Chicken With Udon Noodles and Vegetables
Really easy and healthy recipe for when you need dinner ready in a hurry.
Equipment
- Large Frying Pan
Ingredients
- 4 Skinless Chicken Thighs Cut into chunks to decrease cooking time by half.
- 8 Sweet Mini-Peppers Chopped or Sliced
- 2-3 Cups Brown Beech Mushrooms Almost any mushroom will do, just chop into bite sized pieces.
- 2 Cloves Garlic Minced
- 1 Cup Fresh Basil Chopped
- 3 Green Onions Chopped
- 1 Package Udon Noodles
- Ingredients for Sauce:
- 1/3 Cup Low Sodium Soy Sauce
- 2 Cloves Garlic Finely Minced
- 1/3 Cup Hoisin Sauce
- 1/8 Cup White Rice Vinegar
- 1 Tbsp. Spicy Sesame Oil
- 1 Tbsp. Black Sesame Oil
- Optional: Dash of MSG Increases sodium... but tastes great!
Instructions
- Cooking Instructions:
- Salt and pepper your chicken, cut into chunks or strips, and let rest outside of your refrigerator for 15 minutes. In a deep large frying pan or boiling pot, coat the pan with vegetable or sesame oil (for stronger flavor.) On med-high, cook the chicken until it’s close to done, about 5 minutes. Reduce heat to medium-low, and add the remainder of your ingredients to your pan. Continue stirring while cooking for another 5-8 minutes. Top with more chopped green onions if you’d like, then serve. Good job!
Notes
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