My hubby came home earlier this week as I was trying to get a decent photograph of this meal and said “Wow . . . that looks like a real cook’s recipe!” Now, how on earth am I supposed to take that one? He and my kiddos gobbled it down for dinner, and even fought over the leftovers for lunch the next day. My son claimed it one of the best meals he’d ever eaten, and even said “gosh, I think I want to live in Japan so we can have these noodles all the time!” (Apparently they reminded him of our local Japanese Steakhouse.)
A huge thanks to PPP reader Jennifer who sent over the recipe for the noodles. The chicken was good on it’s own, but the noodles just make it fantastic. They also took only a few extra seconds to whip together – just cook your spaghetti and whisk together the ingredients for a yummy sidedish! (Thanks so much Jennifer . . . we loved those noodles and will be making them again & again!)
- 1 lb. boneless chicken breasts, chopped into small chunks Tyson Boneless Skinless Chicken Breasts On Sale $2.49/lb at Kroger, On Sale $2.29 lb. at Bilo, or $2.35/lb. at Winn Dixie
- 1/3 cup flour
- olive oil Use $1/1 Filippo Berio Olive Oil printable
- 1/2 Tbl. salt
- 1 teaspoon balsamic vinegar Use $.50/1 Pompeian Vinegar, I substituted with Red Wine Vinegar because that’s what was in the pantry
- 3 Tbl. ketchup
- 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds) Use B1G1 Old Orchard Frozen Juice printable ~we used the Orange Pineapple Old Orchard Concentrate
- 4 Tbl. brown sugar
- Mix orange juice, brown sugar, vinegar, salt, and ketchup. Set aside.
- Add flour to a small bowl. Dip the chicken breast chunks in flour and shake in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.
- Heat olive oil in skillet and brown the chicken (remember that the chicken will cook in the crockpot, so it just needs to be lightly browned.
- Once chicken is browned, add the chicken pieces to your crockpot. Cover the chicken with orange juice mixture and stir the ingredients.
- Cook on low five hours or high 2-3 hours.
- Serve over noodles or rice.
Note: We halved the recipe which was plenty for our family, but not enough for leftovers. Next time I’ll make the whole batch!
- 1 lb any long, thin pasta we used angel hair pasta
- 1/4 cup low sodium soy sauce Use $1/1 Kikkoman Soy Sauce
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 2 tablespoons sesame oil
- 1/4 teaspoon crushed red pepper flakes optional – we didn’t use them because our kids can’t stand spicy stuff 😉
- 2 tablespoons olive oil Use $1/1 Filippo Berio Olive Oil printable
- 3 green onions, sliced optional (they weren’t in the fridge so we didn’t use them. . . )
- 2 tablespoons cilantro, chopped optional (we didn’t use these either!)
- Cook pasta according to package directions, making sure to add a big pinch of salt to the water.
- Reserve 2 tablespoons of the pasta water before draining.
- Meanwhile in a large bowl add soy sauce and all other ingredients except onions and cilantro.
- Stir with a whisk to combine.
- Add cooked pasta and reserved pasta water to soy sauce mixture.
- Stir well to coat.
- Sprinkle with onions and cilantro. Serve immediately.