Offer a salad of snow peas and sliced radishes in a ginger vinaigrette. End with oranges and almond cookies.
Can be prepared in 45 minutes or less.
Recipe information
Yield
2 servings; can be doubled
Ingredients
8 ounces dried oriental noodles (such as soba or udon) or linguine, broken in half
1 tablespoon oriental sesame oil
2 tablespoons vegetable oil
2 skinless boneless chicken breast halves, cut crosswise into 1/3-inch-thick strips
6 green onions, sliced on diagonal into 1-inch pieces
1 carrot, peeled, very thinly sliced on diagonal
1/4 teaspoon dried crushed red pepper
6 tablespoons purchased teriyaki sauce
Preparation
Step 1
Cook noodles in large pot of boiling salted water until just tender. Drain well; return to pot. Add sesame oil and toss to coat.
Step 2
Heat vegetable oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until no longer pink, about 2 minutes. Add sliced green onions, carrot and crushed red pepper. Stir-fry until vegetables are crisp-tender but still bright in color and chicken is cooked through, about 2 minutes longer. Add noodles and teriyaki sauce and toss to blend well.
