Free of: egg, soy, nut, sugar, oil
Serves 4 to 6
If fresh shiitake mushrooms are not available you can substitute them with dried. About 1-ounce of dried shiitake mushrooms, reconstituted, equals a 1/2 pound of fresh. Simply soak the dried shiitakes in a bowl of water for 1/2 hour, drain the liquid, and proceed with the recipe.
2 tablespoons tamari or Bragg liquid aminos
2 tablespoons freshly squeezed lime juice (1 to 2 limes)
3 cloves garlic, minced
1 1/2 tablespoons peeled, coarsely chopped fresh ginger
2 teaspoons ground coriander
1 teaspoon palm sugar or honey
1/4 teaspoon crushed red pepper flakes, more or less to taste
1 1/4 pounds boneless skinless chicken thighs or breast, cut into 1 ½-inch strips
2 (2-ounce) packages transparent noodles (mung bean noodles, Saifun, or Harasame)
1 medium yellow onion, finely sliced
3/4 pound broccoli crowns, separated
1/2 pound fresh shiitake mushrooms, discard stems, thinly slice caps
1 red bell pepper, seeded, deribbed, and julienned
1 bunch coarsely chopped green onion, both white and green parts
1/3 cup dried sea vegetable, hijiki or arame
1 cup sunflower sprouts or bean sprouts
To prepare the marinade:
Whisk together the tamari, lime juice, garlic, ginger, coriander, sugar, and pepper flakes in a medium bowl until well blended. Place the chicken in the marinade coating it completely. Cover and marinate in the refrigerator for 1 hour or overnight.
To prepare the noodles and sea vegetable:
Soak the noodles in a bowl with enough cold water to cover them, about 15 minutes. In a separate bowl, soak the sea vegetable with enough cold water to generously cover. The sea vegetable will triple in volume, add more water if needed. Set aside.
To prepare the dish:
Heat a large skillet or wok over high heat, add the onion, stirring frequently, sauté for about 2 minutes. Lift the chicken out of the marinade and reserve the marinade for later use. Add the chicken to the skillet and sear until just browned, about 4 minutes. Add the broccoli, mushrooms, bell pepper, green onion, reserved marinade, and 1 cup of water. Stirring frequently, sauté until tender and bright in color, 3 to 5 minutes. Drain the sea vegetable discarding the liquid. Add the sea vegetable and sprouts to the skillet, toss to incorporate. Serve immediately.