Udon noodles are kneaded by foot for 4 hours in Kagawa Prefecture—machine mixing destroys their signature chewy texture.
High-Protein Teriyaki Chicken Udon
Dive into a bowl of our High-Protein Teriyaki Chicken Udon, where savory teriyaki sauce meets hearty udon noodles and tender chicken. This dish not only packs a protein punch but also bursts with flavor thanks to fresh veggies and a hint of sesame oil. Perfect for a satisfying meal that will keep you coming back for more!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 carrot, julienned
- 2 stalks thinly sliced celery
- 4 cloves minced garlic
- 2 cloves minced garlic
- 1½ tsp fresh grated ginger (or ½ powdered ginger) (7.5 ml)½ powdered ginger
🥩Meat & Seafood(1)
- 1¾ pounds (800 g) diced chicken breast (794 g)
🫙Pantry Staples(3)
- olive oil cooking spray
- ¼ cup (85 g) replacement honey (Nature’s Hollow) (60 ml)
- 20 oz (600 g) ready cooked udon noodles (567 g)
🧂Spices & Seasonings(1)
- salt and pepper to taste
🍯Sauces & Condiments(2)
- 1 tbsp (10 g) rice wine vinegar (15 ml)
- ½ cup (120 g) soy sauce (reduced salt) (120 ml)
📦Other(2)
- 1 tbsp (8 g) cornflour mixed with a tablespoon water (15 ml)
- 2 cups (200 g) mung bean sprouts (480 ml)
👨🍳 Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
In the same pan, re-spray if needed. Add julienned carrots and sliced celery. Stir-fry for 2-3 minutes.
- 5
Add mung bean sprouts to the vegetables and stir-fry for another minute.
- 6
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.
- 7
Return cooked chicken to the pan.
- 8
Pour sauce over the noodle mixture.
- 9
Toss everything together and cook for 2-3 minutes, until evenly coated.
- 10
Taste and season with additional salt and pepper if needed.
💡 Pro Tips
- ✓Dissolve cornstarch in cold water at a 1:1 ratio and add it off-heat to prevent lumping, as cornstarch gelatinizes instantly at 144°F and creates uneven thickening if added to hot liquid.technique1:1 ratio, 144°F
- ✓Cook chicken pieces to exactly 165°F internal temperature but remove from heat at 160°F since carryover cooking will raise the temperature 5-10°F while preventing overcooking.timing160°F removal, 165°F final
- ✓Add garlic only in the final 30 seconds of chicken cooking because allicin compounds break down into bitter sulfur compounds after 60 seconds of high-heat exposure.timing30 seconds maximum
- ✓Use exactly ¼ cup water to steam-loosen udon noodles because this creates just enough steam (212°F) to separate starches without making the dish soggy or diluting the sauce concentration.technique¼ cup water, 212°F steam
- ✓Stir-fry vegetables in order of density - carrots first (2-3 minutes), then bean sprouts (1 minute) - because carrots need 185°F to break down cellulose while bean sprouts lose crunch after 90 seconds.timing2-3 minutes carrots, 1 minute sprouts
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Udon noodles are kneaded by foot for 4 hours in Kagawa Prefecture—machine mixing destroys their signature chewy texture.
High-Protein Teriyaki Chicken Udon
Dive into a bowl of our High-Protein Teriyaki Chicken Udon, where savory teriyaki sauce meets hearty udon noodles and tender chicken. This dish not only packs a protein punch but also bursts with flavor thanks to fresh veggies and a hint of sesame oil. Perfect for a satisfying meal that will keep you coming back for more!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 carrot, julienned
- 2 stalks thinly sliced celery
- 4 cloves minced garlic
- 2 cloves minced garlic
- 1½ tsp fresh grated ginger (or ½ powdered ginger) (7.5 ml)½ powdered ginger
🥩Meat & Seafood(1)
- 1¾ pounds (800 g) diced chicken breast (794 g)
🫙Pantry Staples(3)
- olive oil cooking spray
- ¼ cup (85 g) replacement honey (Nature’s Hollow) (60 ml)
- 20 oz (600 g) ready cooked udon noodles (567 g)
🧂Spices & Seasonings(1)
- salt and pepper to taste
🍯Sauces & Condiments(2)
- 1 tbsp (10 g) rice wine vinegar (15 ml)
- ½ cup (120 g) soy sauce (reduced salt) (120 ml)
📦Other(2)
- 1 tbsp (8 g) cornflour mixed with a tablespoon water (15 ml)
- 2 cups (200 g) mung bean sprouts (480 ml)
👨🍳 Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
In the same pan, re-spray if needed. Add julienned carrots and sliced celery. Stir-fry for 2-3 minutes.
- 5
Add mung bean sprouts to the vegetables and stir-fry for another minute.
- 6
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.
- 7
Return cooked chicken to the pan.
- 8
Pour sauce over the noodle mixture.
- 9
Toss everything together and cook for 2-3 minutes, until evenly coated.
- 10
Taste and season with additional salt and pepper if needed.
💡 Pro Tips
- ✓Dissolve cornstarch in cold water at a 1:1 ratio and add it off-heat to prevent lumping, as cornstarch gelatinizes instantly at 144°F and creates uneven thickening if added to hot liquid.technique1:1 ratio, 144°F
- ✓Cook chicken pieces to exactly 165°F internal temperature but remove from heat at 160°F since carryover cooking will raise the temperature 5-10°F while preventing overcooking.timing160°F removal, 165°F final
- ✓Add garlic only in the final 30 seconds of chicken cooking because allicin compounds break down into bitter sulfur compounds after 60 seconds of high-heat exposure.timing30 seconds maximum
- ✓Use exactly ¼ cup water to steam-loosen udon noodles because this creates just enough steam (212°F) to separate starches without making the dish soggy or diluting the sauce concentration.technique¼ cup water, 212°F steam
- ✓Stir-fry vegetables in order of density - carrots first (2-3 minutes), then bean sprouts (1 minute) - because carrots need 185°F to break down cellulose while bean sprouts lose crunch after 90 seconds.timing2-3 minutes carrots, 1 minute sprouts