YOUR SOLIN GENERATED RECIPE
Seared Protein Yakisoba with Garlic Ginger Teriyaki, Fresh Vegetables, and Sesame Cilantro Topping
Enjoy a vibrant bowl of seared chicken yakisoba featuring tender strips of protein, perfectly stir-fried vegetables, and a bold garlic-ginger teriyaki sauce. The dish is finished with a refreshing sesame cilantro topping for a delightful crunch and burst of flavor.
INGREDIENTS
4 oz Chicken Breast (113g)
1 cup Yakisoba Noodles (150g)
1/2 cup Snap Peas (50g)
1/2 cup Shredded Carrots (55g)
1/2 cup Red Bell Pepper (75g)
1 clove Garlic
1 tsp Fresh Ginger
2 tbsp Low Sodium Teriyaki Sauce
1 tsp Sesame Oil
1 tsp Sesame Seeds
1 handful Fresh Cilantro
PREPARATION
Slice the chicken breast into thin strips and season lightly with salt and pepper if desired.
Prepare all the vegetables by washing, slicing, and shredding as needed: halve the snap peas, shred the carrots, and slice the red bell pepper into thin strips.
Mince the garlic and grate the fresh ginger. Set aside.
Heat a non-stick pan over medium-high heat and add the sesame oil. Sear the chicken strips until lightly golden and nearly cooked through, about 3-4 minutes.
Add the minced garlic and grated ginger to the pan, stirring briefly until fragrant.
Toss in the snap peas, shredded carrots, and bell pepper, and stir-fry for an additional 2-3 minutes until the vegetables are crisp-tender.
Introduce the cooked yakisoba noodles to the pan, then drizzle with the low sodium teriyaki sauce. Toss everything together to combine and heat through for another 1-2 minutes.
Plate the dish, and top with a sprinkle of sesame seeds and a handful of fresh cilantro.
Serve hot and enjoy your balanced, flavorful meal.