Add noodles to a large saucepan of boiling salted water and stir well to separate noodles. Boil uncovered for 3 minutes or until noodles are tender and then drain the noodles and rinse under cold water. Make sure that the noodles are well drained. Cut the chicken into small serving size pieces and
The beauty of foil packets is that there's no mess to clear up. No fat is needed, either. Here, I use a simple ginger-garlic soy mixture to add flavor to the chicken breasts. Enjoy with some steamed rice.
To prepare the marinade, in a gallon-size sealable plastic bag, combine the parsley, vinegar, soy sauce, ginger and garlic; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate 30 min.
Transfer the chicken and marinade to the pan; add the potato. Bake, covered, until the chicken and potato are partially cooked, about 15 minutes longer. Uncover and bake until the chicken is cooked through and the potato is tender, about 15 minutes longer. Serve the chicken and potato, spooning any
"Writes Candy Snyder from Salem, Oregon, 'Whether you serve these moist and tender chicken strips as an appetizer or main dish, they're sure to satisfy your hungry bunch. The five-spice powder and red pepper flakes add a bit of zip.'"