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Ingredients
- Ingredients
- 6 ounces uncooked soba (buckwheat noodles)
- 1/4 cup sake (rice wine) or dry sherry
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon crushed red pepper
- 1 tablespoon vegetable oil, divided
- 3/4 pound chicken breast tenders, cut into bite-sized pieces
- 1 1/2 teaspoons dark sesame oil
- 3 cups quartered mushrooms
- 3 cups broccoli florets
- 1 cup (1-inch) red bell pepper strips
- 1 tablespoon bottled ground fresh ginger (such as Spice World)
- 2 garlic cloves, minced
Details
Servings 4
Preparation
Step 1
Preparation
Cook noodles according to package directions; drain.
Combine sake and the next 4 ingredients (sake through crushed red pepper) in a small bowl; set aside.
Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 4 minutes or until done. Remove chicken from pan; keep warm. Heat 1 teaspoon vegetable oil and sesame oil in pan over medium-high heat. Add mushrooms and remaining ingredients; stir-fry 4 minutes or until broccoli is crisp-tender. Return chicken to pan; stir in sake mixture. Cook 1 minute or until thoroughly heated. Serve over noodles.
Nutritional Information
Calories:
357 (18% from fat)
Fat:
7g (sat 1.2g,mono 1.9g,poly 3.2g)
Protein:
30.1g
Carbohydrate:
43.2g
Fiber:
3.3g
Cholesterol:
49mg
Iron:
3.3mg
Sodium:
810mg
Calcium:
61mg
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