with snow peas, red pepper & cabbage
Yield: 4-6 servings
Prep Time: 2 hours & 30 minutes
Wine Suggestion: Eroica Riesling, Columbia Valley Riesling
1 cup soy sauce
¼ cup sake (optional)
1 cup brown sugar
2 Tbs fresh ginger, minced
2 Tbs garlic, minced
¾ pound boneless skinless chicken breast
Asian noodle salad, recipe follows
Place soy sauce, sake, brown sugar, ginger and garlic in a saucepan and bring to a boil. Reduce heat and simmer just until the sugar is dissolved. Remove from heat and cool. Pour soy marinade over chicken and marinate for at least 2 hours or overnight.
Remove chicken from marinade, reserving the liquid. Transfer marinade to a saucepan and bring to a boil; cook until liquid is reduced to ½ cup.
Grill or broil chicken until done; baste with the reduced marinade halfway through cooking process and again when completely cooked. Slice chicken thinly or chop into cubes, and toss with remaining marinade. Set aside.
To serve: Place noodle salad on serving platter and top with teriyaki chicken.
1 pkg asian noodles (yakisoba, chuka soba, etc.) cooked and drained
Dressing, recipe follows
1 cup napa cabbage, shredded
½ cup red cabbage, shredded
1 cup snow peas, blanched lightly
½ cup green onions, sliced thinly on the bias
1 red bell pepper, sliced in thin strips
Place noodles in a large bowl; toss with about half the dressing. Toss in vegetables. Taste and add more dressing as needed.
¼ cup rice wine vinegar
¼ cup soy sauce
2 Tbs chinese oyster sauce
2 cloves garlic, minced
1 tsp ginger, minced
1 ½ cup peanut or canola oil
½ tsp hot chili oil
Place vinegar, soy sauce, oyster sauce, garlic and ginger in a blender. Blend well and with the motor running slowly drizzle in the oils.
