Asian Chicken With Sea Vegetables And Noodles


2 tablespoons Bragg liquid aminos or tamari
2 tablespoons freshly squeezed lime juice
3 cloves garlic, minced
1 1/2 tablespoons peeled, coarsely chopped fresh ginger
2 teaspoons ground coriander
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes, more or less to taste
2 pounds boneless, skinless chicken thighs or breast, cut into 1 1/2-inch strips

Stir Fry
2 (2 ounces each) packages transparent noodles (mung bean noodles, Saifun, or Harasame)
1/3 cup dried arame
2 tablespoons canola oil
1 medium yellow onion, finely sliced
3/4 pound broccoli crowns, separated
1/2 pound fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 red bell pepper, seeded and thinly sliced
1 bunch green onions, both white and green parts, coarsely chopped
1 cup sunflower sprouts or bean sprouts

Note from the chef: Remember to soak arame with enough cold water to generously cover — it will triple in volume. If fresh shiitake mushrooms are not available you can substitute them with dried. About 1-ounce of dried shiitake mushrooms, reconstituted, equals a 1/2 pound of fresh. Simply soak dried shiitakes in a bowl of water for 1/2 hour, drain liquid, and proceed with the recipe.


Tender Natural Chicken Breast Marinated In An Asian-inspired Blend Of Tamari, Lime, Garlic And Ginger Provides The Centerpiece For This Savory Stir-fry Of Broccoli, Red Pepper, Shiitake Mushrooms And Arame. The Arame Contributes A Sweet, Mild Flavor To Th

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