Ginger Chicken Noodle Bowl
1/2 lb. whole wheat spaghetti noodles
1 chicken breast
1 small zucchini
1 large carrot
1 green onion
1/4 cup Kikkoman teriyaki sauce (The thick glaze kind, not the watery kind)
1/8 cup soy sauce
1 T Rice vinegar
1 t sesame oil
1/2 tsp minced garlic
1/2 tsp powdered ginger + 1/2 tsp (on chicken)
1/2 tsp garlic powder (on chicken)
1/4 tsp blcke pepper (on chicken)
Chop your chicken breast into 1 inch cubes and season with the 1/2 tsp ginger 1/2 tsp garlic powder and 1/4 tsp black pepper. Saute in a large skillet or a wok until no longer pink. (about 8-10 minutes)
While the chicken is cooking, boil your noodles.
Dice your zucchini, onion and carrot into about the same size chunks as the chicken.
Once the chicken is done, remove from the pan and add the veggies, and saute for about 3-5 minutes on med-high. Once the veggies start to soften a bit, add the rest of the ingredients (teriyaki, soy, rice vinegar, sesame oil, minced garlic and the rest of the ginger)
Simmer for 10-15 minutes until sauce is thick.
Add chicken and simmer for 5 minutes.
Serve over noodles. Top with green onion and sesame seeds.