Serves 6
Ingredients:
* 7 tablespoons low-sodium soy sauce, divided
* 1/2 pound skinned, boned chicken breast, cut into bite-size pieces
* 2 teaspoons vegetable oil, divided
* 2 cups vertically sliced onion
* 1 cup (2-inch) julienne-cut carrot
* 6 cups coarsely shredded napa (Chinese) cabbage
* 1/4 cup sake (rice wine) or dry sherry
* 1 tablespoon minced peeled fresh ginger
* 2 teaspoons sugar
* 1/4 teaspoon salt
* 4 1/2 cups cooked soba (about 9 ounces uncooked buckwheat noodles)
Procedure:
Combine 3 tablespoons soy sauce and chicken in a zip-top plastic bag; seal and marinate in refrigerator 30 minutes, turning occasionally.
Heat 1 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; cook 3 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil, onion, and carrot to skillet; stir-fry 2 minutes. Add cabbage; stir-fry 2 minutes or until cabbage begins to wilt.
Combine 1/4 cup soy sauce, sake, ginger, sugar, and salt. Pour sake mixture over cabbage mixture. Add chicken and soba; toss well to coat. Cook 1 minute or until thoroughly heated.
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