Sauteed vegetables and chicken
Ingredients
- 3 c. (45 mL) soy sauce
- 1 C. (15 ml) honey
- 1 C. (5 ml) sesame oil
- 3 c. (45 ml) vegetable oil
- 250 to 300 g Asian noodles (soba, Viet-Ca-Men, vermicelli or long pasta)
- 1 lb (450 g) chicken, cut into large strips (thighs or chest)
- 1 onion, chopped
- 1 pepper, cut into strips
- 1 zucchini, cut in slices
- Other vegetable remaining, (broccoli feet peeled and sliced)
- 2 garlic cloves, chopped
- 1 C. (15 mL) chopped ginger
- Salt and pepper
Preparation
- Boil water in a large saucepan; salt.
- In a large bowl, combine the ingredients of the sauce: soy sauce, honey and sesame oil; book.
- In a large skillet, heat 2 tablespoons of oil over medium high heat, add all the chicken in one go and cook for 3 to 4 minutes; salt and pepper.
- Continue cooking, stirring chicken until cooked; reserve it in the same bowl as the sauce.
- Dip noodles in boiling water and cook for about 4 minutes as indicated on the package; Drain and set aside.
- In the same pan, add 1 tablespoon oil and fry the onion over medium-high heat for 2 minutes.
- Add pepper and broccoli and continue cooking for 2 minutes.
- Add the zucchini, garlic, fresh ginger and continue cooking for 1 minute, until the vegetables are cooked, but still crisp.
- Add the sauce and chicken, mix and add the drained noodles.
- Mix again, taste and adjust seasoning if necessary.