Chicken Yaki Udon Stir-Fry
Ingredients:
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
2 cups fresh udon noodles
1 cup broccoli florets
1 cup sliced bell peppers (any color)
1 cup sliced carrots
3 green onions, chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 teaspoon sugar
Salt and pepper to taste
Sesame seeds for garnish (optional)
1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the broccoli, bell peppers, and carrots. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
3. Add the garlic and ginger to the skillet and cook for an additional 1 minute until fragrant.
4. Return the cooked chicken to the skillet and add the udon noodles, soy sauce, oyster sauce, sesame oil, and sugar. Toss everything together and cook for another 2-3 minutes until heated through. Season with salt and pepper to taste.
5. Remove from heat and stir in the chopped green onions. Serve hot, garnished with sesame seeds if desired.
Serves 4
Nutritional Information (per serving):
Calories: 450
Net Carbs: 40g
Protein: 30g
Fat: 20g
Tips & Variations:
1. For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of oyster sauce.
2. Add your favorite vegetables such as snap peas or mushrooms for extra flavor and nutrition.