Yakitori without skewers

Ingredients for 3 servings:

• 4 cloves garlic
• 1 onion(s)
• 500 g chicken breast fillet(s)
• Sesame oil or peanut oil
• 30 g ginger root
• Mirin, or honey, or white wine
• 3 tbsp sugar
• 8 tbsp sake
• 7 tbsp soy sauce
• 3 carrots
• ¼ apple
• 1 bunch of spring onions
• 125 g peanuts, roasted, salted
• 1 bag of Chinese egg noodles
• ½ zucchini

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Chicken with vegetables and delicious Asian sauce

Chop the garlic and 1 small onion into small pieces. Wash, dry, and dice the chicken. Season the meat with salt and pepper and marinate it with the onions and half of the garlic in sesame or peanut oil. Finely chop the ginger and add it to a bowl with the rest of the garlic, 6 tablespoons of mirin or 1/2 tablespoon of honey or a dash of white wine (in this case, add more sugar), 3-6 tablespoons of sugar, 8 tablespoons of sake, 7 tablespoons of soy sauce, 2-3 tablespoons of oil, 15-30 g of ginger, and a dash of water. Blend with an immersion blender until no chunks remain. Then mix half of the sauce with the already marinated chicken and marinate for at least 20 minutes, the longer the better. Chop the carrots, apple, spring onions, and zucchini into small pieces. Crush the peanuts. In separate pans, fry the meat, carrots, spring onions, and zucchini. Both take about 10 minutes. After 2 minutes of cooking (depending on the noodles’ cooking time), bring water to a boil. Once the water boils, add the noodles and the remaining sauce to the vegetables. Just before the end of the cooking time, stir the pans together and add the apple. The peanuts can be added cold or sautéed.