30-minute takeout style chicken perfect for a quick family meal or prepping for the week.
So, my husband, Brett, is a hockey player, a great one at that, and he has played on several teams. Given that food is fuel, I wanted to make the team a big meal they could eat during a long road trip to one of their games. This is how this meal came about. I knew they would eat pretty much anything, but I wanted to make something tasty and filling.
Honestly, most of the meals I have on my site can be made in bulk. I actually have only made them for about 6 servings minimum but typically make more whether it be for other people or more meals for brett and I.
Pictured here is a lot of broccoli and snap peas. It May not look like it, but it’s actually like 4 pounds in total. A lot.
Keep in mind I wrote this recipe with the intention of it feeding about 6 people, it can easily be reduced by half!
Anyways, I hope you enjoy!
Tamari Glazed Chicken over Vermicelli Noodles with Broccoli & Snap Peas
- MAKES: 6-8
- TOTAL TIME: 35MIN
12 boneless, skinless chicken thighs
2 tbs coconut oil
black pepper, to taste
3 heads of broccoli, chopped into florets
1 bag of snap peas, chopped, about 2 cups
2 packs of gluten-free rice or vermicelli noodles
1/2 cup gluten-free soy sauce
1/4 cup hoisin sauce
4 cloves garlic, minced
1 inch piece of ginger, grated
few pinches of crushed red chili pepper
1 tbs arrowroot or tapioca starch mixed with water
green onions, sliced, for serving
sesame seeds, for topping, optional
Begin by removing any fat or unwanted pieces from chicken thighs. When they are prepared and cleaned, season each piece with pepper, to preference.
Heat a large skillet over medium-high heat, then add coconut oil. Use two skillets if necessary, to avoid over crowding the pan with chicken.
Place each chicken thigh in skillet and allow to sear for about 5 minutes, flip over and cook for an additional 5 minutes or until fully cooked and slightly browned on the outside. Once cooked, remove from pan and place on cutting board to allow to cool.
Use the same skillet to make the glaze. Remove the melted fat if there is a lot left.
In a glass measuring cup, such as a Pyrex, whisk together soy, hoisin, garlic, ginger, and chili. Pour into pan and allow to come to a soft boil.
When boiling, mix in starch and water mixture then stir to thicken. Add more water or any components of glaze according to preference. Turn off heat when thick and ready to taste.
In another skiller or large saucepan, steam broccoli and snap peas until slightly soft. They will continue to soften each time they are warmed up, or cook until as soft as desired. I like my broccoli kind of al dente. Set vegetables aside when ready.
Now, cut chicken breast in bite sized pieces, or leave as is, up to you! Stir chicken into sauce to coat evenly.
Optionally, stir vegetables into chicken with glaze or leave seperate.
Cook noodles according to directions on package, top with vegetables, chicken, sliced green onion and sesame seeds. Enjoy immediately or throughout the week!
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