Chicken Tender and Konnyaku Stir-Fry
Colorful and flavorful!
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove the sinew from the chicken tenders and slice up diagonally. Season with (A).
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Cut the konnyaku noodles into easy to eat lengths and parboil.
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Remove seeds from the bell pepper and cut into wedges. Roughly chop up the green onions.
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Heat the sesame oil in a pot, add in and saute (1) and (2) and then add in the bell pepper. Mix together (B) and pour in to adjust the flavor, then add and quickly mix and saute in the green onions.
Cooking Basics
Chicken tenders contain a sinew. Lay the tender down flat and rock a knife back and forth along the sinew to remove. Nowadays sinew-removed chicken tenders are widely available.
If you quickly place the yam cake into boiling water (parboil) the distinct odor of the yam cake will be removed, flavor and seasonings will be soaked up easier, and the rubbery texture will be refreshed. The appropriate boiling time is for 2 to 3 minutes in water that is at a rolling boil. Avoid over-boiling as this will result in hard yam cake.
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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