1 12 oz. jar Pineapple
Sake Teriyaki Marinade
1 lb. Boneless, skinless chicken breasts (cut into bite size pieces)
1 6 oz. package soba noodles (chow mein noodles)
1 small yellow onion, julienne
1 red bell pepper, julienne
1 zucchini, cut into match sticks
8 medium mushrooms, quartered
3 garlic cloves, minced
3 whole green onions, chopped
1 teaspoon fresh ginger, grated
Marinade chicken in 1 cup Earth & Vine Pineapple Sake Teriyaki Marinade
for one hour. Boil soba noodles according to package directions and drain.
Preheat oven to 200 degrees. Coat a large nonstick wok or skillet with a
nonstick spray. Heat on medium high. Sear marinated chicken, add vegetables.
Add enough Earth & Vine Provisions Marinade to moisten vegetables as
they cook. Remove chicken and vegetables from wok and keep warm in oven at
200 degrees. Add 3 tablespoons Pineapple Sake Marinade to wok, heat on medium
high. Add noodles, turning frequently to glaze noodles, add Marinade as needed.
Plate soba noodles, top with chicken and vegetables.