Korean Chicken Japchae
15 mins
4 SERVINGS
INGREDIENTS
- 1 packet Sadia Helper Cuts Chicken Breast Strips
- 8 ounces (or 4 servings) sweet potato noodles
- ½ tsp sesame oil
- 1 tsp cooking oil
- 1 tbsp soy sauce
- ½ tsp garlic, minced
- ¼ tsp ground black pepper
- 1 tsp sesame oil
- 4 tbsp soy sauce
- 2 tsp honey
- 2 garlic cloves, minced
- 1 small red pepper, sliced thinly & cut in half
- 2 medium carrots, peeled & cut into matchsticks
- 4 large shiitake mushrooms, sliced thinly
- 1 cup packed fresh spinach
- ½ tsp sesame oil
METHOD
- Prepare ingredients for marinade and proceed to marinate the chicken for 30 minutes. Set aside.
- Bring a large pot of water to a boil over high heat and add the sweet potato noodles. Cook until the noodles are tender, about 7 minutes.
- Drain and rinse the noodles with cold water until they are cool.
- Toss noodles with ½ teaspoon of sesame oil.
- In a medium bowl, whisk together ingredients for the sauce mixture.
- Heat cooking oil in a large nonstick skillet set over medium-high heat. Add garlic, cook until it browns a little. Add the chicken and stir fry for a few minutes until barely cooked through..
- Add red pepper, carrots, and mushrooms, and cook for 1-2 minutes.
- Add spinach, and cook until the spinach is just wilted.
- Add the cooked noodles, sauce mixture and ½ teaspoon of sesame oil to the skillet and cook. Toss with tongs, until the noodles are heated through, for about 1 minute. Serve hot.
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