poultry essentials: chicken with asian noodles

How To Make poultry essentials: chicken with asian noodles

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  PREP/PREPARE
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  Yakisoba, literally "fried buckwheat", is a Japanese noodle made from wheat flour, and are typically flavored with a condiment like oyster sauce. If you cannot find them, just pick up a pack or two of dried ramen noodles. FYI: Yakisoba and ramen noodles usually come with a packet of spices to add to the cooking noodles… Do not use it.
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  It is important that you use chicken stock, not broth. If you use broth, the dish will taste too salty. If all you have is broth, then use a low-sodium version of tamari sauce.
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  Gather your Ingredients (mise en place).
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  Add the butter and oil to a sauté pan over medium-low heat.
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  Pat the chicken breasts dry, and sprinkle with salt and pepper.
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  When the butter melts, give the pan a swirl to mix the butter and oil, and then add the chicken breasts.
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  Cover, and allow to slowly cook for about 10 - 12 minutes, and then flip, recover, and cook for another 10 - 12 minutes.
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  Remove the chicken, cover, and reserve.
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  Chef’s Note: Leave the oil, butter and chicken juices in the pan
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  Add the chicken stock, tamari (or liquid aminos), and honey to the sauté pan, and raise the heat to medium.
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  As soon as the liquid begins to simmer, add the yakisoba noodles.
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  Stir them until they break apart, about 1 minute.
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  Nest the chicken in the noodles.
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  Cover and allow to simmer until the liquid is absorbed, about 5 minutes.
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  PLATE/PRESENT
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  Divide the noodles between two bowls, then slice and add the chicken on top. Sprinkle with some sesame seeds, and sliced green onion, if desired. Enjoy.
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  Keep the faith, and keep cooking.
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