Chicken Yaki Udon

Chicken Yaki Udon, a quick and satisfying Japanese stir-fry that brings together tender chicken, vibrant vegetables, and chewy udon noodles. This non-vegetarian dish is perfect for busy weeknights, featuring a delicious sauce that enhances the natural taste of fresh ingredients. With wheat and soy allergens, it’s a flavorful option for those who enjoy Japanese cuisine.

This versatile recipe is ideal for lunch or dinner, and its nutritional benefits include protein from chicken and fiber from vegetables. Easily accessible through EasyChef Pro, you can find this recipe along with a convenient shopping list feature to ensure the lowest cost per serving.

Get ready to elevate your meal prep with Savory Chicken Yaki Udon—your taste buds will thank you!

Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 30 Minutes

Overview

Chicken Yaki Udon is a delightful Japanese stir-fry dish that combines shredded cabbage, bell peppers, carrots, garlic, and onions with strips of boneless, skinless chicken breast and thick, chewy udon noodles. This quick and easy meal is perfect for a busy weeknight, offering a simple yet flavorful sauce that enhances the natural taste of the ingredients.

Diet Type

Non-Vegetarian

Allergies

Wheat, Soy

Cuisine

Japanese

Ingredients

• 2 Tablespoons (tbsp) vegetable oil
• 2 Whole garlic cloves, minced
• 1 Medium onion, sliced
• 1 Medium red bell pepper, sliced
• 1 Medium carrot, julienned
• 1 Pound (lb) boneless, skinless chicken breast, sliced
• 8 Ounces (oz) udon noodles
• 2 Tablespoons (tbsp) soy sauce
• 1 Tablespoon (tbsp) oyster sauce
• 1 Teaspoon (tsp) sugar
• 2 Cups cabbage, shredded
• 2 Green onions, sliced

Steps

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and sliced onion, and sauté until the onion becomes translucent.
3. Add the sliced red bell pepper and julienned carrot, and stir-fry for 2-3 minutes until they begin to soften.
4. Push the vegetables to the side of the skillet and add the remaining tablespoon of oil.
5. Add the sliced chicken breast to the skillet and cook until the chicken is browned and cooked through.
6. Meanwhile, cook the udon noodles according to package instructions, then drain and set aside.
7. In a small bowl, mix soy sauce, oyster sauce, and sugar until combined.
8. Add the shredded cabbage to the skillet and stir-fry for 2 minutes until it begins to wilt.
9. Add the cooked udon noodles and sauce mixture to the skillet, tossing everything together until well combined and heated through.
10. Garnish with sliced green onions and serve hot. Enjoy your Chicken Yaki Udon!