Thursday, November 20, 2008

From the Archives: Teriyaki Chicken Thighs with Asian Noodle Salad

Chicken Teriyaki

I came home Tuesday evening to find my chicken thighs were still frozen solid. I could thaw them the rest of the way in the microwave, sure, but why would I do that when my parents were offering to buy me Panera?

I never turn down black bean soup and 1/2 a mediterranian vegetable sandwich (which is my absolute favorite).

So, I let the chicken finish thawing for another day and made my entire family these Teriyaki Chicken Thighs with an asian noodle salad. It wasn't exactly a cold-weather meal, but I really like these chicken thighs. And the noodle salad complements it well. Just a tip on timing so it doesn't take an hour to make this meal. Put the water to boil first, then marinade the chicken, then put the noodles in and chop the veggies for the salad while the noodles cook. Then cool the noodles and cook the chicken.

I ended up not marinating the chicken, but broiled and basted instead. I didn't create a plan of attack first and didn't realize the chicken had to marinade. Oops.

Other than that, it was as great as always and the entire meal comes out to 8 points.

1 comment:

glidingcalm said...

your chicken dishes always look AMAZING!!! and i love the muffin meatloaves! i've got to try that!!!

have a wonderful weekend!!