|
Asian Chicken and Veggies |
 |
 |
|
Written by Vince
|
|
Thursday, 02 July 2009 05:07 |
This was delicious. When I tasted it, it was hard to believe that I prepared this meal. I am an ok cook but most of the time I can taste the difference between my cooking and what I would get at a restaurant. This tastes like something you'd get from a restaurant. The oyster sauce sounds yucky but I think that's part of the reason why it taste so good.
In my next attempt, I think I will add more veggies because in the end, I felt like there could've been more. In fact, I might double the recipe and add more veggies since I felt like there wasn't enough leftovers. You know me, I'm all about the leftovers. :)
- 1/2 cup low-sodium chicken broth
- three tbsp low-sodium soy sauce
- two tbsp oyster sauce
- two tbsp mirin (rice wine)
- one tbsp hot chili paste
- 6oz udon noodles, uncooked
- one tsp garlic paste
- one tsp ginger, peeled and grated
- one pound boneless chicken breasts, cute into bite-sized pieces
- two large zucchini, sliced thin
- two large carrots, sliced thin
- one tbsp olive oil
In a bowl, combine chicken broth, soy sauce, oyster sauce, mirin, and hot chili paste.
Cook udon noodles according to instructions, drain and set aside.
In a stockpot, cook garlic, ginger, and chicken in one tbsp olive oil over medium-high heat until juices run clear and chicken is no longer pink. Add broth mixture, zucchini, and carrots. Cook for three minutes, stirring constantly. Add noodles and cook until thoroughly heated.
NOTE: I used a box grater (pictured below) to slice the zucchini and carrots.
 |
Share Link: 
Subscribe to this comment's feed