Tonight, I had a craving for some type of Asian food and this is what I decided on:

Teriyaki and Sesame Horseradish Glazed Chicken Thighs Over Rice Noodles with Sweet Potato and Steamed Broccoli:
6 boneless-skinless chicken thighs, 1 whole sweet potato (washed and peeled), 3 tbsp sesame seeds, 1 cup chicken broth, 1 cup teriyaki sauce, 1/4 cup horseradish, 2 cloves garlic, 1 tbsp ginger powder, 1 head broccoli, 1/2 package rice noodles

Instructions: preheat oven to 425 degrees. Marinate chicken with a mixture of Teriyaki, chicken broth, horseradish, garlic, ginger and sesame seeds. Cut the sweet potato into 1-inch cubes or slices and place in baking dish with chicken. Bake for 35 minutes exactly. While the chicken and potatoes are baking, steam broccoli and boil rice noodles. Serve chicken and vegetables over the noodles and pour extra marinade at the base of the dish over everything.

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