The pairing of Peppercorn Medley and sake adds heat and floral notes to this Japanese-inspired meal-in-one udon noodle bowl with grilled chicken, shiitake mushrooms and vegetables.
20m
PREP TIME
25m
COOK TIME
263
CALORIES
14
INGREDIENTS
Servings: 6
Ingredients
- 2 teaspoons McCormick® Peppercorn Medley Grinder, divided
- 1/2 teaspoon McCormick® Sea Salt Grinder
- 1 1/4 pounds boneless skinless chicken breast halves
- 3 pieces (4-inches each) lemon grass
- 1 tablespoon sesame oil
- 4 heads baby bok choy, cut in half lengthwise
- 8 shiitake mushrooms, sliced
- 5 cups chicken stock
- 1/3 cup dry sake, (Japanese rice wine)
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Ginger
- 1/2 cup snow peas
- 1/4 cup red bell pepper, cut into strips
- 1/4 cup yellow bell pepper, cut into strips
- 2 packages (about 7 ounces each) precooked/instant udon noodles, cooked as directed on package
INSTRUCTIONS
- 1 Place 1 teaspoon of the peppercorns in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely cracked. Mix with sea salt. Press seasoning mixture onto both sides of chicken breasts. Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently. Keep warm
- 2 Place remaining 1 teaspoon peppercorns and lemon grass stalks in the center of a piece of cheesecloth or a coffee filter. Tie tightly with a long piece of string
- 3 Heat sesame oil in large saucepan on medium heat. Add bok choy and shitake mushrooms; cook and stir 2 minutes. Add chicken stock, sake, ginger and the spice bundle; bring to boil. Reduce heat to low; simmer 5 minutes. Add snow peas and bell peppers; simmer 5 minutes longer or until tender-crisp. Remove spice bundle
- 4 Slice chicken diagonally into thin slices. Divide noodles, broth mixture and chicken among soup bowls.
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