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Sauteed vegetables and chicken


  • 3 c. (45 mL) soy sauce
  • 1 C. (15 ml) honey
  • 1 C. (5 ml) sesame oil
  • 3 c. (45 ml) vegetable oil
  • 250 to 300 g Asian noodles (soba, Viet-Ca-Men, vermicelli or long pasta)
  • 1 lb (450 g) chicken, cut into large strips (thighs or chest)
  • 1 onion, chopped
  • 1 pepper, cut into strips
  • 1 zucchini, cut in slices
  • Other vegetable remaining, (broccoli feet peeled and sliced)
  • 2 garlic cloves, chopped
  • 1 C. (15 mL) chopped ginger
  • Salt and pepper


  1. Boil water in a large saucepan; salt.  
  2. In a large bowl, combine the ingredients of the sauce: soy sauce, honey and sesame oil; book.  
  3. In a large skillet, heat 2 tablespoons of oil over medium high heat, add all the chicken in one go and cook for 3 to 4 minutes; salt and pepper. 
  4. Continue cooking, stirring chicken until cooked; reserve it in the same bowl as the sauce. 
  5. Dip noodles in boiling water and cook for about 4 minutes as indicated on the package; Drain and set aside. 
  6. In the same pan, add 1 tablespoon oil and fry the onion over medium-high heat for 2 minutes.
  7. Add pepper and broccoli and continue cooking for 2 minutes.
  8. Add the zucchini, garlic, fresh ginger and continue cooking for 1 minute, until the vegetables are cooked, but still crisp. 
  9. Add the sauce and chicken, mix and add the drained noodles.
  10. Mix again, taste and adjust seasoning if necessary.

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