This is one of those “What do I have in the pantry and fridge that I can fix for dinner?” meals. “Hmm, I’ve got a frozen chicken breast, some frozen tiny whole beans, a package of Somen noodles… I can work with this…” I think it turned out pretty good.
Our ingredients are:
1 - boneless, skinless chicken breast, thawed and sliced into thin strips
1 - medium onion, Frenched (cut in half and then into thin strips)
1 cup - frozen tiny whole beans
2 - “bundles” - Somen noodles (they come packaged in little bundles. It makes measuring easy. I have no idea how much is in a bundle, just use two…unless they’re, like, huge or something…)
And, for our sauce:
½ cup of chicken broth
2 tablespoons of Teriyaki sauce
2 tablespoons of olive oil (I used a garlic infused olive oil)
1 tablespoon of corn starch
¼ teaspoon of cayenne pepper (Mrs. Squirrel said this was too much, so…)
Prepare the noodles according to the package’s directions. (“Bring 4-5 cups water to a boil and add Somen. Cook noodles for 3 minutes, stirring occasionally. Rinse with cold water and drain well.”) Set aside.
Preheat your cast iron skillet over medium-high heat & stir-fry your chicken pieces in 1 tablespoon of oil until white all the way through (about 3 to 4 minutes), remove from skillet and set aside. Add a bit more oil and stir-fry the onion (about 2 minutes). Add the green beans & cook for about another minute. Then return the chicken to the skillet, and give everything a good stir.
Now add your noodles to the skillet, and toss with a pair of tongs to get everything mixed in with the noodles. Take your time; you’re not in a big hurry, as you’re also frying the noodles at this point. The process should take about 1 to 1 ½ minutes.
Combine your sauce ingredients in a jar with a tight lid and shake well until combined. Pour the sauce into the skillet and stir until it thickens. Serves two. Enjoy!
The Squirrel shall not live by