Asian Chicken with Sea Vegetables and Noodles

Asian Chicken with Sea Vegetables and Noodles

Serves 6
Tender chicken marinated in an Asian-inspired blend of tamari, lime, garlic and ginger provides the centerpiece for this savory stir-fry of broccoli, red pepper, shiitake mushrooms and arame. The arame contributes a sweet, mild flavor to the dish, making it a perfect choice for the sea vegetable newcomer.
  • Marinade
  • 2 teaspoons Bragg liquid aminos or tamari
  • 2 tablespoons freshly squeezed lime juice
  • 3 cloves garlic, minced
  • 1 1/2 tablespoon peeled, coarsely chopped fresh ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red pepper flakes, more or less to taste
  • 2 pounds boneless, skinless chicken thighs or breast, cut into 1 1/2-inch strips
  • Stir Fry
  • 2 (2 ounces each) packages transparent noodles (mung bean noodles, Saifun, or Harasame)
  • 1/3 cup dried arame
  • 2 tablespoons canola oil
  • 1 medium yellow onion, finely sliced
  • 3/4 pound broccoli crowns, separated
  • 1/2 pound fresh shiitake mushrooms, stems discarded, caps thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 bunch green onions, both white and green parts, coarsely chopped
  • 1 cup sunflower sprouts or bean sprouts
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To prepare the noodles and sea vegetable: Soak noodles in a bowl with enough hot water to cover them for about 5 minutes. Test noodles. They should be al dente. If more soaking time is needed, continue to retest every few minutes to desired tenderness. Drain noodles and set aside. In a separate bowl, soak arame with enough cold water to generously cover. It will triple in volume, add more water if needed. Set aside.

To prepare marinade: Whisk together tamari, lime juice, garlic, ginger, coriander, sugar and pepper flakes in a medium bowl until well blended. Place chicken in marinade, coating it completely. Cover and marinate in the refrigerator for 1 hour or overnight.

To prepare the dish: Heat oil in a large skillet or wok over high heat, add onion and sauté for about 2 minutes. Lift chicken out of marinade, reserve marinade for later use. Add chicken to the skillet and sear until just browned, about 4 minutes. Add broccoli, mushrooms, bell pepper, green onion, reserved marinade, and 1 cup of water. Stirring frequently, sauté until tender and bright in color, 3 to 5 minutes. Drain arame, discarding liquid. Add arame and sprouts to the skillet, toss to incorporate. Serve immediately accompanied with noodles.
Nutritional Info: 
Per Serving: 320 calories (80 from fat), 9g total fat, 1.5g saturated fat, 90mg cholesterol, 230mg sodium, 23g carbohydrates, (2 g dietary fiber, 2g sugar), 38g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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