 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This Asian-style chicken recipe features a mixture of chicken, Chinese cabbage, carrot, and ginger flavored with soy sauce and rice wine and served over cooked soba noodles for a hearty main dish. Ingredients:
7 tablespoons low-sodium soy sauce, divided |
1/2 pound skinned, boned chicken breast, cut into bite-size pieces |
2 teaspoons vegetable oil, divided |
2 cups vertically sliced onion |
1 cup (2-inch) julienne-cut carrot |
6 cups coarsely shredded napa (chinese) cabbage |
1/4 cup sake (rice wine) or dry sherry |
1 tablespoon minced peeled fresh ginger |
2 teaspoons sugar |
1/4 teaspoon salt |
4 1/2 cups cooked soba (about 9 ounces uncooked buckwheat noodles) |
Directions:
1. Combine 3 tablespoons soy sauce and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes, turning occasionally.
2. Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; cook 3 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil, onion, and carrot to skillet; stir-fry 2 minutes. Add cabbage; stir-fry 2 minutes or until cabbage begins to wilt.
3. Combine 1/4 cup soy sauce, sake, ginger, sugar, and salt. Pour sake mixture over cabbage mixture. Add chicken and soba; toss well to coat. Cook 1 minute or until thoroughly heated.
|
|