CHICKEN TERIYAKI NOODLES

CHICKEN TERIYAKI NOODLES

Makes: 6 Servings

1lb boneless, skinless chicken breasts, cut into small chunks or slices

2 tbsps teriyaki glaze (homemade or commercial)

2 tbsps vegetable oil

1 small onion, sliced

2 cloves garlic, finely chopped

1 tbsp fresh ginger root, chopped

1 carrot, cut julienne

1 rib celery, cut into julienne

1 zucchini, cut into julienne

½ lb bean sprouts

1 ½ cups chicken stock, dashi or water

3/4 lbs udon noodles or spaghetti

1. In a small bowl, marinate chicken in teriyaki glaze for ½ to overnight in the refrigerator.

2. To cook, heat oil in a large, deep, preferably non-stick skillet or a large heavy wok.

3. Add chicken and stir-fry until chicken is browned.

4. Add onions, garlic and ginger and stir fry about 1 minute.

5. Add carrots, celery and zucchini and stir 3 minutes until vegetables just begin to wilt.

6. Add stock and bring to boil. Cook gently 2 minutes until chicken is cooked through and add bean

sprouts.

7. Meanwhile, cook noodles in a large pot of boiling water until almost tender.

8. Drain and add chicken and vegetables.

9. Toss pasta with vegetables in the pan over gentle heat for a few minutes until noodles absorb

liquid.

10. Taste and adjust with salt and pepper if necessary.

11. Serve in large bowls.