Recipes from the Culinary Institute of America

Chicken Stir-Fry with Soba Noodles

Makes 4 servings

4 teaspoons cornstarch

1-¼ cups chicken broth (homemade or low sodium), as needed

½ teaspoon dark sesame oil

2 tablespoons minced garlic

3 tablespoons minced ginger

1 pound boneless skinless chicken breast, cut into strips

1-½ cups snow peas

1 cup sliced shiitake mushrooms

1 cup julienned red peppers

½ cup thinly sliced scallions

4 cups shredded Napa cabbage

2 tablespoons reduced-sodium soy sauce

2 cups cooked soba noodles

  1. Combine the cornstarch with 2 tablespoons of the broth to make a smooth paste and reserve.

  2. Heat the oil in a wok or large sauté pan. Add the garlic and ginger and stir-fry until aromatic, about 1 minute. Add the chicken and stir-fry until the meat is firm and light in color, about 2 minutes.

  3. Add ¼ cup of the remaining broth to the wok or pan. Add the peas, mushrooms, peppers, and scallions. Stir-fry until very hot and almost tender, about 4 minutes. Add the cabbage, soy sauce, and enough of the remaining broth to wilt the cabbage, about ¾ cup. (Add the remaining 2 tablespoons broth if necessary to finish cooking the cabbage.) When the cabbage is wilted and tender, about 4 minutes, add the reserved dissolved cornstarch and toss to evenly thicken the juices in the pan.

  4. Add the soba noodles to the wok or pan and stir-fry until the noodles are very hot. Serve the stir-fry very hot.

Nutrition per serving

(including stir-fry and noodles)

Calories 303
Total fat 5 grams
Saturated fat 1 grams
Trans fat 0 grams
Carbohydrate 28 grams
Protein 33 grams
Sodium 511 milligrams
Cholesterol 70 milligrams
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