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
