Directions
- 1Mix 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.
- 2Season 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.
- 3Add 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.
- 4In the same pan, re-spray if needed. Add julienned carrots and sliced celery. Stir-fry for 2-3 minutes.
- 5Add mung bean sprouts to the vegetables and stir-fry for another minute.
- 6Add 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.
- 7Return cooked chicken to the pan.
- 8Pour sauce over the noodle mixture.
- 9Toss everything together and cook for 2-3 minutes, until evenly coated.
- 10Taste and season with additional salt and pepper if needed.
Ingredients
- 1.75 pounds (800 g) diced chicken breast
- 4 cloves minced garlic
- 0 salt
- 0 pepper
- 20 oz (600 g) ready cooked udon noodles
- 2 cups (200 g) mung bean sprouts
- 1 carrot, julienned
- 2 stalks thinly sliced celery
- 0 olive oil
- 0.5 cup (120 g) soy sauce (reduced salt)
- 1 tbsp (10 g) rice wine vinegar
- 1.5 tsp (or ½ powdered ginger) fresh grated ginger
- 2 cloves minced garlic
- 0.25 cup (85 g) replacement honey
- 1 tbsp (8 g) cornflour mixed with a tablespoon water
Equipment
2½ cup (600 ml) glass containerssmall panlarge wok or deep skillet
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