Chicken in sweet and spicy sauce with Japanese vegetables and noodles

Name: Chicken in sweet and spicy sauce with Japanese vegetables and noodles - Nicoleta M.
Ingredients: 1 skinless; boneless chicken breast; cubed 1 mix of Japanese vegetables (onion; bell pepper; carrot; shiitake mushrooms; peas; lotus root) 3 tablespoons sweet and spicy Thai sauce 150 grams noodles 2 cloves garlic; crushed 1 tablespoon oil

Meat - Chicken in sweet and spicy sauce with Japanese vegetables and noodles by Nicoleta M. - Recipia

I have made chicken in sweet and spicy sauce with Japanese vegetables several times, especially when I need something quick and filling in the evening. It's the kind of recipe I turn to when I want something with an intense flavor, without spending too much time in the kitchen. Few ingredients, everything in one wok, and usually, I use a frozen vegetable mix to cut down on time. I boil the noodles separately, but the rest is made in one pan, which helps a lot when you want to have as few dishes to wash as possible. Quick Info Total time: about 25-30 minutes Preparation time: 5-10 minutes Cooking time: 15-20 minutes Servings: 2-3 Difficulty: easy Recipe type: quick dinner, wok dish Ingredients 1 chicken breast (skinless and boneless), cut into cubes 1 pack of Japanese vegetable mix (usually contains onion, bell pepper, carrot, shiitake mushrooms, peas, lotus root) 3 tablespoons Thai sweet and spicy sauce 150 grams of noodles (any type you prefer) 2 garlic cloves, crushed 1 tablespoon oil (I use neutral oil, like sunflower) Preparation method 1. Boil the noodles according to the package instructions. It's good to drain them quickly and keep them aside, possibly with a little cold water over them to prevent sticking. 2. Heat a wok or a large pan, add the tablespoon of oil and the crushed garlic. Let it cook over medium heat for 1-2 minutes, just until it turns slightly golden. If it burns, it becomes bitter, so don't prolong this step. 3. Add the chicken cubes to the wok, stir and cook until they change color, about 4-5 minutes. The meat should not crust, just not be pink anymore. 4. Add the vegetable mix (usually I add it frozen, there's no need to thaw it beforehand). Stir and let it cook over medium to high heat for 6-7 minutes, until the vegetables soften but remain slightly crunchy. 5. Finally, pour the 3 tablespoons of Thai sweet and spicy sauce over the chicken and vegetables. Then add the boiled and drained noodles. Carefully mix everything for another 2-3 minutes, so it is evenly coated with sauce. Taste and add another tablespoon of sauce if needed. 6. Turn off the heat and serve immediately. Why I make the recipe often It cooks quickly, doesn't require expensive ingredients, and you don't spend much time in the kitchen. The chicken and vegetables can be adapted, and the taste is balanced, with a bit of sweetness and a bit of spiciness. It's suitable when I have frozen vegetables to use or want something hearty without much mess. Tips and variations Tips The chicken should be cut as evenly as possible so it cooks at the same rate. Don't overcook the vegetables; they should maintain a slightly crunchy texture. If using a frozen mix, don't thaw it beforehand – cook it directly in the wok. Stir often to prevent the garlic or meat from sticking to the pan. Substitutions The chicken breast can be replaced with boneless thighs, also cut into cubes, if you want more juiciness. Instead of the Japanese mix, you can use fresh vegetables, thinly sliced: onion, bell pepper, carrot, mushrooms (champignon works too if you don't have shiitake), peas. You can use any type of noodles: rice, wheat, even spaghetti if you have nothing else. The Thai sweet and spicy sauce can be replaced with another similar sauce, but it will change the final taste. Variations You can add more or less meat, to taste. For extra spiciness, add a sliced chili pepper to the garlic. If you want more flavor, sprinkle sesame seeds or green onions when serving. Noodles can also be soba or udon. Serving ideas Serve hot, immediately after it's ready, straight from the wok. You can add a bit of parsley or coriander at the end if you like greens. It goes well with a simple cucumber or radish salad on the side if you want to add freshness. Frequently asked questions Do I need to rinse the noodles after boiling? Yes, I rinse them quickly with cold water if I'm not putting them straight into the wok, to prevent sticking. Can I use another type of meat instead of chicken? Yes, turkey or even beef works, sliced thin. Just adjust the cooking time slightly depending on the type of meat. If I don't have Thai sweet and spicy sauce, what can I substitute it with? You can try a mix of sweet chili sauce with a little soy sauce or a sweet and sour Asian sauce. How do I store leftovers? In the fridge, in a container, for up to 2 days. I reheat in a pan with a little water to avoid drying out the noodles. What vegetable mix do you recommend? The frozen mix with onion, bell pepper, carrot, shiitake mushrooms, peas, and lotus root is the closest to the basic recipe, but it doesn't have to be exactly this one. Nutritional values Approximately, one serving has around 400-450 kcal, with about 30-35 g protein, 10-12 g fat, 45-50 g carbohydrates. The amounts can vary depending on how much sauce you use and the type of noodles. It's a balanced recipe, with enough protein, carbohydrates from the noodles and vegetables, and low fat if you don't add anything else. Storage and reheating The chicken with vegetables and noodles can be stored in the fridge, in a closed container, for up to 2 days. When reheating, it's best in a pan with a little water to rehydrate the noodles. In the microwave, it becomes drier and the noodles can stick together. I do not recommend freezing, as the textures of the vegetables and noodles do not hold up well to thawing. Best served fresh.

Chicken in sweet and spicy sauce with Japanese vegetables and noodles

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