Oven Baked Teriyaki Chicken Thighs and Stir Fry Noodles - Talley Farms Box

Ingredients

• Dinner
• 4 chicken thighs, bone in, skin on
• 1/2 cup teriyaki
• Fresh cracked pepper
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 Tbsp rice wine vinegar
• 1 Tbsp oyster sauce
• 1 Tbsp ketchup
• 1 Tbsp maple syrup
• 1 tsp sesame oil
• 2 garlic cloves, minced
• 1 Tbsp cornstarch
• 2 Tbsp water
• 1 package Chinese wheat noodles
• 1 Tbsp vegetable oil
• 6-8 mushrooms, sliced
• 1 carrot, cut into matchsticks
• 1 shallot, sliced
• 1 head broccoli, floretted
• Place chicken thighs into a freezer bag with teriyaki and let marinade for at least 1 hour or over night.
• Bring a pot of water to boil and cook noodles according to package directions. Drain and rinse in cold water.
• Heat a wok or large skillet to medium high heat. Add vegetable oil and sauté the veggies until browned but still slightly crisp. Remove veggies from the pan and reserve in a bowl.
• Add stir fry veggies and noodles back to the hot pan and dress with remaining sauce (use as much as you prefer and save the rest for future recipes). Serve with chicken thighs.
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