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
Combine the cornstarch with 2 tablespoons of the broth to make a smooth paste and reserve.
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.
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.
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)
|Total fat||5 grams|
|Saturated fat||1 grams|
|Trans fat||0 grams|