"From the Chicago Tribune. A fast and easy combination of chicken, veggies and noodles. A couple of pork chops could be subbed for the chicken."
4 ounces soba noodles or 4 ounces
boneless skinless chicken thighs, cut into bite-size strips
garlic clove, minced
head bok choy, trimmed and thinly sliced
shiitake mushroom caps
low sodium chicken broth
low sodium soy sauce
scallions, finely chopped
Cook noodles according to package directions until tender. Drain and rinse in cold water. Set aside.
Heat oil in a large skillet over medium heat. Brown the chicken on both sides, about 5 minutes.Remove to a plate.
Add the garlic, bok choy and mushroom caps (halve or quarter, if necessary) to the skillet and raise the heat to high. Cook vegetables, stirring often, until they are tender, about 5 minutes.
Add broth and stir, scrapping up the brown bits. Add the soy sauce, sesame oil and the chili oil. Add the chicken, reduce to low, and simmer until the chicken is cooked through, 3 to 5 minutes. Remove from heat.
Stir in the noodles and top with the green onions.
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Savory Chicken With Asian Noodles (cont.)