Instructions: The success of this dish relies on the fine quality of your chicken broth. I freeze batches that are made from other times when Ive cooked up chickens with water and plenty of chopped onions, celery, carrots, and a coarsely chopped midsized head of garlic (a small head contains about 15 cloves; I throw the garlic in, skins and all).

2 chicken breast halves, skin removed/bones in (about 1 1/2 pounds total weight)

2 teaspoons vegetable oil
4 cups good-quality chicken broth
3/4 cup chopped green onions (5 or 6 medium onions, using all of the white and pale green portion and about 2 inches of the green)

2 slices fresh lemon (about1/4inch thick or slightly thicker)

2 teaspoons grated fresh ginger
2 teaspoons commercially prepared bottled chile-garlic sauce 1/8 teaspoon freshly ground black pepper Salt to taste
1 7.(7-ounce) package yakisoba (also called stir-fry noodles; check refrigerated
section in produce department)

Using kitchen shears or very sharp knife, cut each chicken breast half into 2 portions (since youll be cutting through rib and breast bone, shears are very effective). Cut through at the meatiest portion of each breast so you end up with 4 relatively equal portions.

In a deep-sided, heavy-bottomed pot, brown the chicken pieces in oil over medium-high heat, turning once to brown both sides. (Note: Skinless breast meat can be tricky to fry, tending to stick if you flip it too soon; be patient, once the meat has browned sufficiently, it practically releases from the pan bottom by itself).

Reduce the heat slightly, remove the chicken pieces to a plate, then pour in the broth, stirring and scraping with a flat-sided utensil to dissolve all of the caramelized chicken juices (this takes just a few seconds).

Return the browned chicken pieces to the pot and add the onions, lemon slices, ginger, chili-garlic sauce and pepper. Cover and cook just until the chicken is tender and cooked, about 40 minutes. Adjust the seasonings, adding salt.

The chicken may be prepared to this point up to 24 hours ahead and refrigerated.

Five or 10 minutes before serving, bring the mixture to a boil, then remove the chicken pieces with a slotted spoon. Add the yakisoba, breaking apart the soft block of noodles with a fork or spoon so theyll cook evenly and quickly in the broth (about 3 minutes).

When the noodles are cooked, return the chicken pieces to the pot and heat through. Adjust seasonings. If you remember, fish out any remaining pieces of lemon before serving (it will be almost disintegrated by now, though). Serve in large soup bowls or pasta bowls.

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