Update my dinner status, I'm making this tonight.
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1 chef marked this as Try Soon
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
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
- 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
- ; mL
- 3/4 lb Udon noodles or spaghetti
- 2 Cloves garlic; finely
Preparation
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.
