Скачать или смотреть High-Protein Teriyaki Chicken Udon 🔽

510 Cal | 52g P | 63g Carb | 6g F

There’s something about this Udon that is SO satisfying. OMG I’m drooling!

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Made with 2½ cup (600 ml) glass containers, link in channel bio

Servings: 4

🍜 Ingredients
-1¾ pounds (800 g) diced chicken breast
-4 cloves minced garlic
-salt and pepper to taste
-20 oz (600 g) ready cooked udon noodles
-2 cups (200 g) mung bean sprouts
-1 carrot, julienned
-2 stalks thinly sliced celery
-olive oil cooking spray

Sauce
-½ cup (120 g) soy sauce (reduced salt)
-1 tbsp (10 g) 10 g rice wine vinegar
-1½ tsp fresh grated ginger (or ½ powdered ginger)
-2 cloves minced garlic
-¼ cup (85 g) replacement honey (Nature’s Hollow)
-1 tbsp (8 g) cornflour mixed with a tablespoon water

Instructions
-Mix sauce ingredients in a small pan on medium heat. Stir until gently simmering. Dissolve cornflour with equal parts water in a separate cup, then stir into the sauce mixture. Stir until thickened, set aside.
-Season diced chicken breast with salt and pepper. Heat a large wok or deep skillet over medium-high heat and spray with olive oil cooking spray.
-Add seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through. Add minced garlic to hot pan and stir-fry for 30 seconds until fragrant. Remove from pan and set aside.
-In the same pan, re-spray if needed. Add julienned carrots and sliced celery. Stir-fry for 2-3 minutes.
-Add mung bean sprouts to the vegetables and stir-fry for another minute.
-Add udon noodles to the pan. Add ¼ cup of water to loosen them up. Gently separate them if they’re stuck together. Stir-fry for 2-3 minutes until they’re heated through.
-Return cooked chicken to the pan.
-Pour sauce over the noodle mixture.
-Toss everything together and cook for 2-3 minutes, until evenly coated.
-Taste and season with additional salt and pepper if needed.

Storage Notes
-Fridge: 4 days in airtight container
-Freezer: 2 months (no sprouts)
-Reheat: Stovetop 3-4m or microwave 2-3m

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