Poultry Recipes -Japanese Chicken Stir-fry with Soba Noodles

Recipe from inmamaskitchen.com

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Chicken Stir-Fry with Vegetables and Soba Noodles

1-1/2 lbs. boneless skinless chicken breast halves, flattened slightly, cut into 1/2 inch strips
1 tablespoon dark sesame oil
2 large garlic cloves, minced
1 tablespoon fresh ginger root, peeled and minced
1/4 teaspoon crushed red pepper
3 tablespoons.soy sauce or tamari
2 teaspoons cornstarch
2 tablespoons chicken stock, to dissolve cornstarch
1/2 cup chicken stock
1/4 cup rice wine vinegar
1 tablespoon honey
1 tablespoon light sesame oil
6 scallions, white and green parts, cut into 1 inch pieces
1/2 red bell pepper, seeded and thinly sliced
1 lb. sugar snap peas, including tendrils and leaves
1/4 lb. cooked buckwheat soba noodles, tossed with dark sesame oil

Method

Mix together dark sesame oil, garlic, ginger, pepper, and 1/3 of the soy sauce in a mixing bowl. Whip with a fork to mix. Add chicken strips and toss to coat pieces well. Marinate for 15 minutes.

Dissolve cornstarch with small amount of chicken stock. Whisk together the cornstarch mixture, chicken stock, the remaining soy sauce, vinegar, and honey in a small bowl. Heat a wok to be hot but not smoking./ Swirl in the light sesame oil i. Add the chicken strips, reserving the marinade, and stir-fry 2-3 minutes, or until lightly browned. Sprinkle in scallions, bell pepper, and a little of the marinade and stir-fry 1 minute more. Add remaining marinade and stock mixture and bring to a boil, cooking 2-3 minutes, or until the chicken strips are done and the sauce thickens.

In the last minute of cooking time, add the sugar snap peas and cook until just wilted. Place the hot noodles in a large serving bowl, top with the chicken, peas, and sauce, and toss to mix.

Contributor: pat ciesla

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