Yield: 6 servings  Prep: 15 minutes  Cook: 11 minutes

This is delicious!!!  Everyone enjoyed eating this for dinner.  Typically if a recipe contains mushrooms my kids won't eat it so I grind them up in a food processor and that usually works.

 

3/4 cup chicken broth

3 tablespoons teriyaki sauce

3 tablespoon rice vinegar

2 tablespoons cornstarch

1 1/2 teaspoons sugar

1/8 teaspoon red pepper flakes

2 teaspoons canola oil

2 teaspoons sesame oil

1 pound boneless, skinless chicken breast for stir-fry (thin strips)

1 package (3.5 ounces) shiitake mushroom cap, cleaned and sliced (1 1/2 to 2 cup) (I usually buy a frozen package from our local healthfood store)

1 package (8-9.5 ounces) soba noodles (I purchase buckwheat soba noodles by Eden from our local healthfood store, but there are many varieties out there. To the left I included an Amazon link for the one we use)

1 pound bok choy, trimmed and sliced into bite-size pieces

1 sweet red pepper, seeded and cut into thin strips

 

1) In a measuring cup, whisk broth, teriyaki, vinegar, cornstarch, sugar and red pepper flakes. Set aside.

2) Bring a large pot of water to boiling. Heat the canola and the sesame oils in a large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes, stirring occasionally. Remove to a plate. Add mushrooms and cook 2 minutes.

3) Add bok choy and red pepper strips to skillet. Cook 2 minutes. Return chicken to pan along with broth mixture. Cook 2 to 3 minutes, until thickened. gently stir in soba noodles and serve.

 

This recipe makes a total of 6 servings but 1 serving=

5g Fat          45g Carbohydrates

26g Protein    2g Fiber

Inspired from Family Circle July 2010 page 185