I was introduced to Japanese cooking many years ago and one of my first meals was chicken yakisoba. I fell in love with it and since then I’ve tried spicy chicken and veggie. I think I could eat yakisoba forever and never tire of it!
I’m in love with any kind of noodle soup. I especially love Asian-inspired noodle soups and I think it’s the sauce that I like so much.
Asian cuisine is one of my favorites and of course hubby and I love sweet n sour chicken. And you can make it at home. Found this recipe below:
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
1/2 cup cornstarch
2 large eggs, beaten
1/4 cup vegetable oil
Sweet and Sour Sauce:
1/2 cup apple cider vinegar
1/4 cup ketchup
1 tablespoon soy sauce
1/2 teaspoon garlic powder
Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
Adapted from Mel’s Kitchen Cafe. Recipe found here.