Savory Chicken With Asian Noodles
"From the Chicago Tribune. A fast and easy combination of chicken, veggies and noodles. A couple of pork chops could be subbed for the chicken."
photo by rpgaymer
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 113.39 g soba noodles or 113.39 g udon noodles
- 14.79 ml vegetable oil
- 2 large boneless skinless chicken thighs, cut into bite-size strips
- 1 garlic clove, minced
- 1 small head bok choy, trimmed and thinly sliced
- 236.59 ml shiitake mushroom caps
- 59.14 ml low sodium chicken broth
- 29.58 ml low sodium soy sauce
- 4.92 ml sesame oil
- 0.61-1.23 ml chili oil
- 3 scallions, finely chopped
directions
- Cook noodles according to package directions until tender. Drain and rinse in cold water. Set aside.
- Heat oil in a large skillet over medium heat. Brown the chicken on both sides, about 5 minutes.Remove to a plate.
- Add the garlic, bok choy and mushroom caps (halve or quarter, if necessary) to the skillet and raise the heat to high. Cook vegetables, stirring often, until they are tender, about 5 minutes.
- Add broth and stir, scrapping up the brown bits. Add the soy sauce, sesame oil and the chili oil. Add the chicken, reduce to low, and simmer until the chicken is cooked through, 3 to 5 minutes. Remove from heat.
- Stir in the noodles and top with the green onions.
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Reviews
-
This dish is amazing. A couple of adjustments were made based on what was available in my kitchen. Dried porcini mushrooms were used instead of the shitake mushrooms. The soaking liquid was used instead of the chicken broth. The mushrooms added a depth to the sauce that was amazing. The noodles were combined with the chicken mixture and allowed to soak up the sauce for a few minutes before serving. Thank you for posting and thank you for recommending in Recipe Request. -
I liked the mild flavors of this dish. The mushroom flavor really shines with the light coating of sauce. The green onions were the perfect finish. The traditional flavors of the whole dish really just reminded of Japan, which was nice. -
I loved it...but DH didn't...he really didn't care for the texture of the mushrooms...he said they were slimy...I would have to agree on that...but I really like the flavor...he kept adding soy sauce because he thought it was missing something...so that's why the 4 stars... -
I really enjoyed this recipe. I thought my bok choy was on the large size, but it worked out fine. I didn't chop up my shitakes mushroom caps (the recipe didn't say to), which I will do (chunkily) next time. I used the heavier amount of chili oil. I used chicken breasts, since I had already used 1/2 of a pack and needed to use up the rest. I'm sure the extra moisture and richness of the thighs would probably make this better, but I loved it with the chicken breasts. I'm looking forward to the leftovers tomorrow. Thanks for posting! Made for Newest Zaar tag.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
