Asian Chicken with Sea Vegetables and Noodles
- 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
To prepare marinade: Whisk together tamari, lime juice, garlic, ginger, coriander, sugar and pepper flakes in a medium bowl until well blended.
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.
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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