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Title: Chicken Teriyaki Noodles
Yield: 1

Ingredients

      1 lb boneless; skinless chicken
      1    ; breasts, cut into
      1    ; small chunks or
      1    ; slices 500 g
      2 tb teriyaki glaze; (homemade or
      1    ; commercial) 25 ml
      2 tb vegetable oil 25 ml
      1 sm onion; sliced 1
      2    cloves garlic; finely
           -chopped 2
      1 tb chopped; fresh ginger root
      1    ; 15 ml
      1    carrot; cut into
      1    ; matchsticks 1
      1    rib celery; cut into
      1    ; matchsticks 1
      1    zucchini; cut into
      1    ; matchsticks 1
    1/2 lb bean sprouts 250 g
  1 1/2 c  chicken stock; dashi or
           -water 375
      1    ; ml
    3/4 lb udon noodles or spaghetti
           -375 g

Instructions

In a small bowl, marinate chicken in teriyaki glaze for 1/2 hour to
overnight in the refrigerator.

To cook, heat oil in a large, deep, preferably non-stick skillet or a
large heavy wok. Add chicken and stir fry until chicken is browned. Add
onions, garlic and ginger and stir fry about 1 minute. Add carrots,
celery and zucchini and stir fry 3 minutes until vegetables just begin to
wilt. Add stock and bring to a boil. Cook gently 2 minutes until chicken
is cooked through and add bean sprouts.

Meanwhile, cook noodles in a large pot of boiling, salted water until
almost tender. Drain and add to chicken and vegetables.

Toss pasta with vegetables in the pan over gentle heat for a few minutes
until noodles absorb liquid. Taste and adjust with salt and pepper if
necessary.

Serve in large bowls.

Converted by MC_Buster.

NOTES : Makes 6 servings

Converted by MM_Buster v2.0l.

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