Chicken, veggies and udon noodles are stir fried in a simple homemade teriyaki sauce in this quick and easy weeknight meal that the whole family will love!
Saturday September 18, 2021
(0 stars from 0 review)
Broccoli Brown Sugar Carrots Chicken Cornstarch Garlic Ginger Olive Oil Peppers Sesame Oil Sesame Seeds Soy Sauce Udon Noodles Vegetable Broth Zucchini
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When I moved away to school, I lived in a big city that had every cuisine imaginable available within walking distance. During this time, I discovered some new favorite meals - but nothing ever topped udon noodles. I didn't want to be eating out all the time, and since I loved them so much, I learned how to prepare them on my own with everyday pantry items.
The greatest part about this recipe is that it doesn't require any special ingredients that aren't widely available in most grocery stores, and you can swap out the veggies to whatever your family prefers
step one: boil the udon noodles according to pacakge instructions - do not overcook
step two: while the noodles are boiling, heat some olive oil in a large skillet and cook chicken breasts until fully cooked, the set aside
step three: prepare the teriyaki sauce by stirring together the broth, soy sauce, brown sugar, remaining olive oil, sesame oil, ginger and garlic
step four: add vegetables to the pan and stir, allowing to fry for 2-3 minutes
step five: add the teryaki sauce and bring to a simmer, cover the vegetables (you can use a sheet of tinfoil if the pan does not have a lid) and cook for 10 minutes, or until veggies are tender
step six: add the cornstarch slurry and stir, simmer until sauce has thickened (about 2-3 minutes
step seven: add the noodles and chicken back to the pan with the vegetables and stir to fully coat
step eight: sprinkle with sesame seeds and serve warm
Yes, you can use premade teriyaki sauce for this, but the homemade version is quick and easy and so much more delicious. I have been known to buy the jarred version to make this a very quick meal though. If you use the jarred version add about 1/4 cup of water to the pan with the veggies and cover to cook, then once they are tender add the pre made teriyaki sauce along with the noodles and chicken and cook until heated through.
Yes, using frozen veggies cuts the prep time for this recipe way down! I like to buy the asian stir-fry blend of vegetables to use in this recipe but you can use whatever you prefer. Frozen veggies will be tender much faster so this is a great way to save time on a busy day/
I love simmering the veggies in the teriyaki sauce because it makes them very flavorful and cuts way down on cooking time, but I know this is not the traditional way to cook vegetables for a stir fry. I definitely reccomend trying it this way though if you haven't before!
Bring a large pot of salted water to a boil and cook udon according to package directions (mine took 5-6 minutes to cook); set aside
Meanwhile, heat one tablespoon of olive oil in a large skillet over medium high heat and cook chicken breast 5-6 minutes each side, or until at least 165 F internally; remove from heat and set aside
while the chicken is cooking, stir together the vegetable broth, remaining olive oil, soy sauce, brown sugar, sesame oil, fresh ginger and minced garlic; set aside
add the chopped vegetables to the same pan the chicken was in and cook 2-3 minutes
add the teriyaki sauce to the vegetables, bring to a simmer, then cover and allow to cook about 10 minutes, or until veggies are tender
add the cornstarch slurry to the pan and stir well, simmer uncovered until sauce has thickened, about 2-3 minutes
cut the chicken into slices, then add it to the vegetable mixture along with the cooked udon noodles; stir to fully coat everything
sprinkle sesame seeds on top and serve warm
Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.
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