Crock Pot Honey Sesame Chicken

Serves 4

Ingredients
6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds)
Salt and pepper
1/2 cup diced onion

2 cloves garlic, minced

1 cup honey
1/4 cup ketchup

 1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch

 1/3 cup water
2 packets minute rice, optional
1/2 tablespoon (or more) sesame seeds

3 scallions, chopped

Directions
Place chicken in Crock Pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Key West Chicken

I was looking for something different, and I had some limes... so BAM Key West Chicken! It was juicy and had a great flavor!

Ingredients
6 tablespoons soy sauce
4 Tbs. honey
2 tablespoon olive oil
Juice of 1 Lime
2 teaspoon minced garlic
1 teaspoon parsley (or cilantro)
2 skinless, boneless chicken breast halves

Directions
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, garlic and parsley.

If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

Chicken and Asparagus Calzones

bevcooks.com
For the Dough:
* 1 cup warm water
* 1 tsp honey
* 1 package dry active yeast
* 2 1/2 cups all-purpose flour
* 1 Tbs. extra-virgin olive oil
* 1 tsp salt

For the Sauce:
* 1 pound tomatoes (whatever you got in the garden) roughly chopped and pulsed until smooth in a food processor
* 1 Tbs. extra-virgin olive oil
* 1 Tbs. tomato paste
* 1/2 red onion, finely diced
* 3 garlic cloves, minced
* 1/4 cup red wine
* 2 Tbs herbs (basil, thyme, oregano) plus more for garnish
* 1 tsp coarse salt
* 1 tsp freshly ground pepper

The Rest:
* 2 chicken breasts, seasoned with salt and pepper, grilled until cooked through and finely chopped
* 1/2 bunch asparagus, ends trimmed, grilled until crisp-tender and finely chopped
* 1 cup shredded cheese (your pick!)
* 1 egg, lightly beaten in a small cup

Directions for the dough:
In a small bowl, mix 1/4 cup water with the honey and dry yeast. Let sit about 3 minutes until the yeast starts to bubble.
In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup water. Mix to combine and knead the dough until it’s soft and elastic, about 5 minutes.
Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for an hour.
After an hour, divide the dough into 4 balls. Place them into 4 smaller, oiled bowls and let rise another 15 minutes.
Roll out each dough ball until it’s about 12 inches in diameter, like a pizza. You’re ready for the filling!
Directions for the sauce:
Heat the oil in a medium saucepan over medium-high. Add the onion and garlic and saute 5 minutes.
Add the tomato paste and bloom 30 seconds.
Stir in the tomatoes, herbs, wine, salt and pepper. Simmer on low for 30 minutes.
Keep the lid off as you’ll want it to reduce and thicken a tad.
Putting it all Together:
On one half of each crust, layer some marinara, diced chicken, asparagus, shredded cheese and a little more sauce. Fold the other side over, sealing with your fingers, like a little pocket.
Repeat with remaining calzones.
Brush each calzone with the egg wash, sprinkle with herbs, and bake for 20 to 25 minutes in a 375 degree preheated oven.
Serve calzones with remaining marinara.

Chicken Salad Sandwich

I don't know if Chicken Salad Sandwich is deemed a "Southern thing", but honestly, I had never heard of them till I moved to the South. This could be because when I was growing up, Tuna Sandwich was my FAVORITE. And since they are almost the same thing when you think of it, may be my mom just stuck with the tuna and didn't bother with the other.
Well, Husband LOVES Chicken Salad Sandwiches every now and then, so it was time to learn what was in this mix. I made it up as I went along, and really, it was tasty! I can see the appeal :)

Ingredients:
shredded chicken (I used a leftover 1/2 of a whole chicken we had last night for dinner; I just picked off the chicken and threw away the bones)
mayonnaise
sweet relish
dijon mustard
parsley
garlic poder
salt and pepper
chopped celery
diced onions

Directions:
Add all ingredients (to your taste) to bowl and stir till well blended. Serve on a croissant (traditional) or any bread (as I did!).

The gang is all here!

Lunch is served! Ps, the flavors are GREAT a day later too! they meld together :)

Homemade Hot "Wyngz"

I told my husband in a text message that I was making "wyngz!!!!!!" for dinner and he cracked up! Hence, my recipe title. So this recipe really fixed our hot wings cravings, and the husband said "I have never had homecooked wings that tasted as good as a restaurants till NOW!" It was soooooo yummy! Maybe this Newly Wife should open up a restaurant ;)

Ingredients:
1 packet of buffalo wings seasoning
1 Cup buffalo wings sauce
3 lbs wings/ drumettes

Direction:
Put uncooked wings in gallon sized baggie and pour seasoning over them. Seal bag and shake. (After, I allowed the wings to "absorb" in the fridge for a couple hours). When ready to cook, preheat oven to 450 degrees, and cook spread out wings on a baking sheet. Cook for 25 min or till done. Turn on broiler when done for added crispyness (but keep watch as to not burn them!). Place cooked wings in a bowl and toss with a cup of sauce. Enjoy! Serve with a bed of rice (a trick we learned from a friend! It keeps the spice down and fills you up too! Plus, goes great with spicy sauce!). Tip: we used regular buffalo spicyness for both the sauce and spices, because mixed together, they get hotter than you think!

Husband showing off the sauce and spice packet! He REALLY enjoyed dinner, can you tell?

After the oven!

Saucy!

Wyngz on a bed of rice! YUMMM! try it ;)

Key West Chicken

Here is a fresh and a little different marinade I found called Key West Chicken from allrecipes.com

Ingredient:
6 tablespoons soy sauce
4 Tbs. honey
2 tablespoon olive oil
Juice of 1 Lime
2 teaspoon minced garlic
1 teaspoon parsley (or cilantro)
2 skinless, boneless chicken breast halves

Directions:
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, garlic and parsley.

If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

Cook in a preheated 350 degree oven, for 30 - 45 minutes or till done. Make sure to cover the pan for easy clean up!

Sweet and Sour Chicken

Why order take-out or go to an Asian restaurant when you can make your self a yummy Asian dish? This one turned out delicious!

Modified from Kikkomanusa.com

Ingredients (Yield: 4 servings)

1 pound boneless, skinless chicken 

2 teaspoon cornstarch 

2 teaspoon Kikkoman Soy Sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil, divided
1 medium onion, cut into 1/2-inch squares
1 cup broccoli (mostly cooked)
1 bottle Kikkoman Sweet & Sour Sauce
[1 can (11 oz.) mandarin orange segments, drained-OPTIONAL]

Instructions

1. Cut chicken into 1/2-inch cubes. Combine cornstarch, soy sauce and sugar in bowl; stir in chicken. Let stand 15 minutes.
2. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove.
3. Heat remaining 1 Tbsp. oil in same pan. Add onion and broccoli; stir-fry 3 minutes.
4. Add chicken and sweet & sour sauce; reduce heat to medium. Cook and stir 1 minute. Gently stir in oranges; cook until heated through. 
5. Serve over rice.

Browning that chicken!

yummm... doesn't that look like the best "take-out" ever? Homemade baby!

Buffalo Chicken Cheese Dip

I cooked some Buffalo Chicken Sandwiches for my husband and my visiting brother last weekend. And although we ate a ton (it was a good batch), we still had a good bit of left overs. There wasn't enough for every one to have Buffalo Chicken for another meal... so I thought, why not make a dip that every one can enjoy! I just made up the recipe as I went, and it turned out well! Let's just say, there wasn't any left for more "leftovers"!

Ingredients:
Left over Buffalo Chicken from  a previous recipe (see the hyperlink!) [about 1-2 chickens worth for the dip]
1 block of cream cheese
1 C cheese (I did a mozzarella and provolone mix, because that is what I had. It worked well! A lot of other people would do a sharp cheddar, and that is tasty too)

Directions:
Heat up Buffalo Chicken on stove. Add cream cheese till melted completely. Add cheese till melted. Serve Hot and with corn chips! Enjoy!

All you need is some Buffalo shredded Chicken, cream cheese, and some extra cheese! I tried a mozzarella/ provolone mix and it was great!

Final Product! We polished this dish off lickity split :) Yummmmm

Buffalo Chicken Sandwich

When we were in college, a fun weekly event was Wednesday WING NITE, when wings were discounted and proved to be a delicious, cheap get-together with friends! Every now and then, my husband and I drool over those silly college cravings but oh buddy, THIS recipe will leave those wings in the dust!
I introduce to you... WINGLESS WEDNESDAY: Buffalo Chicken Sandwiches!!!!!!!!!!!!!!!

Here is a delicious find from mykitchenapron.blogspot.com


  

Add the chicken (frozen is ok), hot sauce, and ranch packet to the crock pot. Cook for about 7 hours on low.

When about an hour is left, take the chicken out and shred using forks. It should come apart easily, and if not, then just let it cook a little longer in the crock pot.

After shredding, let it cook for the last hour till done! Oh I bet your taste buds are drooling by this point ;)

Slow Cooker Buffalo Chicken

3 lb. bag of frozen chicken breasts
1 bottle Frank's Wings Buffalo Sauce
1 packet Ranch Dip Mix
2 TBSP butter

Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
Cook on low at least 6 to 7 hours
Using two forks, shred chicken & return to crock pot.
Add butter.
Cook on low for an additional hour.




I made this recipe with two chicken breasts and lessened up on the sauce and butter when cooking, and it turned out to be the perfect portion for 4 whole sandwiches. We didn't eat our 4th sandwich though... we were so full! So husband ate it for dinner the next night! Works for me!!

We served this on heated rolls with provolone cheese... DELICIOUS! With a side of celery and ranch anyone???

Creamy Chicken Rosa Bake

Creamy Chicken Rosa Bake
from plainchicken.com


2 cups penne pasta
1/4 cup pasta water.
2 large chicken breast, cooked and chopped (I seasoned the chicken with some garlic seasoning)
1 jar (15oz) Bertolli Four Cheese Rosa sauce
1 cup frozen veggies (green peas, broccoli)
2 oz Asiago cheese, grated (or Parmesan or mozzarella)

Preheat oven to 375. In large saucepan, cook the penne pasta for 7-9 minutes (al dente). Reserve 1/4 cup pasta water. Drain the pasta and return to pan. Add chicken, peas, sauce and pasta water. (I dumped the sauce into the pan and added the pasta water to the sauce jar and shook it to get the remaining sauce out of the jar). Mix well. Transfer mixture to 9x13 pan. Top with grated cheese and bake for 25 minutes.

Chicken Pot Pie

It is a cold rainy day and I am craving some hot chicken pot pie... What do ya got Paula Deen!?!?!

from foodnetwork.com (Lady and Sons Chicken Pot Pie)
Ingredients
4 sheets frozen puff pastry (**see my tip for using baguette dough, Below!)
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Paula Deen Seasoned Salt
pepper
2 tablespoon cooking oil
1/3 cup melted butter
2/3 cup flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup cooked carrots, chopped
pinch fresh grated nutmeg (optional)

Directions

Crust: (**see my tip for using baguette dough, below!)
Cut each sheet of frozen puff pastry into 1 strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Beat egg and brush onto each lattice square. Bake at 350 degrees for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.

Filling:
Season chicken breasts with seasoned salt and pepper. In about 2 tablespoons oil, Sautee chicken breasts until cooked, cut into chunks and set aside (you may use precooked chicken breasts). In a large saucepan melt butter and slowly add flour stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic and onion and stir until thickened. Add peas, carrots and chicken. Remove from heat. In 4 oven- proof bowls, fill with sauce and top each with one of your pre-cooked lattice squares. Bake at 350 degrees for 5 minutes until bubbly. Any remaining pie filling may be frozen.

Recipe courtesy Paula Deen






My review: Impressive look over all (mainly from the lattice work)! But the taste wasn't right. My husband ate it all and wanted more, but agreed, it wasn't what you would expect from a pot pie. I see pot pies as a creamy filling, and this turned more into a dough. I would definitely be willing to learn more about adding flour to recipes, seems more of a chemical thing that I am not grasping here... but I don't think this recipe was right anyways. I followed it precisely. So I will learn more about flour adding, and research a new recipe for the filling.
But the lattice crust was IMPRESSIVE! My husband even thought it looked professional!
But I "cheated" on that:
**I used baguette dough (from the refrigerated tubes) (which is WAY cheaper!!! than puff pastry) and pinched two triangles together to make a rectangle. Then I cut four strips. I stretched each to the desired length, then I weaved them on a baking pan. THEN I did the egg and brush. Cooked at 350 for about 7 minutes.

Potato Chicken Pot Pie

Ingredients:
4 potatoes, approx. 2 lb., peeled and cut in chunks
2 1/2 cups milk
2 tbsp butter
1 tsp salt
1/2 tsp pepper
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 tbsp Dijon mustard
2 tsp lemon juice
1/2 tsp dried thyme
2 cups cooked turkey or chicken, cubed
1 1/2 cups frozen mixed vegetables
2 tbsp grated Parmesan

Directions:
In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or until tender; drain and mash with 1/2 cup milk, 1 tbsp butter and half each of the salt and pepper.
Meanwhile, in saucepan, melt remaining butter over medium heat; cook onion and garlic for 5 minutes or until softened. Add flour; cook, stirring, for 1 minute.
Gradually whisk in remaining milk, salt and pepper, mustard, lemon juice and thyme; cook, whisking often, for 10 minutes or until thickened.
Add turkey and vegetables; cook for 5 minutes or until vegetables are tender.
Pour into 8-in. casserole dish. Spread potatoes over top; sprinkle with Parmesan. Broil for 2 minutes or until golden.


I made this and it was a great alternative to pastry on the pot pie; It made it more of a Sheppard's pie really. I can't find the picture I took of it, but it was really good and worth making! My Husband LOVED it too!

Zesty Slow Cooker Chicken Barbecue

Ingredients

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Directions

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

This was SOOOO easy to make and so delicious! My husband thinks I could open a restaurant with this! Now I don't know about that... but this meal was gone quick and tasted YUMMY!!!!!!!!!!!! I have a picture some where of it, I will post when I can!

Seared Chicken Breasts with Lemon Herb Pan Sauce

Ingredients:
1/3 cup Fresh Parsley, chopped
1 tablespoon Fresh Thyme, chopped
1 tablespoon Fresh Lemon Peel, sliced into thin strips
2 medium size Garlic Cloves, Pressed {through garlic press} or minced
3-4 tablespoons of Butter
4 Boneless, Skinless Chicken Breast Halves {brought to room temp}
1/4-1/2 cup of good Chicken Stock

Directions:
In a small bowl toss together the chopped parsley, thyme, garlic and sliced lemon peel.

Season the chicken with kosher salt and black pepper.

In a large 12 inch skillet over medium-high heat cook chicken in butter for about 6 minutes or until browned, turning only once in between. Transfer to plate.

Remove the skillet off of the heat; add in the stock and scraping up the brown bits. Add in 3/4 of the lemon/herb mixture. Return back to the heat and bring to a simmer, stirring. Return the chicken back to the skillet, turn to coat, simmer covered for about 6-8 more minutes or until chicken is no longer pink.

Serve with pan sauce and garnish with remaining herb/lemon mixture if desired.

Throw-It-Together Mexican Chicken Casserole

I wanted to make a mexican casserole tonight for dinner... but found some ingredients were lacking on my end. Instead of going to the grocery store, I made my own variation!

Ingredients:
1 chicken breasts, cut up into small cubes
1 cup salsa
1 cup uncooked rice
1 cup water
1 cup onions, diced
1 can cream of chicken
1 tsp ground pepper
1/2 tsp salt
1/2 tsp paprika
1 1/2 cup frozen diced green beans
3/4 cup shredded cheese

Directions:
Preheat oven to 350 degrees.
Mix all ingredients together in a bowl. Pour all into a 9X13 casserole pan. Cover top with foil. Cook at 350 for 1 hour and 30 minutes, or until bubbling and make sure the rice is cooked.

Blazin' Buttermilk Wings (UPDATED)

I think my hot wings obsession started in college. Wednesday Wing Nite was a HUGE event, where you could get wings for $0.25 each! Which makes a "starving college student" sooooo happy! Well, it has been a year now since I graduated college... and my taste buds are just BEGGING for some of those crispy spicy hot wings! I have never really made wings before, but I am going to try. And I found this awesome easy and tasty recipe from Sandra Lee Semi-homemade cooking! This is what I will be making this weekend! Question for you to answer! Which do you prefer: Wings or Drummettes? I am a drummettes girl myself :) Tommy likes the wings. Together we are the perfect hot wings match! haha

Total Time:
4 hr 28 min
Prep
10 min
Inactive
4 hrs (the wings have to soak for 4 hours)
Cook
18 min


Ingredients
1 quart buttermilk (they sell LowFat and NonFat buttermilk too!)
2 (1.6-ounce) packs buffalo wing seasoning
1/4 C hot sauce
4 lbs chicken wings (thawed)
Blue cheese dressing (or ranch), for dipping
(Real blue cheese crumbs to top off the Blue cheese dressing, if you want to get fancy!)
Carrots and celery, cut into 1/4-inch slices

Directions

In a large bowl, stir together buttermilk, wing seasoning, and hot sauce. Add drummettes and be sure all are coated. Cover with plastic wrap and refrigerate at least 3 to 4 hours, preferably overnight.


(next time I make these, I am going to try putting them in a zip-lock baggie and using less buttermilk, because I always feel funny throwing away so much liquid!)


INDOOR: Preheat broiler. Remove wings from refrigerator and let sit at room temperature for 30 minutes. Place wings on foil lined baking sheet or broiling pan. Broil 15 to 20 minutes turning occasionally or until cooked.



OUTDOOR: Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Remove wings from refrigerator and let sit at room temperature for 30 minutes. Grill 12 to 18 minutes, turning occasionally, ending with skin-side down.

Serve with blue cheese/ranch dressing, celery sticks, and carrot sticks.


YUMMMMMMMMMMMMMMMMMMMM!

Servings: about 3-4.

Quick and Easy Chicken Noodle Soup

I am catching a cold, and so chicken noodle soup is what's for dinner! I don't have time to make my own broth... nor do I have the left over chicken bones to make the broth... so here is a simple recipe to get that homemade chicken noodle soup in a pinch :)


Ingredients:

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped already cooked chicken breast
1 1/2 cups egg already cooked noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste


The gangs all here!!!

Directions:


This recipe uses some pots... a pot for noodles, a pot for the chicken, a pot for the soup! Thank goodness husband does the dishes when I cook! ;)
1. In a large pot over medium heat, melt butter. Cook onion, carrots, and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.





Serves about 6 servings. It is GREAT as a left over meal! The flavors really mature and another plus? You cooked it once to eat it multiple times! yay!

Rice A Roni Chicken Teriyaki

Here is another Rice A Roni modified meal with a little Asian flavor! When my Rice A Roni boxes are all gone from the pantry, I will try experimenting with making the dishes without Rice A Roni, all from "scratch"! I will keep you posted! But until then, try this easy and fairly cheep recipe! It's good as a lunch left over too!

Ingredients
1 package RICE-A-RONI® Chicken Teriyaki
1 uncooked, boneless, skinless chicken breast, cut into small pieces
1 tablespoons margarine
2 cups water
1 1/2 cups broccoli (or any veggie)
1 minced garlic clove

Directions
1. In large skillet, sauté rice-vermicelli mix with 1 Tbsp. margarine over medium heat until vermicelli is golden brown, stirring frequently.
2. Slowly stir in 2 cups water, Special Seasonings and 1 uncooked, boneless, skinless chicken breast, cut into pieces; bring to a boil.
3. Cover, reduce heat to low and simmer 15-20 min. or until rice is tender and water is absorbed.
4. In a microwave safe bowl, cook veggies for about 4 min (covered with plastic wrap) then add to skillet with minced garlic when about 3 min of simmering remain. Let skillet stand 5 min. before serving.


Serves 2-3.

Rice A Roni Buttery Herb Chicken

When I was engaged, my college girlfriends wanted to throw me a bridal shower! They wanted to do something different than the showers I had had before, so they decided upon a Pounding! A pounding is an old fashioned type of shower that was given to brides back in the "day". You give a pound of some sort of food instead of a gift! So they stocked up my pantry full of fun foods and paper products, and we all stocked up on great memories together as we celebrated the evening!
So one of the many items I was gifted was an assortment of Rice A Ronis!!! All flavors! So I thought, I should make a complete meal out of this! Add some chicken, add some veggies and BAM! A full on meal in less than 20 minutes! I will post another Rice A Roni recipe for reference :)

Ingredients
1 package RICE-A-RONI® Herb and Butter
1 skinless chicken breast, cut into small pieces
1 tablespoon margarine
2 cups water
1 cup frozen broccoli

Directions
1. In large skillet, sauté rice-pasta mix with 1 Tbsp. margarine over medium heat until rice mixture is golden brown, stirring frequently.
2. Slowly stir in 2 cups water and 1 uncooked, boneless, skinless chicken breast, cut into pieces; bring to a boil.
3. Cover, reduce heat to low and simmer 15 min.
4. Cook frozen broccoli in microwave safe container, cover with plastic wrap, for 4 minutes.
5. Stir in Special Seasonings to skillet. Cover; simmer additional 10-15 min. or until rice is tender and water is absorbed. Let stand 5 min. before serving.
Add the 1 cup frozen broccoli during last 5 min. of simmering.



Serves 2-3.

Chicken with Noodles and Basil

Our home loooooooves Asian cuisine and anything Asian inspired with every day ingredients I attempt to make! This recipe here is a winner! It is savory and healthy, and is good as a meal, but could also be a side dish. And the best part? It uses a lot of ingredients you may already own! So... give it a try!

Ingredients
1 tbs sesame oil
1 - 2 large skinless boneless chicken breast halves, Chopped into little pieces
1 tbs soy sauce
1 tbs honey
10 oz thick or medium ready-to-use udon noodles
handful of fresh basil leaves, torn (I've also used dried basil, and it's ok)



Directions
Heat the oil in a large wok or frying pan over medium-high heat. When hot, swirl it around the pan, and add the chicken. Stir-fry quickly for a few minutes until beginning to turn golden. Remove from the pan, and set aside to keep warm.
Add the soy sauce and honey to the pan, and let bubble for a minute or so. Return the chicken to the pan along with the noodles, and stir so that everything is well coated.
When ready to serve, stir in the basil. Serve immediately.



Feeds about 2 (though the recipe says 4) but it depends on how much noodles you make.



Using chopsticks is a cute touch! ;) Enjoy!