Teriyaki Chicken Tenders and Asian Noodle Salad for Back to School—CBS Atlanta Better Mornings

Last week I appeared on Atlanta’s CBS Better Mornings to share some easy recipes and reinventions for back to school. I made a breadless Teriyaki Chicken Tender, which we then reinvented into multiple meals. For example, you can do an Asian Noodle Salad for dinner on Day 2, lettuce wraps for lunch on Day 3, and mix-and-match the chicken or noodle salad for kids’ lunches throughout the week. Thankfully my little sister Lauren was in town and helped 33-week-pregnant-me prep all the food for the segment—and she’s a natural at food styling! Here’s a pic of us on set! Debra Shigley on CBS Better Mornings Atlanta

Chicken Teriyaki Strips

6 boneless chicken breasts, cut into thin strips

2 cups Teriyaki Sauce

Cooking Spray

Sesame Seeds, lightly toasted.

  1. Marinate chicken in Teriyaki sauce for at least 20 minutes.
  2. Heat a non-stick pan over medium heat and spray with cooking spray.
  3. Place chicken in pan (about 10 strips at a time), and cook until crisp, browned and cooked through, turning once. Add more cooking spray as needed.
  4. Roll freshly-cooked chicken strips in sesame seeds.

Asian Noodle Chicken Salad

For the Dressing:

1/4 Cup Rice Vinegar

1/4 Cup Fresh lime juice

1/2 Cup light brown sugar

2 teaspoons fresh garlic

1/2 teaspoon freshly grated ginger

3 Teaspoons Sesame Oil

2 Teaspoons Low-Sodium Soy Sauce

1/2 Teaspoon Crushed Red Pepper

Dash of kosher salt.

For the Salad:

7 oz. Rice Noodles

2 cups Red Cabbage, shredded

1 large carrot, shredded

1/2 English Cucumber, seeded, halved and thinly sliced

Leftover Chicken Teriyaki Strips, cut into bite-sized pieces

1/4 cup Thai Basil, chopped

1/4 cup Cilantro, chopped

Crispy Fried Shallots*

  1. Cook rice noodles according to package instructions. Drain, set aside, and toss with a drop or two of sesame oil.
  2. Combine ingredients for dressing in a small bowl and whisk.
  3. Assemble salad ingredients in a large bowl, add dressing and serve!
  4. *To make the crispy shallots, slice up two shallots into 2mm slices. Heat 4 tablespoons oil (or enough to cover shallots) over medium low heat. Add shallots and cook until golden brown. Drain on paper towels. Fried Shallots can be stored in the fridge in an airtight container.

Teriyaki Beef with Broccoli Noodle Stir-Fry — Episode 11

Stir-fry is a staple weeknight meal in our house, and a simple way to shake things up is to swap out the standard rice accompaniment for an Asian-style noodle instead. In this episode, I’m reinventing the Honey Balsamic Filet we made a few weeks back. Even if I have just an ounce or two of steak leftover, I’ll wrap it up to make this stir-fry the next day. A little meat goes a long way, especially when you slice it very thin and add the veggies.

Saucy Beef with Broccoli Noodle Stir Fry

Use noodles instead of rice to liven up your weekly stir-fry.

Use noodles instead of rice to liven up your weekly stir-fry.

Leftover Honey-Balsamic Filet, cut thinly, crosswise, into bite-sized pieces

2 large heads broccoli

8 oz Ramen, Udon or Soba noodles

½ cup chopped onions

1 large carrot, sliced

 4 Tablespoons Soy Vay Teriyaki sauce*

Splash of low sodium soy sauce

Sesame Oil & Vegetable Oil

  1. Cook noodles according to package instructions. Drain, rinse and toss with a few drops of sesame oil.
  2. Heat a Tablespoon of vegetable oil and a teaspoon of sesame oil in wok over medium high heat.
  3. Add beef and stir-fry until edges brown and crisp.
  4. Add a bit more oil, broccoli and continue cooking until broccoli is crisp tender. Add noodles and Teriyaki and soy sauce and cook for about two minutes, until heated through and noodles get a little crispy.

*For a midsummer twist, you could substitute a store-bought peanut sauce for Teriyaki and serve cold.

If you want to reinvent the filet as a beef fried rice dish, you can try my Trader Joe’s Cheat, also.

Enjoy!

My top: Michael Stars Double Front Shine V-Neck

Photo: Kofi Oliver

 

Egg and Vegetable Fried Rice (with a Trader Joe’s Cheat!) – Episode 4

It’s easy to make fried rice a meal when you add a little extra protein, either meat or eggs, and a heaping of fresh veggies. In this episode, I’m going for a vegetarian option, so we’ll be adding eggs, scallion, and other crisp-tender goodness. Oh, by the way, yeah, I start with a bag of Trader Joe’s frozen vegetable fried rice. But believe me, the few little tweaks you see here take the meal from “Okay, that was easy and tasted good” to “Okay! I could even serve that for guests!”

If you’d like to make this recipe from scratch and ditch the prepared rice, just use 4 cups of day-old COLD rice from the fridge, and add about 2 tablespoons of soy sauce, mixed with a few teaspoons water for your sauce at the end.

Egg and Vegetable Fried Rice (with Trader Joe’s Cheat)

Chunky vegetables makes fried rice so much more delish.

Chunky vegetables make fried rice so much more delish.

One bag frozen, prepared veggie fried rice, like Trader Joe’s brand

Two cups fresh broccoli florets

one bunch scallions, roughly chopped

2 eggs, beaten

Two medium-sized chopped carrots

1 Tablespoon low-sodium soy sauce or Teriyaki sauce

1 Tablespoon sesame oil, divided

1 Tablespoon vegetable oil, divided

  1. Heat 1 ½ teaspoons of vegetable oil in wok, over medium-high heat.
  2. Add eggs and scallions, breaking up as it cooks. When egg is light golden brown, push mixture to one side of pan.
  3. Add 1 ½ teaspoons of sesame oil to wok.
  4. Add Broccoli and carrots to wok. Cook over medium-high heat until still crisp (about 3 minutes), combining with egg and scallions.
  5. Add remaining oils and bag of frozen Trader Joe’s vegetable Fried Rice, or 4 cups cold rice. Cook until heated through (and rice is a bit crispy), about 5 minutes.
  6. Just before removing from heat, add soy sauce and stir well.
  7. Serve with Sriracha Sauce, if you’re so inclined. Yum!