CHICKEN TERIYAKI NOODLES

Ingredients :

1lb boneless, skinless chicken breasts, cut into small chunks or slices
2 tbsps teriyaki glaze (homemade or commercial)
2 tbsps vegetable oil
1 small onion, sliced
2 cloves garlic, finely chopped
1 tbsp fresh ginger root, chopped
1 carrot, cut julienne
1 rib celery, cut into julienne
1 zucchini, cut into julienne
½ lb bean sprouts
1 ½ cups chicken stock, dashi or water
3/4 lbs udon noodles or spaghetti

Method :

In a small bowl, marinate chicken in teriyaki glaze for ½ to overnight in the refrigerator. To cook, heat oil in a large, deep, preferably non-stick skillet or a large heavy wok. Add chicken and stir-fry until chicken is browned. Add onions, garlic and ginger and stir fry about 1 minute. Add carrots, celery and zucchini and stir 3 minutes until vegetables just begin to wilt. Add stock and bring to boil. Cook gently 2 minutes until chicken is cooked through and add bean sprouts. Meanwhile, cook noodles in a large pot of boiling water until almost tender. Drain and add chicken and vegetables. Toss pasta with vegetables in the pan over gentle heat for a few minutes until noodles absorb liquid. Taste and adjust with salt and pepper if necessary. Serve in large bowls.