Salmon with Spicy Cucumber-Pineapple Salsa
- 13 Apr - 19 Apr, 2024
· 2 packets Yaki-Soba noodles
· 1 tbsp cornstarch
· 1/3 cup soy sauce
· ¼ cup brown sugar
· 3 cloves garlic, minced
· 1 tbsp freshly grated ginger
· 2 tbsp honey
· 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
· 1 tbsp olive oil
· 1 tsp sesame seeds
· 1 green onion, thinly sliced
In a large pot of boiling water, add Yaki-Soba until loosened, for about two minutes; drain well.
In a small bowl, whisk together corn-starch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in corn-starch mixture until thickened enough to coat the back of a spoon, about three minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about three to four minutes; set aside. Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about two minutes. Serve, garnished with sesame seeds and green onion, if desired.
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