It was Asian-inspired cuisine today with chicken teriyaki stir fry and a salad made with Ramen noodles!


Home-made teriyaki sauce, fresh veggies, and Asian flavors combined to make a dinner treat everyone could enjoy!

Here’s the teriyaki recipe:

2/3 c soy sauce
2 tbsp white sugar
1 tsp ground ginger
1 clove garlic, minced
Combine all ingredients until sugar is dissolved. If you’re over 21, you can add 1/4 c cooking sherry for extra flavor depth.

Stir Fry:

1 lb. boneless, skinless chicken breasts, cut into strips
1 red bell pepper, cut into strips
1 can baby corn, drained and cut into 1/2-inch pieces
2 cans sliced water chestnuts, drained
2 cans bamboo shoots, drained
12 baby carrots, cut into thin slices
1 handful snow peas (the flat ones)
1 medium sweet onion, chopped
2 cloves garlic, minced
2 tbsp sesame seeds
3-4 tbsp vegetable or canola oil
1 tbsp sesame oil


  • Heat the oil in the bottom of a deep skillet on high until water dropped into it sizzles.
  • Carefully add chicken and sautee until brown.
  • Add onion, carrots, garlic and sesame seeds.
  • Stir often, but not constantly, until onions are clear.
  • Add the rest of the veggies, cook until peppers are soft but not limp – about 2 minutes.
  • Add sauce and heat until boiling, about 3 minutes.
  • Serve over rice.

Asian Salad:

1 lb. bag of cole slaw mix
2 pkg Ramen noodles, chicken flavor
Small pkg slivered almonds
6 green onions, chopped
1/2 c sunflower seeds
For dressing:
1/2 c vegetable or canola oil
1/2 c apple cider vinegar
1/2 c white sugar
Flavor packets from Ramen noodles


  • Break the Ramen noodles up into small pieces.
  • Combine cole slaw mix, Ramen noodles, almonds, and half of the sunflower seeds in a large bowl.
  • Combine all dressing ingredients in small bowl and whisk until combined.
  • Pour dressing over salad.
  • Add other half of sesame seeds and green onion on top as garnish.

Kitchen Hints:

  • Chicken is way easier to cut when it’s slightly frozen. If you have the time, stick your chicken in the freezer for an hour or so before cooking to make slicing easier!
  • Use the lid of cans to drain off the liquid inside. Just be careful about sharp edges!
  • Bell peppers can be tricky to clean – but they don’t have to be! Cut out the top around the stem, cut in half, then cut out the membranes inside and wash out the seeds.
  • Ever wonder what the heck that mallet is doing in your kitchen drawer? It’s waiting patiently to be used to break up graham crackers for a no-bake cheesecake or – in this case – for breaking up those dry Ramen noodles! But it’s really a meat tenderizer. When you use it to pound meat, it breaks up the fibers of your meat to make it less chewy. Perfect for those inexpensive cuts of beef!

201 N. Center St.
Plymouth, IN 46563

Monday - Thursday  9:00 am - 8:00 pm
Friday - Saturday  9:00 am - 5:30 pm
Sunday 1:00 pm - 4:00 pm









Plymouth Public Library