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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.
Ingredients
  • Marinade
  • 2 teaspoons Bragg Liquid Aminos or tamari
  • 2 tablespoons lime juice
  • 3 cloves garlic, minced
  • 1 1/2 tablespoon coarsely chopped fresh ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red Chile 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 yellow onion, finely sliced
  • 3/4 pound broccoli, chopped
  • 1/2 pound 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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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.

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.
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  • Marinade
  • 2 teaspoons Bragg Liquid Aminos or tamari
  • 2 tablespoons lime juice
  • 3 cloves garlic, minced
  • 1 1/2 tablespoon coarsely chopped fresh ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon sugar
  • 1/4 teaspoon crushed red Chile 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 yellow onion, finely sliced
  • 3/4 pound broccoli, chopped
  • 1/2 pound 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.