Teriyaki Chicken Vegetable Stir-fry

 

Tender chunks of chicken, coated in a garlic teriyaki sauce with toasted sesame seeds, is served with a vegetable stir-fry over vermicelli noodles.

 

Teriyaki Chicken Vegetable Stir-Fry

Ingredients                                                  Makes: 4 servings
8oz. rice vermicelli noodles
1 Tbsp extra-virgin olive oil + 1 Tbsp
1 tsp organic corn starch
1/4 cup honey, liquid ~or~ maple syrup
1/3 cup soy sauce
2 Tbsp sesame seeds, toasted
1 cup mushrooms, sliced
1/2 cup snap peas, ends cut
1/2 cup carrots, julienne into 1 1/2-inch long thin strips
2 celery stalks, sliced
1/2 medium red onion, diced
1 tsp fresh ginger root, diced fine
3 garlic cloves, diced fine
2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces

Instructions
Make noodles. Place the rice noodles in a deep mixing bowl. Bring some lightly salted water to a boil and pour over the rice noodles until completely submerged. After 30 seconds, give the noodles a stir with a fork to loosen them up.

Rice noodles cook in just a couple minutes, so keep an eye on them. When adding noodles to the stir-fry mixture after it has cooked, it is best to slightly under-cook the noodles as they will absorb more moisture when they are added to the stir-fry and could become mushy.

When noodles have reached the right consistency, immediately drain them through a colander and run under cool water to stop them from cooking further.

Toss the noodles with a just a tablespoon of olive oil to keep them loose and free from clumping.

Make Teriyaki sauce. In a small bowl mix together the honey and the corn starch until well blended, then whisk in the soy sauce and set aside.

Toast sesame seeds. Rinse the seeds in a fine mesh strainer under running water, until the water runs through clear. Transfer the rinsed seeds to a dry skillet over medium-low heat. Stir constantly with a wooden spoon to avoid burning the seeds and cook for about 10 minutes.

When the seeds are fully toasted, they will turn a light brown colour, glisten and a few may start to pop and jump in the pan. Pinching a few seeds between your fingers as they should crush easily when they are done. Perfectly toasted sesame seeds will produce a nice nutty taste but be careful not to over-toast as burnt seeds will not taste good.
Prepare vegetable ingredients. Clean the mushrooms and trim off ends of stalks; peel if desired. Thickly slice the mushrooms and then set aside in a bowl of their own.

Cut the ends off the snap peas and then transfer to a medium sized bowl. Peel the carrots and cut off the ends. Cut the carrots into 1 1/2-inch length thin strips, then transfer to the bowl with the peas. Clean and cut the ends of the celery then thickly slice on an angle for effect and add to the bowl with the peas and carrots.

Dice half of a red onion and transfer to a small bowl. Finely dice the ginger and set aside on its own. Finely dice the garlic, divide in half and set aside.

Prepare chicken. Chop chicken into 1 to 2-inch pieces, make them relatively the same size.

Stir-fry chicken. In a pan, cook cut chicken over medium-high heat until a light golden jacket is formed but the chicken is not fully cooked in the center; stir constantly. Add sea salt and pepper to taste, reduce the heat to medium. Stir in half of the finely diced garlic and cook for 30 seconds longer.

Add the teriyaki sauce and sprinkle with half of the toasted sesame seeds; stir constantly until sauce thickens. Remove the chicken from the pan, leaving most of the sauce. Transfer chicken to a bowl and cover to keep warm.

Stir-fry vegetables. Sauté onions for 4 to 5 minutes on medium-low heat, then stir in half of the garlic and the ginger and cook for 30 seconds longer. Add the sliced mushrooms and cook over medium heat until they release their moisture, about 5 minutes; stir occasionally to prevent burning. Transfer the mushrooms to a bowl and cover to keep warm.

Add a tablespoon of olive oil to the pan and the julienned carrots, the celery and the snap peas and cook the vegetables for 3 to 5 minutes, or until tender crisp.

Add the chicken and the mushrooms back into the stir-fry and cook for a couple minutes longer or until warmed, gently tossing occasionally with wooden spoons. Transfer stir-fry to a large bowl and cover to keep warm.

Warm noodles. Add 1 tablespoon of olive oil to the pan and then the noodles, cook just until warm. Optional: Add a teaspoon of soy sauce to the pan with the noodles for additional flavouring.

Serve immediately. Serve vegetables and chicken over noodles, sprinkled with the remaining toasted sesame seeds. Enjoy.

Recipe shared by: J. Marshall

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