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Use chicken broth in place of the sake for a nonalcoholic version. Toasted sesame seeds sprinkled over the finished dish make a flavorful garnish.
Yield
4 servings (serving size: 1 1/4 cups chicken mixture and 1/2 cup noodles)
Ingredients
6 ounces uncooked soba (buckwheat noodles)
1/4 cup sake (rice wine) or dry sherry
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon honey
1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil, divided
3/4 pound chicken breast tenders, cut into bite-sized pieces
1 1/2 teaspoons dark sesame oil
3 cups quartered mushrooms
3 cups broccoli florets
1 cup (1-inch) red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice World)
2 garlic cloves, minced
Preparation
Cook noodles according to package directions; drain.
Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.
Nutritional Information
Calories: 357 (18% from fat)
Fat: 7g (sat 1.2g,mono 1.9g,poly 3.2g)
Protein: 30.1g
Carbohydrate: 43.2g
Fiber: 3.3g
Cholesterol: 49mg
Iron: 3.3mg
Sodium: 810mg
Calcium: 61mg