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Ingredientes
- 1 lb Boneless, skinless chicken breasts, cut into small chunks or possibly slices 500 g
- 2 Tbsp. Teriyaki glaze, (homemade or possibly commercial) 25 mL
- 2 Tbsp. Vegetable oil 25 mL
- 1 sm Onion, sliced 1
- 2 x Cloves garlic, finely minced 2
- 1 Tbsp. Minced, fresh ginger root 15 mL
- 1 x Carrot, cut into matchsticks 1
- 1 x Rib celery, cut into matchsticks 1
- 1 x Zucchini, cut into matchsticks 1
- 1/2 lb Bean sprouts 250 g
- 1 1/2 c. Chicken stock, dashi or possibly water 375 mL
- 3/4 lb Udon noodles or possibly spaghetti 375 g
Direcciones
- 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 possibly a large heavy wok. Add in chicken and stir fry till chicken is browned.
- Add in onions, garlic and ginger and stir fry about 1 minute. Add in carrots, celery and zucchini and stir fry 3 min till vegetables just begin to wilt. Add in stock and bring to a boil. Cook gently 2 min till chicken is cooked through and add in bean sprouts.
- Meanwhile, cook noodles in a large pot of boiling, salted water till almost tender. Drain and add in to chicken and vegetables.
- Toss pasta with vegetables in the pan over gentle heat for a few min till noodles absorb liquid. Taste and adjust with salt and pepper if necessary.
- Serve in large bowls.
- NOTES : Makes 6 servings
