I've never had chili-garlic sauce, but understand that it's spicy. So, a bit of hot sauce with some form of garlic might replace it, according to one reviewer. I'd want a bit of garlic powder anyway.
You can use whatever mushroom that you prefer.
I would consider basil and cilantro to be suggestions.
I wouldn't leave out the celery leaves...the tender inner ones, especially.
I used to make a meat strip version of this. The meat was sliced thinly, and the mushroom were sautéed first. Also, a little rice vinegar and sugar went into it, as it was a sweet and sour soup.
Lastly, I would probably put in a slice of fresh ginger.
⦁ 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
⦁ sesame oil to taste
⦁ 3 medium carrots, sliced
⦁ 2 celery ribs, chopped
⦁ 1 medium onion, chopped
⦁ 6 cups chicken broth
⦁ 1/3 cup teriyaki sauce
⦁ 1/4 cup chili garlic sauce
⦁ favorite noodles
⦁ 2 cups sliced fresh shiitake mushrooms
⦁ 1/3 cup chopped celery leaves
⦁ 1/4 cup minced fresh basil
⦁ 2 tablespoons minced fresh cilantro
⦁ 2 green onions, sliced
In a Dutch oven, cook chicken in oil over medium heat until no longer pink. Remove and keep warm. In the same pan, saute the carrots, celery and onion until tender. Stir in the broth, teriyaki sauce, garlic sauce and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Add the noodles, mushrooms, celery leaves, basil and cilantro. Cook and stir for 4-5 minutes or until noodles and mushrooms are tender. Sprinkle with green onions.
Message Thread
« Back to index