Teriyaki Chicken with Noodles, Mushrooms and Bok Choy

On Fridays, Jamie and I are often uncertain when the decision arises to eat or not to eat before drinking. If one desires to rip shit up on a Friday night, one must consider what level of intoxication they want to achieve and if eating a meal is going to compromise said goal. On the other hand, if you choose not to eat before diving in to a cesspool of excessive alcohol consumption and drunk texting; Saturday and possibly even Sunday will be consumed with overwhelming and monstrous agony as you lie restless, in a cradle of immeasurable shame. This is called, The Friday Night Special. 

To avoid the above, without stating the obvious; small, delicious meals are critical on Friday nights and this dish is perfect: 

Teriyaki Chicken with Noodles, Mushrooms and Bok Choy 

  1. Marinade chicken breasts over night then cook for 30 minutes at 400 ° turning once and basting with extra marinade while cooking. I cheated and used store bought teriyaki marinade. 
  2. Cook ramen noodles and rinse under cold water then set aside. 
  3. Cook mushrooms (crimini) and onions with garlic, pepper, sesame seed oil and soy sauce, add noodles and more soy sauce/oil if needed. 
  4. Rinse bok choy and heat pan on high. Add oil, throw in bok choy, put a lid on it and cook for 2 minutes. Add a splash of water, a bit of butter, put the lid back on and cook for another 2 – 3 minutes. 

Sprinkle with sesame seeds. 

Note* Try miso dressing on the bok choy. 

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