Sticky Balsamic Glazed Chicken Noodles And Veggies
Another budget-friendly and DELICIOUS meal! Of course, cost will vary depending on where you live. Where I live, this meal broken down is $18.86
Servings: 4 servings
Ingredients
- 3-4 lb chicken leg quarters
- ½ cup balsamic vinegar
- ½ cup honey
- ¼ cup soy sauce
- ½ cup brown sugar
- 4 garlic cloves minced
- 2" piece ginger peeled and chopped
- ¼-1/2 teaspoon crushed red pepper flakes
- 1 lb green beans trimmed
- 2 tablespoon olive oil
- 8 oz mushrooms sliced
- 2 3.5 oz packages Asian noodles (I used Momofuku)
- 1 tablespoon chili crunch oil, optional
- 1 tablespoon sesame seeds
- ¼ cup sliced green onions
Instructions
- In a bowl, whisk together vinegar, honey, soy sauce, brown sugar, garlic, ginger, and red pepper flakes. Marinade the chicken leg quarters in the refrigerator 4-24 hours.
- Preheat the oven to 400ºF.
- Transfer the marinade to a small saucepan. Bake chicken for 25 minutes.
- While the chicken is baking, bring the marinade to a boil, then reduce the heat to a slow simmer. Cook over low heat, stirring as needed, for about 15 minutes or until thickened.
- After the chicken has cooked for 25 minutes, brush on the marinade. Cook for 15 minutes more, brush on marinade again, bake an additional 5-10 minutes or until an internal temperature of 165ºF is reached. Transfer the chicken to a serving dish and sprinkle with sesame seeds and green onion.
- Cook noodles per package directions and drain
- In a large skillet or wok on medium-high heat, add oil. Once hot, add beans and mushrooms. Toss and sear for 4-6 minutes. Once tender and beginning to sear, transfer the cooked noodles to the skillet. Toss together the veggies, noodles and noodles seasoning packet sauce.
Video
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