Stir Fried Chicken Sukiyaki Recipe
Ingredients
8 ounces rice noodles or regular vermicelli, broken in half
3 tablespoons vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1/2-inch strips
1 medium red bell pepper, diced
1 cup thinly sliced scallions
1/4 pound fresh shiitake mushrooms, stemmed, caps thinly sliced
1 1/2 cups chicken broth, preferably reduced-sodium
1/4 cup soy sauce
2 tablespooons mirin or dry sherry
1 tablespoon rice wine vinegar
1 tablespoon sugar
1/4 cup chopped alantro
Directions
1. Put rice noodles in a medium bowl and add enough boiling water to cover. Cover bowl and let pasta soak until softened, about 10 minutes; drain. If using regular vermicelli, cook and drain according to package directions.
2. Meanwhile, in a large frying pan, heat 2 tablespoons of oil over high heat. Add chicken and cook, stirring constantly, until lightly browned, about 2 minutes. Remove with a slotted spoon.
3. Add remaining 1 tablespoon oil to pan, reduce heat to medium-high, and add bell pepper, scallions, and shiitake mushrooms. Cook, stirring constantly, 2 minutes. Return chicken to pan and add broth, soy sauce, rnirin, vinegar, and sugar. Bring to a boil, reduce heat, and simmer 5 minutes.
4. Place rice noodles in a large serving bowl. Pour chicken and sauce over noodles. Add cilantro, and serve.
2. Meanwhile, in a large frying pan, heat 2 tablespoons of oil over high heat. Add chicken and cook, stirring constantly, until lightly browned, about 2 minutes. Remove with a slotted spoon.
3. Add remaining 1 tablespoon oil to pan, reduce heat to medium-high, and add bell pepper, scallions, and shiitake mushrooms. Cook, stirring constantly, 2 minutes. Return chicken to pan and add broth, soy sauce, rnirin, vinegar, and sugar. Bring to a boil, reduce heat, and simmer 5 minutes.
4. Place rice noodles in a large serving bowl. Pour chicken and sauce over noodles. Add cilantro, and serve.
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