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Asian Braised Chicken and Noodles

Asian Braised Chicken and Noodles

Adapted from John Gregory-Smith
Author TheSpicedLife

Ingredients

  • 2 lbs boneless skinless chicken pieces
  • 2 T vegetable oil

For the sauce:

  • 2 T light soy sauce
  • 3 T superior dark soy sauce
  • 1 T oyster sauce
  • 1/2 T sesame oil
  • 3 T dry white wine
  • 2 T brown sugar
  • 1/2 t ground ginger
  • 1/2 t freshly ground black pepper
  • 1 cup chicken stock

For the veggies:

  • 1 large onion, thinly sliced
  • salt to taste
  • 6 cloves garlic, minced
  • 1 slender green zucchini, sliced into matchsticks
  • 1 slender yellow squash, sliced into matchsticks
  • 1 sweet bell pepper, thinly sliced
  • Several handfuls green beans, cleaned and ends snapped
  • 1 lb dry rice noodles, cooked (any width will work, I used a medium thickness) and then rinsed with cold water
  • 1 small bunch of cilantro, chopped
  • Gojuchang for serving

Instructions

  1. Bring water to a boil in a large pot to prepare the noodles while you are working on the chicken.
  2. Choose a large, heavy-bottomed pot (like a Dutch oven) and heat over medium high heat with the vegetable oil. When it is hot, add the chicken pieces in a single layer; you will probably need to do this in 2 batches. Brown the chicken on each side, 5-8 minutes per side, before removing to a bowl.
  3. While the chicken is browning, whisk up the sauce ingredients. Set aside.
  4. When the chicken is removed, add the onions to the pot. Add a splash of water if there are lots of stuck chicken bits to the bottom of the pan. Sprinkle with a pinch of salt. Cook, stirring occasionally, until the onions are starting to caramelize.
  5. Add the garlic and cook for 1-2 minutes.
  6. Add the whisked sauce into the pot and bring to a boil. Then add the chicken back into the pot, along with any accumulated juices. Mix the chicken into the sauce and then cover the pot. Reduce the heat to maintain a gentle simmer. Let cook for 10 minutes.
  7. Add the zucchini, summer squash and bell pepper. Stir into the dish and bring the liquid back to a boil. Once again cover and reduce the heat to maintain a gentle simmer. Cook for 5 minutes.
  8. Toss the green beans on top of the chicken and vegetables. Bring the liquid back to a boil, and then again cover and reduce heat to maintain a simmer. Cook until the green beans are steamed to your liking (we like them pretty crisp); by now the chicken should also be done.
  9. Add the cooked noodles to the pot and stir them into the dish. Mix in the chopped cilantro.
  10. Taste the dish for additional salt or brown sugar. Serve hot, with gojuchang on the side for those who like their dishes spicy.