Recipe - Hallmark Inns Chicken Yakisoba

One half cup Soy sauce, reduced sodium
kind
One half cup Water
One half cup Granulated sugar
6 tablespoon Dark sesame oil
3 Cloves garlic, minced
1 tablespoon Fresh ginger, grated
6 Boneless, skinless chicken
breasts halves, 24 ounces
28 ounce Fresh yakisoba noodles,
uncooked***
1 lg Carrot, finely julienned
1 lg Yellow onion, finely
julienned
Sesame seed for garnish
Sliced green onions for
garnish

To marinate chicken: in a medium bowl, mix together soy sauce, water,
sugar, 2 tablespoons sesame oil, garlic and ginger. Place the chicken in a
plastic bag and add 6 tablespoons of the soy sauce mixture; close bag and
marinate in the refrigerator for 24 hours. Reserve remaining soy sauce
mixture for cooking the noodles.

To cook: Remove the noodles from the packages and gently separate. Reserve
seasoning packets for another use or discard.

In a large skillet or wok over high heat, heat 2 tablespoons sesame oil.
Add carrot and onion; saute until almost brown. Reduce heat to medium and
add noodles. Stirfry 3 to 4 minutes or until the noodles begin to stick to
the pan. Add the reserve soy sauce mixture and stirfry for 1 to 2 minutes
longer.

Meanwhile, drain chicken breasts and discard marinade. In a separate
skillet, heat remaining 2 tablespoons of sesame oil. Saute the chicken 3 to
4 minutes per side or unil just cooked through. Cut cooked breast into
julienne strips.

Divide the noodles evenly among 4 bowls and fan the chicken breast over the
top. Garnish with sesame seed and green onions. Serve in large bowls. This
recipe makes very generous servings.

Note: Fresh yakisoba noodles are available in the produce section of many
supermarkets.

Typos by Brenda Adams adamsfmle@sprintmail.com; mc post 7/7/97

Recipe by: The Hallmark Inn, Hillsobro, Oregon Posted to MCRecipe Digest
V1 #660 by "Bob & Carole Walberg" walbergr@mb.sympatico.ca on Jul 6, 1997