Teriyaki Chicken with Soba

Ingredients

• 2  anaheim seeded cut into thin strips
• 1 cup chicken stock see 
• 4 servings sea salt and coarse pepper black
• 2 tablespoons high-temperature cooking oil 
• 3 tablespoons cooking sherry dry
• 2 slices ginger root fresh thin
• 2 cloves garlic crushed
• 2 cloves garlic thinly sliced
• 3 tablespoons mirin 
• 1 bunch scallions cut into 2-inch pieces
• 24 ounce chicken breasts boneless skinless
• 12 ounce soba noodles 
• 0.3 cup soya sauce 
• 3 tablespoons sugar 
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan
• pot
• stove

Directions

1. Watch how to make this recipe.
2. Place a pot of water on the stove for the soba and bring to a boil.
3. Place the stock, tamari, mirin, sherry, sugar, Worcestershire, ginger and garlic in small pot. Bring to a rolling boil and reduce by half, 15 to 20 minutes over medium heat. Reduce the heat to a low boil or rolling simmer.
4. Add the oil to a skillet and heat over high heat.
5. Sprinkle the chicken with lightly with salt and more aggressively with pepper. Cook 8 to 9 minutes, turning occasionally, then remove from the heat. Raise the heat again to high.
6. Add the peppers and stir for a few minutes, but keep them tender-crisp.
7. Add the scallions and garlic and toss 1 minute, then remove from the heat.
8. Cook the soba according to package instructions, a couple of minutes, to al dente.
9. Drain.
10. Place a quarter of the soba noodles in shallow bowls or on plates. Top with a few peppers and scallions. Slice 1 chicken breast per portion and fan on top of the soba.
11. Pour the sauce evenly over the dishes and serve.