An easy stir fry that will have you licking the bowl and ditching the takeout! I opt for carrots, broccoli and mushrooms for my vegetables of choice, but you could easily swap these for some of your favorites – red bell peppers and snap peas would be great additions! The chicken marinade also doubles as a delicious sauce to coat the noodles as it thickens as it is cooked. This dish is a bit sweet, salty and spicy and the chicken is so tender. Make this when you are craving a warm bowl of delicious noodles!
For the Chicken:
- 2 Chicken Breasts, Cubed
- 1/2 Cup Soy Sauce
- 1/3 Cup Rice Vinegar
- 3 Tbsp Brown Sugar
- 1 Tbsp Sambal Oelek
- 1 Lime, Juiced
- 1 Tbsp Minced Ginger
- 6 Garlic Cloves, Minced
For the Stir Fry:
- 1 Tbsp Peanut Oil
- 1 Cup Carros, Sliced
- 2 Cups Broccoli Florets
- 8 oz Mushrooms, Halved
- 2 Packages Udon Noodles, Cooked
For Topping (Optional):
- Green Onions, Diced
- Sesame Seeds
- First, let’s start by marinating the chicken. In a large mixing bowl, add the soy sauce, rice vinegar, brown sugar, sambal oelek, lime juice, minced ginger and minced garlic and whisk to combine.
- Add the cubed chicken in to the marinade and set aside to marinate for at least 60 minutes.
- While the chicken is marinating, prep all the vegetables and cook the udon noodles.
- Now let’s get everything cooked up! Heat a large pan over medium heat and add in the peanut oil. Once heated, add in the carrots and broccoli florets – cook for 8-10 minutes until they start to soften.
- Next, add in the mushrooms, chicken and any leftover marinade. Cook for another 10-12 minutes, stirring frequently until the chicken is cooked through and the sauce thickens.
- Lastly, reduce the heat to low, add the cooked udon noodles and toss to well combine!
- Turn off the stove and divide the stir fry between 2-3 bowls. Top with sesame seeds, diced green onions and a drizzle of sriracha if desired. Serve and enjoy!
6 thoughts on “Teriyaki Chicken Udon”