This week, I decided to try making something a little more complicated. I chose a soy glazed chicken recipe and paired it with some rice noodles and veggies.  What you need is:

Ingredients:

  • 8 boneless/skinless uncooked chicken thighs
  • 1 bag of rice vermicelli noodles
  • 1 bunch green onions
  • Tray full of mixed veggies (I used broccoli, cauliflower and carrots)
  • Chili powder
  • Salt and pepper
  • 1 Tbsp of olive oil

Chicken marinade:

  • 1/4 cup of brown sugar
  • 3 Tbsp of soy sauce
  • 2 Tbsp of grated ginger
  • 1 Tbsp olive oil

Noodle Sauce:

  • 1 tsp of garlic powder
  • 4 Tbsp of butter
  • 2 tsp of soy sauce
  • 2 Tbsp of brown sugar
  • 1 tsp of sesame oil
  • 2 Tbsp of oyster sauce

Step 1: Prepare marinade and pour over chicken and marinade overnight

Step 2: Clean and cut up mixed veggies and place on baking sheet. Drizzle with with olive oil and sprinkle with chili powder, salt and pepper.  Put into oven and cook at 350 F until veggies are tender (~ 40 mins)

Step 3: Take chicken and the marinade and place in a  pan. Cook with the lid on until chicken is cooked. Remove chicken from pan and allow the rest of the sauce to reduce into a sticky glaze stirring regularly . Toss chicken with glaze and green onions.

Step 4: Boil water and boil the rice noodles till tender (~ 4 min). Drain and place into sauce pan. Add the noodle sauce and stir to incorporate.

Step 5: Assemble the chicken, noodles and vegetables into containers to make pre-portioned meals for the week.

Step 6: Cover and refrigerate, reheat in microwave when ready to eat.