| 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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