or thigh meat, cut into bite size
1 Red Bell Pepper, sliced
1 Green Bell Pepper, sliced
1 Onion, peeled and sliced
- Preheat the oven to 400 degrees.
- In a 13x9 inch pan, add chicken to the pan, and surround with sliced vegetables.
- Pour Teriyaki sauce over the top. Place in oven and bake for 40 minutes.
2 Medium Zucchini
1 Red Bell Pepper, halved and seeded
2 tsp Salt - for wilting zucchini
1/2 c. Smooth Peanut Butter
1 Tbsp. Soy Sauce
1 Tbsp. Honey
4 Tbsp. White Wine
1 tsp. Rice Vinegar
1″ Ginger Root, finely minced
1 tsp. garlic, minced
- With your mandoline, and/or spiralizer vegetable noodle maker slice zucchinis and red bell peppers into thin noodles.
- Places ribbons of zucchini and pepper into a mesh strainer over a bowl. Sprinkle with 2 teaspoons of salt. And place in the fridge. This will help extract additional moisture from the "noodles".
- While the "noodles" are wilting (so to speak), whisk together the remaining (peanut butter, soy sauce, honey, etc.) ingredients together in a bowl to create the peanut sauce.
- When the 30 minutes are up, remove the "noodles" from the fridge. Rinse the salt from the noodles with cold water and pat dry with a towel.
- Pour the noodles onto a flat pan sprayed with Pam and then pour the peanut sauce over the noodles.
- Cook for 20 - 30 minutes in a 350 oven.
NOTE: I usually end up making the Teriyaki Chicken the day before, then heating it up to serve with the warm noodles the next day. ¯\_(ツ)_/¯