Justin’s Soy Glazed Chicken
with Gomae Noodles
Thank you to Justin Craigen for sending us this incredible Soy Glazed Chicken recipe!
This Japanese-inspired recipe features all of our favourite things – Peregrine Farm chicken, noodles, healthy veggies and an explosion of flavour. Most of the ingredients are easy to find, but if you have any trouble, we recommend hunting down a local Asian grocery store! After you’ve found everything you need, the cooking process is easy. It’ll taste even better than your favourite takeout.
If you’re wondering how to buy chicken breasts – or any Peregrine Farm chicken pieces – visit us at one of our Farmers’ Market locations!
SOY GLAZED CHICKEN WITH GOMAE NOODLES
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Start by making both of the sauces (see below).
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Heat the vegetable oil in a medium-sized pan on medium heat, and start a pot of water to cook the noodles in.
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Sauté the vegetables for 5 minutes, then add the sliced chicken breast and the soy glaze. Cook for 3 minutes before reducing the heat to medium-low.
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Cook the noodles according to package directions. Strain and toss the noodles in a couple tablespoons of the Gomae sauce.
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Plate the noodles and top with the glazed chicken & vegetables.
SOY GLAZE
Whisk together until there are no lumps of cornstarch.
GOMAE SAUCE
Whisk together, adding a little more stock if needed to make a sauce. The tahini/sesame sauce will take a few seconds of work before coming together with the stock. There will be some lumps from the miso; if a smoother sauce is desired, a larger batch can be made in a food processor. Extra will keep in the fridge for 2-3 weeks.
Let us know if you recreate Justin’s recipe by tagging us in a photo on Instagram or Facebook! If you have any recipes of your own that you’re willing to share (we don’t want to cause any family drama!), send us an email.
