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Chicken Hiyashi Chuka
with Cucumber, Summer Beans & Corn
50 MIN
4 Servings
From the Test Kitchen
When summer temperatures are on the rise, easy, cooling dinners are always in demand. In this recipe, we’re preparing a Japanese warm-weather classic: chicken “hiyashi chuka,” a brothless ramen dish that’s traditionally served cold. To give our chicken plenty of succulence, we’re adding a bit of water to the pan as it cooks—and tossing it with a delicious soy dressing. Fresh, sweet corn, tomato, marinated cucumber and vibrant summer beans (yours may be green or purple!) add plenty of bright color and flavor to our bowls.
Get Cooking-
NutritionPER SERVING
-
Calories510 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 1 lb Fresh Ramen Noodles
- 2 Scallions
- 1 ear Of Corn
- 1 Tomato
-
½ lb Summer Beans
- 2 Tbsps Sugar
- 2 tsps Black & White Sesame Seeds
- 1 Tbsp Sesame Oil
- ½ cup Soy Sauce
- ¼ cup Rice Vinegar
- 1 Cucumber
time-saving
tips & techniques
step-by-step
instructions
1
Cook the chicken:
Pat the chicken dry with paper towels; lightly season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 2 to 3 minutes on the first side, or until lightly browned. Flip and add ½ cup of water to the pan. Cook 10 to 12 minutes, or until the chicken is cooked through and the water has cooked off. Transfer to a cutting board.
2
Prepare the ingredients:
While the chicken cooks, wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the cucumber lengthwise; cut crosswise into ¼-inch-thick pieces. Place the cucumber in a bowl with ¼ of the vinegar; toss to coat and season with salt and pepper to taste. Snap off and discard the stem ends of the beans; cut in half on an angle. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Core the tomato; quarter lengthwise, then cut crosswise into ½-inch-thick pieces. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob.
3
Blanch the purple beans:
Add the beans to the pot of boiling water. Cook 3 to 5 minutes, or until slightly softened. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Refill the pot with salted water and heat to boiling on high.
4
Dress the chicken & make the sauce:
When cool enough to handle, chop the cooked chicken into bite-sized pieces. In a medium bowl, combine the chopped chicken, white bottoms of the scallions, half the soy sauce and ⅓ of the remaining vinegar; toss to coat. Set aside. In a small bowl, combine the sugar, sesame oil, remaining vinegar, remaining soy sauce and 1½ tablespoons of water; stir until the sugar has dissolved.
5
Cook the noodles:
Add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water until the noodles are cool. Divide between 4 bowls.
6
Finish & plate your dish:
Season the tomato with salt and pepper. Divide the sauce between the bowls of cooked noodles; toss to coat. Top with the dressed chicken (including any remaining dressing), blanched beans, corn, marinated cucumber and seasoned tomato. Garnish with the green tops of the scallions and sesame seeds. Enjoy!
1
Cook the chicken:
Pat the chicken dry with paper towels; lightly season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 2 to 3 minutes on the first side, or until lightly browned. Flip and add ½ cup of water to the pan. Cook 10 to 12 minutes, or until the chicken is cooked through and the water has cooked off. Transfer to a cutting board.
2
Prepare the ingredients:
While the chicken cooks, wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Halve the cucumber lengthwise; cut crosswise into ¼-inch-thick pieces. Place the cucumber in a bowl with ¼ of the vinegar; toss to coat and season with salt and pepper to taste. Snap off and discard the stem ends of the beans; cut in half on an angle. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Core the tomato; quarter lengthwise, then cut crosswise into ½-inch-thick pieces. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob.
3
Blanch the purple beans:
Add the beans to the pot of boiling water. Cook 3 to 5 minutes, or until slightly softened. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Refill the pot with salted water and heat to boiling on high.
4
Dress the chicken & make the sauce:
When cool enough to handle, chop the cooked chicken into bite-sized pieces. In a medium bowl, combine the chopped chicken, white bottoms of the scallions, half the soy sauce and ⅓ of the remaining vinegar; toss to coat. Set aside. In a small bowl, combine the sugar, sesame oil, remaining vinegar, remaining soy sauce and 1½ tablespoons of water; stir until the sugar has dissolved.
5
Cook the noodles:
Add the noodles to the pot of boiling water, stirring gently to separate. Cook 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water until the noodles are cool. Divide between 4 bowls.
6
Finish & plate your dish:
Season the tomato with salt and pepper. Divide the sauce between the bowls of cooked noodles; toss to coat. Top with the dressed chicken (including any remaining dressing), blanched beans, corn, marinated cucumber and seasoned tomato. Garnish with the green tops of the scallions and sesame seeds. Enjoy!
Tips from Home Chefs