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Chicken Yakisoba

1/2 cup soy sauce, reduced sodium kind
1/2 cup water
1/2 cup granulated sugar
6 tablespoons dark sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 boneless, skinless chicken breasts halves, 24 ounces
28 ounces fresh yakisoba noodles, uncooked
1 large carrot, finely julienned
1 large 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. Stir-fry 3 to 4 minutes or until the
noodles begin to stick to the pan. Add the reserve soy sauce mixture
and stir-fry 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 until 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.


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