Frango com alho e gengibre

Ingredientes

• 2 large boneless (skinless chicken breasts)
• 1 tablespoon ginger paste
• 1/4 cup low sodium soy sauce
• 1 tablespoon grapeseed or vegetable oil
• 1 tablespoon pressed garlic
• 1 tablespoon honey
• 3 cups sliced brown mushrooms
• 2 teaspoons sesame oil
• 6-8 scallions (white and light green parts sliced in 1" pieces, dark green parts chopped)
• 2 5.6 ounce yakisoba noodle packages, seasoning packets discarded*
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• Sprinkle of toasted sesame seeds for garnish (optional)

Modo de preparo

1. 1

   Place the chicken breasts in a zipper-close bag. Whisk together the ginger, soy sauce, grapeseed oil, garlic, and honey in a small bowl. Pour this mixture over the chicken and seal the bag, pressing out excess air as you do. Marinate the chicken for 5-10 minutes in the refrigerator.

2. 2

   Meanwhile, heat a heavy skillet over medium-high heat. Once hot, transfer the chicken from the bag, reserving the marinade, and cook for 3 minutes on one side. Then, turn the chicken, reduce the heat to low, and pour in the reserved marinade along with 1/2 cup of water. Cover the pan and let it cook for 10 minutes. After 10 minutes, turn off the heat and let the chicken rest for another 5 minutes.

3. 3

   Meanwhile, heat a wok or another large skillet over medium-high heat. Add the sliced mushrooms and cook for 2-4 minutes. Add the sesame oil, white and light green scallion pieces, and yakisoba noodles, tossing well to mix. Add 2 tablespoons of water, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of brown sugar to the pan. Toss well and cook until the noodles are slightly browned and warmed through, about 3-5 minutes.

4. 4

   Transfer the cooked chicken to a cutting board. Slice it against the grain into strips. Divide the noodles into two bowls, then place one sliced chicken breast on top of each. Garnish with dark green scallion pieces and sesame seeds if desired.