Asian Chicken with Sea Vegetables and Noodles

Serves 6
Time 1 hr 25 min

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.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    Marinade
    2 teaspoonsBragg Liquid Aminos or tamari
    2 tablespoonslime juice
    3 clovesgarlic, minced
    1 1/2 tablespoonscoarsely chopped fresh ginger
    2 teaspoonsground coriander
    1 teaspoonsugar
    1/4 teaspooncrushed red Chile flakes, more or less to taste
    2 poundsboneless, 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 cupdried arame
    2 tablespoonscanola oil
    1yellow onion, finely sliced
    3/4 poundbroccoli, chopped
    1/2 poundshiitake mushrooms, stems discarded, caps thinly sliced
    1red bell pepper, seeded and thinly sliced
    1 bunchgreen onions, both white and green parts, coarsely chopped
    1 cupsunflower sprouts or bean sprouts

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Method

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 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 the dish: Heat the oil in a large skillet or wok over high heat, add onion and sauté for about 2 minutes. 


Add chicken to the skillet, reserving marinade, 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 vegetables are tender and bright in color, 3 to 5 minutes. 


Drain arame, discarding liquid. 


Add arame and sprouts to the skillet, tossing to incorporate. 


Serve immediately accompanied with noodles.

Nutritional Info

Serving Size

Calories

320

Total Fat

9g

Saturated Fat

1.5g

Cholesterol

90mg

Sodium

230mg

Total Carbohydrate

23g

Dietary Fiber

2g

Total Sugars

2g

Protein

38g

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.