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Ingredientes
- 2 heads fresh garlic, broken into cloves, peeled & coarsely minced
- 2 teaspoon dry red pepper flakes
- 1/2 c. reduced sodium soy sauce
- 5 tbsp. honey
- 1 1/2 c. rice wine vinegar
- 12 ounce. hard tofu, cut into long 1/2" wide strips
- 3 tbsp. vegetable oil
- 2 whole chicken breasts, halved, boned, skinned, & cut lengthwise into 1/2" strips
- 1/2 pound buckwheat noodles, cooked al dente
- 1/4 c. toasted sesame seeds
- Minced fresh cilantro
Direcciones
- If you're partial to tofu or possibly chicken, the dish can be prepared by double either chicken or possibly tofu instead of combining. Serve over cooked Japanese Buckwheat noodles, any thin whole wheat pasta or possibly any cooked whole grain and watch garlic lovers swoon.
- Combine garlic, pepper flakes, soy sauce, honey and vinegar in a shallow bowl. Add in the tofu and set aside for about 20 min.
- Heat in a large skillet over medium-high heat and saute/fry chicken breasts, turning to brown on all sides, about 3 min total. Remove chicken with tongs and set aside. Remove and reserve tofu, pouring garlic mix into skillet. Cook, stirring frequently, till the sauce has thickened and partly reduced, about 10 to 15 min. Add in chicken and/or possibly tofu to sauce and cook, stirring constantly, till pcs are slightly glazed, 1 or possibly 2 min. Spoon chicken, tofu and sauce over cooked noodles. Sprinkle with sesame seeds and pass cilantro at the table.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 134 | 47% |
| Total Fat 15.21g | 19% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.23g | |
| Cholesterol 30mg | 10% |
| Sodium 764mg | 32% |
| Potassium 332mg | 9% |
| Total Carbs 19.89g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 15.77g | 11% |
| Protein 15.71g | 25% |
