recipes

Thursday, April 21, 2016

CHICKEN YAKI

INGREDIENTS
  • ½ head green cabbage 
  • 1 medium yellow onion 
  • 2 medium carrots 
  • 1 small crown broccoli 
  • 2 TS  ginger 
  • 1 large chicken breast diced
  • 2 Tbsp vegetable oil 
  • 2 (3 oz.) packages ramen noodles
  • don't use the packets
  • ¼ cup soy sauce 
  • ¼ cup worcestershire sauce 
  • 2 Tbsp ketchup 
  •  1 Tbsp sriracha hot sauce 
  • 1 Tbsp sugar 
  • 1/4 cup of hoisin sauce
INSTRUCTIONS
  1. cook the meat by Slicing  the chicken into thin strips and cooking for 3  minutes in oil on each side.remove chicken then cook vegetables . add the ginger to the chicken. Peel and grate the carrots with a large holed  grater.or use a food processor Remove the core from the cabbage and cut into thin strips.The thinner they are the quicker they cook. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. you can cook the veggies together for 3 to 5  minutes.
  2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, . Add the chicken strips and cook until they are no longer pink (about three minutes).
  3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 3-5 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
  4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, hoisin sauce and sugar. Use only ½ tsp of sriracha if you don’t want it spicy,dont use any. use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).


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