Serves 4
Directions
- 1Combine the sauce ingredients in a small pan on medium heat. Stir until gently simmering.
- 2Dissolve cornflour with equal parts water in a separate cup, then stir into the sauce mixture. Stir until thickened, set aside.
- 3Season diced chicken breast with salt and pepper.
- 4Heat a large wok or deep skillet over medium-high heat and spray with olive oil cooking spray.
- 5Add seasoned chicken pieces and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
- 6Add minced garlic to hot pan and stir-fry for 30 seconds until fragrant. Remove from pan and set aside.
- 7In the same pan, re-spray if needed. Add julienned carrots and sliced celery. Stir-fry for 2-3 minutes.
- 8Add mung bean sprouts to the vegetables and stir-fry for another minute.
- 9Add 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.
- 10Return cooked chicken to the pan.
- 11Pour sauce over the noodle mixture.
- 12Toss everything together and cook for 2-3 minutes, until evenly coated.
- 13Taste and season with additional salt and pepper if needed.
- 14Grab your containers and load them up evenly.
- 15Garnish with your favourite toppings and you're good to go.
Ingredients
- 1.75 pounds diced chicken breast
- 4 cloves minced garlic
- to taste salt
- to taste pepper
- 20 oz ready cooked udon noodles
- 2 cups mung bean sprouts
- 1 carrot, julienned
- 2 stalks thinly sliced celery
- olive oil cooking spray
- 0.5 cup soy sauce (reduced salt)
- 1 tbsp rice wine vinegar
- 1.5 tsp fresh grated ginger
- 2 cloves minced garlic
- 0.25 cup replacement honey (Nature’s Hollow)
- 1 tbsp cornflour mixed with a tablespoon water
Equipment
panwokdeep skilletsmall pancupcontainers
Tips
- Garnish with your favourite toppings.
- Fridge: 4 days in airtight container.
- Freezer: 2 months (no sprouts).
- Reheat: Stovetop 3-4m or microwave 2-3m.
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