Published by
Dalisa
Sautéed Honey and Garlic Chicken Breast, Asian style
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Baking — 60 minutes
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Preparation — 30 minutes
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Servings — 4
Ingredients
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2
chicken breasts (previously marinated with honey and garlic)
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1/8 cup
of peanut oil
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4
babies bok choy
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1
red bell pepper, cut into strips
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8
shiitake mushrooms, minced
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1 cup
of snap peas
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1 box
of mini corn
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2 packs
of udon noodle
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1 pot
of commercial Teriyaki sauce
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1/2 cup
of tamari
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1/4 cup
of mirin
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1/4 cup
of sugar-free rice vinegar
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1/3 cup
of honey
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2 tablespoons
of roasted sesame seeds
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1 teaspoon
of fresh ginger, grated
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2/3 cup + 3 tablespoons
of cold water
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1/4 cup
of corn starch
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2
green onions
Preparation
- Cut the honey and garlic chicken breasts into strips.
- Wash and trim the vegetables.
- In a saucepan, mix teriyaki sauce, tamari, mirin, rice vinegar, honey, sesame seeds, ginger and 170 ml cold water, cook till it boils.
- Mix the cornstarch with about 45 ml of cold water and add to the boiling sauce. Lower the heat and simmer for 5 to 10 minutes.
- Cook Udon noodles as indicated on the package.
- In a frying pan, heat the peanut oil and sauté the chicken strips until they are almost cooked. Add the bok choy, peppers, mushrooms, snap peas, mini-corn and sauté for a few minutes. Add the sauce, simmer for 3 to 5 minutes.
- Serve over hot Udon noodles and sprinkle with sautéed green onions.
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