Teriyaki Chicken & Noodles

If I had to pick on Asian Sauce to live off for the rest of my life it would be Teriyaki. I can't help it. I love it. The biggest thing that saddens me about Teriyaki though is that people so often think it has to be served with rice. Don't get me wrong as we have pointed out I'm a pretty big rice fan, but Teriyaki is a sauce for all man kind. It does not discriminate against any type of side, I SWEAR!!!

What you'll need:

Sauce:
    1/2 cup soy sauce
    1/4 cup water
    2 tsp sesame oil
    2 tbsp sweet rice wine
    2 tbsp brown sugar
    1/4 cup sugar
    2 gloves minced garlic
    1 1/2 tsp minced ginger
    1 tbsp cornstarch
    dash of water

3-4 chicken breast
1 Large onion
2 cups fresh green beans
any type of noodles you like

Rules:
    cornstarch is a preference. If you want your sauce thicker add more is you want it a little more on the watery side add less.
Cook sauce first and let it sit. The longer it's on the stove simmering or in the fridge sitting the stronger the flavors will be.



Start:
Cut large onion and set aside.
Mince Garlic and set aside.
Cut chicken breast into small bite size pieces and set aside.
Put noodles on to boil in a large pot cooking as directions for your noodles requires.
Mix all ingredients for sauce together except cornstarch and dash of water on the stove top in a deep pot on medium high heat. In a small cup combine cornstarch and a little bit of water. Just enough to dissolve the cornstarch. When sauce has reached a boil pour cornstarch mixture in and stir. Let simmer on low heat while you cook your chicken.
In a large skillet put in your cut up onion and chicken. Cook on medium high heat for 5 minutes or until chicken in completely done.
Add chicken, onions, and green beans to large pot with sauce and cook until green beans are cooked. You want them hot but still crisp.
Add noodle and stir all ingredients together. Serve.