Saucy Teriyaki Chicken Udon

36 mins
Serves 4
tiktok.com

Directions

  1. 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.
  2. 2Mix 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.
  3. 3Mix 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.
  4. 4Season 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.
  5. 5Season 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.
  6. 6Season 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.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10In the same pan, re-spray if needed. Add julienned carrots and sliced celery. Stir-fry for 2-3 minutes.
  11. 11In the same pan, re-spray if needed. Add julienned carrots and sliced celery. Stir-fry for 2-3 minutes.
  12. 12In the same pan, re-spray if needed. Add julienned carrots and sliced celery. Stir-fry for 2-3 minutes.
  13. 13Add mung bean sprouts to the vegetables and stir-fry for another minute.
  14. 14Add mung bean sprouts to the vegetables and stir-fry for another minute.
  15. 15Add mung bean sprouts to the vegetables and stir-fry for another minute.
  16. 16Add 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.
  17. 17Add 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.
  18. 18Add 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.
  19. 19Return cooked chicken to the pan.
  20. 20Return cooked chicken to the pan.
  21. 21Return cooked chicken to the pan.
  22. 22Pour sauce over the noodle mixture.
  23. 23Pour sauce over the noodle mixture.
  24. 24Pour sauce over the noodle mixture.
  25. 25Toss everything together and cook for 2-3 minutes, until evenly coated.
  26. 26Toss everything together and cook for 2-3 minutes, until evenly coated.
  27. 27Toss everything together and cook for 2-3 minutes, until evenly coated.
  28. 28Taste and season with additional salt and pepper if needed.
  29. 29Taste and season with additional salt and pepper if needed.
  30. 30Taste and season with additional salt and pepper if needed.

Ingredients

  • 1.75 pounds (800 g) diced chicken breast
  • 1.75 pounds (800 g) diced chicken breast
  • 1.75 pounds (800 g) diced chicken breast
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 4 cloves minced garlic
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 20 oz (600 g) ready cooked udon noodles
  • 20 oz (600 g) ready cooked udon noodles
  • 20 oz (600 g) ready cooked udon noodles
  • 2 cups (200 g) mung bean sprouts
  • 2 cups (200 g) mung bean sprouts
  • 2 cups (200 g) mung bean sprouts
  • 1 carrot, julienned
  • 1 carrot, julienned
  • 1 carrot, julienned
  • 2 stalks thinly sliced celery
  • 2 stalks thinly sliced celery
  • 2 stalks thinly sliced celery
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 0.5 cup (120 g) soy sauce (reduced salt)
  • 0.5 cup (120 g) soy sauce (reduced salt)
  • 0.5 cup (120 g) soy sauce (reduced salt)
  • 1 tbsp (10 g) rice wine vinegar
  • 1 tbsp (10 g) rice wine vinegar
  • 1 tbsp (10 g) rice wine vinegar
  • 1.5 tsp (or ½ powdered ginger) fresh grated ginger
  • 1.5 tsp (or ½ powdered ginger) fresh grated ginger
  • 1.5 tsp (or ½ powdered ginger) fresh grated ginger
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 2 cloves minced garlic
  • 0.25 cup (85 g) replacement honey
  • 0.25 cup (85 g) replacement honey
  • 0.25 cup (85 g) replacement honey
  • 1 tbsp (8 g) cornflour mixed with a tablespoon water
  • 1 tbsp (8 g) cornflour mixed with a tablespoon water
  • 1 tbsp (8 g) cornflour mixed with a tablespoon water

Equipment

2½ cup (600 ml) glass containerssmall panlarge wok or deep skillet