October 05, 2009

Asian Chicken and Noodles

The flavors in this dish are pretty similar to the ones in this recipe, but in somewhat different proportions.


1/2c soy sauce
1 Tablespoon of each:
   rice vinegar (mine is seasoned--pre-sweetened--but unseasoned is fine)
   sesame oil
   Hoisin sauce
   sugar or honey (not pictured. Because I'm lame)
1 teaspoon of each:
   Worcestershire sauce
   freshly-grated ginger
Sesame seeds, toasted
Noodles (I went with a package of Chinese egg noodles, but this would be good with soba or even with thin spaghetti)
1/2 onion (Mayan sweet, in this case. Oh, they're so good...)
2 cloves of garlic
2c frozen broccoli
1 breast of chicken
black pepper to taste

So, start off by mixing your sauce. In a bowl, mix together everything through to the sesame seeds and let it sit.

Here it is, nearly done, getting a bit of Worcestershire sauce.

Cut your chicken into cubes and get them cooked in sesame oil on medium-high heat. Get them browned and delicious! You'll deglaze your pan with your sauce, so don't be shy with heat!

In another pan, on medium heat with sesame oil, soften the garlic which you've minced and the onion which you've sliced into half moons like these:

When the onions are soft and the chicken is cooked through, get your noodles into some boiling water. These will take about 10 minutes, according to the package. A couple of minutes before the noodles are done, add 2 cups of frozen (or fresh) broccoli to the pasta water and let the broccoli warm up/parboil until the noodles are cooked. Drain them at the same time.

Add the sauce to your chicken and dump the onions and garlic into the pan on top. Get it all stirred around and let the sauce reduce on high heat.

Drain the noodles and broccoli, get them into a bowl, and add the chicken, garlic, and onion on top. Sprinkle it with your toasted sesame seeds and you've got supper!

Add a liberal amount of black pepper and dine happily. Note how there isn't any added salt in this. When you're cooking with soy sauce, the soy sauce IS your salt. I never add any salt to a dish that has soy sauce in it. It makes it nearly impossible to eat, otherwise.

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