Teriyaki Chicken Udon
Equipment
- Large skillet or wok
- Medium saucepan
- Tongs or Chopsticks
- Cutting board and knife
Ingredients
For the Teriyaki Sauce
- ¼ cup soy sauce
- 2 tbsp mirin
- 1 tbsp sake or Shaoxing wine or dry sherry
- 1 tbsp honey or brown sugar
- 1 tsp grated ginger
- 1 clove garlic minced
- 1 tsp cornstarch mixed with 1 tbsp water optional, for thickening
For the Udon Stir-Fry
- 2 boneless skinless chicken thighs (or breast), sliced into bite-sized pieces
- 2 tbsp vegetable oil
- 2 portions of fresh or frozen udon noodles
- ½ small onion sliced
- ½ red bell pepper sliced
- ½ cup sliced mushrooms
- 2 green onions chopped
- 1 tbsp sesame seeds for garnish
Instructions
Make the Teriyaki Sauce
- In a small saucepan, combine soy sauce, mirin, sake, honey, ginger, and garlic. Bring to a simmer over medium heat. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and set aside.
Cook the Udon Noodles
- If using frozen udon, place them in boiling water for 1-2 minutes, then drain and rinse under cold water to separate the strands. Set aside.
Sear the Chicken
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-6 minutes until golden brown and cooked through. Remove from the pan and set aside.
Stir-Fry the Vegetables
- In the same pan, add another tablespoon of oil. Toss in the onion, bell pepper, and mushrooms. Stir-fry for 3-4 minutes until slightly softened.
Combine Everything
- Return the chicken to the pan and add the cooked udon noodles. Pour the teriyaki sauce over the top and toss everything together until well coated. Cook for another 2 minutes until the noodles absorb the sauce.
Garnish and Serve
- Sprinkle with chopped green onions and sesame seeds. Serve hot and enjoy!