Korean-Style Chicken Lecho

A Hungarian noodle dish with a Korean twist. Made using Kikkoman Tamari Gluten-free Soy Sauce and suitable for gluten-free diners.

Cooking Time
25

Portions
10

Ingredients

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• ml Kikkoman Tamari Gluten-free Soy Sauce
• g rice or sweet potato noodles
•   kg chicken breast
• g carrots
• g white onions
• g red bell pepper
• g yellow bell pepper
• g shiitake mushrooms
• g garlic
• g tomato paste
• ml tomato passata
• g brown sugar
•   tsp black pepper
• ml rapeseed oil
•   pinches of toasted white sesame seeds
•   tbsp fresh coriander

• 1

  Step 1

  Cook the noodles according to the instructions on the package.
• 2

  Step 2

  Cut the chicken breast into medium cubes. Slice carrots and onions into half-moons, peppers and mushrooms into thin strips, chop the garlic. Sauté the ingredients in oil in the specified order. Then add tomato paste, tomato passata, Kikkoman Gluten-free Soy Sauce, brown sugar, and black pepper. Reduce the heat and simmer for 10 minutes.
• 3

  Step 3

  Place cooked noodles on a plate, top with chicken sauce, and garnish with sesame seeds and coriander.

Ingredients

• 250 ml Kikkoman Tamari Gluten-free Soy Sauce
• 800 g rice or sweet potato noodles
• 1.2 kg chicken breast
• 500 g carrots
• 300 g white onions
• 300 g red bell pepper
• 300 g yellow bell pepper
• 200 g shiitake mushrooms
• 30 g garlic
• 50 g tomato paste
• 600 ml tomato passata
• 100 g brown sugar
• 0.5 tsp black pepper
• 100 ml rapeseed oil
• 5 pinches of toasted white sesame seeds
• 1 tbsp fresh coriander

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