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!
- 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
- Soak noodles in cold water for 15 minutes.
- Heat a saute pan over medium-high heat with 1 tbsp oil.
- 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.
- Heat a wok or large skillet over medium-high heat, add 1 tbsp of oil, and heat until just smoking.
- Add the onions, pepper, green beans, and celery and stir-fry until veggies are tender.
- Add the last tbsp of oil and garlic and stir-fry until just tender.
- Transfer vegetable mix to the bowl with the chicken, cover, and set aside.
- 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
- Transfer the noodles to a large serving bowl and mix in the chicken and vegetables.
- Season with salt and serve.