Saturday, July 30, 2011
Tonight's dinner was a minor variation on some of my other WOK dishes, Chicken Teriyaki fixed in our new Emile Henry Flame Top Ceramic WOK and served in my favorite Dansk Paella Pan (vintage).
1 Bottle, La Choy Teriyaki Sauce
3 large Free Range Chicken Breasts (Boneless), chopped to bite size pieces
6 Green Onions, diced
2 Tbls. Minced Garlic
1 Large Red Pepper, sliced/chopped
1 Medium Green Pepper, sliced/chopped
1 14 Oz. Can - Baby Corn
1 8 Oz. Can - Sliced Water Chestnuts
10 Oz. Bamboo Shoots (canned or fresh)
Boil water in a Emile Henry Flame Top Stew Pot and add Soba Noodles, cook for 2-3 minutes then remove and drain.
Add EVOO to the Emile Henry Flame Top Ceramic Wok and when hot, add green onions, garlic and chicken, stirring continuously until 90% done, remove from wok and wrap in foil.
Add Peppers and stir until tender-crisp then add remaining vegetables
Stir until heated through then return chicken to wok, add a small amount of EVOO and continue to stir until chicken is done.
Add Teriaki sauce and stir until heated through then dump in the Soba Noodles and continuously stir until hot then remove and serve.