| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Stern1 | 1 | servings | |
INGREDIENTS
| 1 | lb | Boneless; skinless chicken |
| ; breasts, cut into | ||
| ; small chunks or | ||
| ; slices 500 g | ||
| 2 | tb | Teriyaki glaze; (homemade or |
| ; commercial) 25 mL | ||
| 2 | tb | Vegetable oil 25 mL |
| 1 | sm | Onion; sliced 1 |
| 2 | Cloves garlic; finely chopped 2 | |
| 1 | tb | Chopped; fresh ginger root |
| ; 15 mL | ||
| 1 | Carrot; cut into | |
| ; matchsticks 1 | ||
| 1 | Rib celery; cut into | |
| ; matchsticks 1 | ||
| 1 | Zucchini; cut into | |
| ; matchsticks 1 | ||
| 1/2 | lb | Bean sprouts 250 g |
| 1 1/2 | c | Chicken stock; dashi or water 375 |
| ; mL | ||
| 3/4 | lb | Udon noodles or spaghetti 375 g |
INSTRUCTIONS
In a small bowl, marinate chicken in teriyaki glaze for 1/2 hour to overnight in the refrigerator. To cook, heat oil in a large, deep, preferably non-stick skillet or a large heavy wok. Add chicken and stir fry until chicken is browned. Add onions, garlic and ginger and stir fry about 1 minute. Add carrots, celery and zucchini and stir fry 3 minutes until vegetables just begin to wilt. Add stock and bring to a boil. Cook gently 2 minutes until chicken is cooked through and add bean sprouts. Meanwhile, cook noodles in a large pot of boiling, salted water until almost tender. Drain and add to chicken and vegetables. Toss pasta with vegetables in the pan over gentle heat for a few minutes until noodles absorb liquid. Taste and adjust with salt and pepper if necessary. Serve in large bowls. Converted by MC_Buster. NOTES : Makes 6 servings Converted by MM_Buster v2.0l.
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