Kara-Áge Chicken Stir Fry

As part of the Foodbuzz Tastemaker program with Kikkoman, I recieved a packet of Kara-Áge Soy-Ginger Seasoned Coating Mix.  Kara-Áge is one of the most popular cooking techniques in Japan in which protein, usually chicken, is deep-fried.  It’s similar to tempura.  I decided to make a Kara-Age Chicken Stir Fry with some veggies I had on hand and some Asian noodles.  This seasoning packet is not only great because it has my name in it :-), but it’s also a huge time and money saver!  Have you ever had kara-age and/or tempura?  Which do you prefer?  Enjoy!

Ingredients:

• 2 chicken breasts, cut into cubes
• 1 package of Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix
• 1 package of your favorite noodles
• 3 tbsp vegetable oil
• 2 garlic cloves, minced
• 1/2 yellow onion, diced
• 1 red pepper, sliced
• 1/2 lb green beans, trimmed
• 2 stalks of celery, diced
• 2 cup chicken broth
• salt to taste

Directions:

1. Soak noodles in cold water for 15 minutes.
2. Heat a saute pan over medium-high heat with 1 tbsp oil.
3. In a plastic bag, place the chicken and seasoning packet.  Shake until chicken pieces are entirely coated and add to saute pan.  Pan-fry chicken until browned on both sides.  Remove from pan and cover in a medium bowl to keep warm.
4. Heat a wok or large skillet over medium-high heat, add 1 tbsp of oil, and heat until just smoking.
5. Add the onions, pepper, green beans, and celery and stir-fry until veggies are tender.
6. Add the last tbsp of oil and garlic and stir-fry until just tender.
7. Transfer vegetable mix to the bowl with the chicken, cover, and set aside.
8. Add the chicken broth to the wok and bring to a boil.   Drain the noodles and add into the broth.  Cook until chicken broth is absorbed, 4-5 minutes
9. Transfer the noodles to a large serving bowl and mix in the chicken and vegetables.
10. Season with salt and serve.

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