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CHICKEN - Teriyaki Chicken with Soba
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Teriyaki Chicken with Soba Recipe courtesy of Rachael Ray Ingredients | |
| One 12-ounce package | soba noodles or 1 pound whole-grain spaghetti |
| Sauce: | |
| 1 cup | chicken stock |
| 1/3 cup | tamari or soy sauce |
| 3 tablespoons | mirin |
| 3 tablespoons | dry sherry |
| 3 tablespoons | sugar |
| 2 tablespoons | Worcestershire sauce |
| 2 thin slices | fresh ginger root |
| 2 cloves | garlic, crushed |
| Chicken: | |
| 2 tablespoons | high-temperature cooking oil |
| Four 6- to 8-ounce | boneless, skinless chicken breasts |
| Sea salt | |
| coarse black pepper | |
| 2 mild frying peppers, cubanelle or Anaheim, seeded and cut into thin strips | |
| 1 bunch | scallions, cut into 2-inch pieces |
| 2 cloves | garlic, thinly sliced |
Directions
Place a pot of water on the stove for the soba and bring to a boil.
For the sauce: Place the stock, tamari, mirin, sherry, sugar, Worcestershire, ginger and garlic in small pot. Bring to a rolling boil and reduce by half, 15 to 20 minutes over medium heat. Reduce the heat to a low boil or rolling simmer.
For the chicken: Add the oil to a skillet and heat over high heat. Sprinkle the chicken with lightly with salt and more aggressively with pepper. Cook 8 to 9 minutes, turning occasionally, then remove from the heat. Raise the heat again to high. Add the peppers and stir for a few minutes, but keep them tender-crisp. Add the scallions and garlic and toss 1 minute, then remove from the heat.
Cook the soba according to package instructions, a couple of minutes, to al dente. Drain.
Place a quarter of the soba noodles in shallow bowls or on plates. Top with a few peppers and scallions. Slice 1 chicken breast per portion and fan on top of the soba. Pour the sauce evenly over the dishes and serve.
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/teriyaki-chicken-with-soba.print.html?oc=linkback
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