Written by Sensei on August 3, 2006
Asian Chicken with Sea Vegetables and Noodles
Recipes and Health FactsO.K. I’m hungery again! Here is a recipe that is pleasing to the eye, taste buds and training regiment. Dairy-Free, Gluten-Free Tender natural chicken breast marinated in an Asian-inspired blend of tamari, lime, garlic and ginger provides the centerpiece for this savory stir-fry of broccoli, red pepper, shiitake mushrooms and arame. The arame contributes a sweet, mild flavor to the dish, making it a perfect choice for the sea vegetable newcomer.
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Serves 6
Soak the arame with enough cold water to generously cover — it will triple in volume. If fresh shiitake mushrooms are not available you can substitute them with dried. About 1-ounce of dried shiitake mushrooms, reconstituted, equals a 1/2 pound of fresh. Simply soak the dried shiitakes in a bowl of water for 1/2 hour, drain the liquid, and proceed with the recipe. To prepare the noodles and sea vegetable: Soak the noodles in a bowl with enough hot water to cover them for about 5 minutes. Test the noodles. They should be al-dente. If more soaking time is needed, continue to retest every few minutes to desired tenderness. Drain noodles and set aside. In a separate bowl, soak the arame with enough cold water to generously cover. It will triple in volume, add more water if needed. Set aside. To prepare the marinade: Whisk together the tamari, lime juice, garlic, ginger, coriander, sugar and pepper flakes in a medium bowl until well blended. Place the chicken in the marinade, coating it completely. Cover and marinate in the refrigerator for 1 hour or overnight. To prepare the noodles and sea vegetable: Soak the noodles in a bowl with enough cold water to cover them for about 15 minutes. In a separate bowl, soak the arame with enough cold water to generously cover. It will triple in volume, add more water if needed. Set aside. To prepare the dish: Heat the oil in a large skillet or wok over high heat, add the onion and sauté for about 2 minutes. Lift the chicken out of the marinade, reserve the marinade for later use. Add the chicken to the skillet and sear until just browned, about 4 minutes. Add the broccoli, mushrooms, bell pepper, green onion, reserved marinade, and 1 cup of water. Stirring frequently, sauté until tender and bright in color, 3 to 5 minutes. Drain the arame, discarding the liquid. Add the arame and sprouts to the skillet, toss to incorporate. Serve immediately accompanied by the noodles. |
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