Teriyaki Chicken with Soba
- One 12-ounce package soba noodles or 1 pound whole-grain spaghetti
- 1 cup chicken stock
- 1/3 cup tamari or soy sauce
- 3 tablespoons mirin
- 3 tablespoons dry sherry
- 3 tablespoons sugar
- 2 tablespoons Worcestershire sauce
- 2 thin slices fresh ginger root
- 2 cloves garlic, crushed
- 2 tablespoons high-temperature cooking oil
- Four 6- to 8-ounce boneless, skinless chicken breasts
- Sea salt and coarse black pepper
- 2 mild frying peppers, cubanelle or Anaheim, seeded and cut into thin strips
- 1 bunch scallions, cut into 2-inch pieces
- 2 cloves garlic, thinly sliced
Place a pot of water on the stove for the soba and bring to a boil.
For the sauce: Place the stock, tamari, mirin, sherry, sugar, Worcestershire, ginger and garlic in small pot. Bring to a rolling boil and reduce by half, 15 to 20 minutes over medium heat. Reduce the heat to a low boil or rolling simmer.
For the chicken: Add the oil to a skillet and heat over high heat. Sprinkle the chicken with lightly with salt and more aggressively with pepper. Cook 8 to 9 minutes, turning occasionally, then remove from the heat. Raise the heat again to high. Add the peppers and stir for a few minutes, but keep them tender-crisp. Add the scallions and garlic and toss 1 minute, then remove from the heat.
Cook the soba according to package instructions, a couple of minutes, to al dente. Drain.
Place a quarter of the soba noodles in shallow bowls or on plates. Top with a few peppers and scallions. Slice 1 chicken breast per portion and fan on top of the soba. Pour the sauce evenly over the dishes and serve.
Get Rachael's shopping list for this episode's recipes here.
Recipe courtesy of Rachael Ray