{"id":368,"date":"2006-08-03T21:49:27","date_gmt":"2006-08-03T21:49:27","guid":{"rendered":"http:\/\/karatetraining.org\/weblog\/?p=368"},"modified":"2006-08-03T21:49:27","modified_gmt":"2006-08-03T21:49:27","slug":"asian-chicken-with-sea-vegetables-and-noodles","status":"publish","type":"post","link":"https:\/\/karatetraining.org\/weblog\/asian-chicken-with-sea-vegetables-and-noodles\/","title":{"rendered":"Asian Chicken with Sea Vegetables and Noodles"},"content":{"rendered":"<table>\n<tr>\n<td>O.K. I&#8217;m hungery again! Here is a recipe that is pleasing to the eye, taste buds and training regiment.<br \/>\n<strong>Dairy-Free, Gluten-Free<\/strong><br \/>\nTender 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.<\/p>\n<ul><strong>Nutrition Info Per Serving (8 oz-wt.):<\/strong><\/p>\n<li>320 calories (80 from fat)<\/li>\n<li>9 g total fat<\/li>\n<li>1.5 g saturated fat<\/li>\n<li>38 g protein<\/li>\n<li>23 g total carbohydrate (2 g dietary fiber, 2 g sugar)<\/li>\n<li>90 mg cholesterol<\/li>\n<li>230 mg sodium<\/li>\n<\/ul>\n<\/td>\n<td valign=\"top\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/karatetraining.org\/blog\/media\/1\/20060803-asianchicken.jpg\" height=\"400\" width=\"300\" \/><\/td>\n<\/tr>\n<tr>\n<td colspan=\"2\"><strong>Serves 6<\/strong><center><strong>Ingredients<\/strong><\/center><\/p>\n<ul><strong>Marinade<\/strong><\/p>\n<li>2 TB Bragg liquid aminos (or tamari)<\/li>\n<li>2 TB freshly squeezed lime juice (1 to 2 limes)<\/li>\n<li>3 cloves garlic, minced<\/li>\n<li>11\/2 TB peeled, coarsely chopped fresh ginger<\/li>\n<li>2 tsp ground coriander<\/li>\n<li>1 tsp sugar<\/li>\n<li>1\/4 tsp crushed red pepper flakes, more or less to taste<\/li>\n<\/ul>\n<ul><strong>Stir Fry<\/strong><\/p>\n<li>2 packages (2 oz each) transparent noodles (mung bean noodles, Saifun, or Harasame)<\/li>\n<li>1\/3 cup dried arame<\/li>\n<li>2 TB canola oil<\/li>\n<li>1 medium yellow onion, finely sliced<\/li>\n<li>3\/4 lb broccoli crowns, separated<\/li>\n<li>1\/2 lb fresh shiitake mushrooms, discard stems, thinly slice caps<\/li>\n<li>1 red bell pepper, seeded, deribbed, and julienned<\/li>\n<li>1 bunch green onion, both white and green parts, coarsely chopped<\/li>\n<li>1 cup sunflower sprouts or bean sprouts<\/li>\n<\/ul>\n<ul><strong>Preparation<\/strong><\/p>\n<li>2 lbs boneless, skinless chicken thighs or breast, cut into 11\/2-inch strips<\/li>\n<\/ul>\n<p><center><strong>Preparation Directions<\/strong><\/center><strong>Reminders:<\/strong><br \/>\nSoak the arame with enough cold water to generously cover \u2014 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.<br \/>\n<strong>To prepare the noodles and sea vegetable:<\/strong><br \/>\nSoak 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.<br \/>\n<strong>To prepare the marinade:<\/strong><br \/>\nWhisk 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.<br \/>\n<strong>To prepare the noodles and sea vegetable:<\/strong><br \/>\nSoak 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.<br \/>\n<strong>To prepare the dish:<\/strong><br \/>\nHeat the oil in a large skillet or wok over high heat, add the onion and saut\u00e9 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, saut\u00e9 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.<\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>O.K. I&#8217;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<a class=\"read-more\" href=\"https:\/\/karatetraining.org\/weblog\/asian-chicken-with-sea-vegetables-and-noodles\/\" title=\"Read More\"> <span class=\"button \">Read More<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[49],"tags":[],"class_list":["post-368","post","type-post","status-publish","format-standard","hentry","category-dietary-ideas"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/karatetraining.org\/weblog\/wp-json\/wp\/v2\/posts\/368","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/karatetraining.org\/weblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karatetraining.org\/weblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karatetraining.org\/weblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/karatetraining.org\/weblog\/wp-json\/wp\/v2\/comments?post=368"}],"version-history":[{"count":0,"href":"https:\/\/karatetraining.org\/weblog\/wp-json\/wp\/v2\/posts\/368\/revisions"}],"wp:attachment":[{"href":"https:\/\/karatetraining.org\/weblog\/wp-json\/wp\/v2\/media?parent=368"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karatetraining.org\/weblog\/wp-json\/wp\/v2\/categories?post=368"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karatetraining.org\/weblog\/wp-json\/wp\/v2\/tags?post=368"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}