7 tablespoons low-sodium soy sauce, divided
1/2 lb. skinned, boned, chicken breasts, cut into bite sized pieces
2 tsp vegetable oil, divided
2 cups vertically sliced onion
1 cup (2-inch) julienne cut carrots
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 noodles (9 ounces uncooked)
Combine 3 Tablespoons soy sauce and chicken into a zip top plastic bag; seal and marinate in refrigerator 30 minutes, turning occasionally.
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; stirfry 2 minutes or until cabbage begins to wilt.
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.
From: Cooking Light
No comments:
Post a Comment