Chicken Sukiyaki. If You Say So.

I don’t think this is Sukiyaki at all.

It’s really delicious. But, it’s not Sukiyaki. That is more of a hot pot.

Well, the cookbook called it Chicken Sukiyaki and I liked the ingredient list. So that is how this came about.

You’re lucky I am not posting my grandfather’s Sukiyaki.

I used to go to my grandparents’ home for lunch when I went to elementary and junior high school. My grandmother was usually in charge of the meal. But, sometimes she was out and Grandpa took to the kitchen.

Sukiyaki was his favorite. Every available can in the cupboard heated together and served up as a wildly disgusting dish. I remember the tuna fish, tomato sauce, Veg-All, chicken soup and baked beans as one particularly bad one. Whew!

You’ll like this much more.

Chicken Sukiyaki

Ingredients:

8 oz fresh chinese noodles
1/2 cup chicken broth
2 Tbs sugar
1/2 cup soy sauce
1 carrot, sliced
2 Tbs vegetable oil
1 lb boneless chicken breasts cut into strips
1/2 lb sliced shiitake mushrooms
1 cup diagonally sliced celery
4 green onions, sliced
8 oz can sliced water chestnuts
4 oz bean sprouts
1/2 lb baby bok choy

Directions:

1. Cook noodles as directed. Drain and keep warm.

2. In a small saucepan, mix chicken broth, sugar and soy sauce. Heat through. Set aside.

3. Heat a wok. Add oil and chicken strips. Stir fry until golden. Pour half of chicken broth sauce over chicken strips. Push chicken to side of wok.

4. Add carrot, mushrooms, celery and onions. Cook 1 minute over med-high heat. Toss and stir vegetables into the chicken. Add water chestnuts and bean sprouts. Pour remaining sauce over vegetables. Cook 2 minutes while stirring. Add bok choy, heat another minute.

5. Spoon over warm noodles.

Serves 4

Recipe slightly adapted from Pasta Cookery