, boneless chicken breasts
1 TBSP cooking oil
1-16 oz. package frozen stir fry vegetables
1-8 oz. can pineapple chunks
2-3 oz. packages dried ramen noodles
2/3 c. Worcestershire sauce
1/2 c. water
Pour the cooking oil in the skillet and put on medium-high heat. When the skillet is hot enough (sprinkle a couple drops of water into the skillet and if it dances on the surface, it’s ready). Add the chicken and cook for about six minutes, stirring constantly. Add the vegetables to the skillet. Cover with a lid and cook for five to seven minutes or until the vegetables are tender but still slightly crunchy.
While the vegetables are cooking, open a can of pineapple. Open the package of noodles. Break each block of ramen noodles into small pieces in the bowl. Throw away the seasoning packets.
Add the pineapple chuncks and juice, noodles, stir-fry sauce and water to the vegetables and chicken in the skillet. Stir and bring to a boil. Turn heat to medium-low. Cover and cook about three minutes or until noodles are tender.
This is sooooo good. I’ve made this with and without the vegetables and it is yummy either way.
Thanks Melanie at Sugardoodle.net
3 comments:
yum! can't wait to try this one out. i'm always looking for new chicken recipes!
Made this tonight except I made my own teriyaki sauce and let it cook in the slow cooker while we were at church. I then steamed the veggies and added the tender chicken, pineapple, noodles and sauce. It was really good. I would add water chestnuts to steam and some chow mein noodles on top for extra crunch. Thanks!
Thanks for the feedback! I'm excited to try this out too!
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