Teriyaki Chicken Udon Noodles

• aktivno vrijeme: 20 mins
• ukupno vrijeme: 35 minutes

Sastojci

Chicken

2 Chicken breasts (approx. 400 g)

1.5 tsp baking soda

Teriyaki sauce

1/2 cup soy sauce

1/2 cup chicken broth

1/4 cup white sugar

1/4 cup rice vinegar

1 (large) garlic cloves (grated)

1/2 tsp onion powder

1 tsp Sesame oil

1 tsp Sriracha

1/4 tsp White pepper

1.5 tbsp Oyster sauce

Vegetables

1 Green bell pepper

1 Red bell pepper

1 Broccoli crown

1/2 White onion

More Ingredients

Avocado oil (to stir fry)

Udon noodles

Sesame seeds (garish)

Upute

These ingredients are simmered together briefly to make a delicious sweet salty and slightly zingy sauce. I like to transfer the sauce to a squeeze bottle (makes you feel like you’re cooking in a really legit restaurant). Squeeze it over everything to your hearts content.

The chicken is fried in a hot wok (this is my favourite wok for stir-fry). Add Salt & pepper once the chicken is lightly golden. Then squeeze teriyaki sauce all over and cook for another 30-60 seconds. The reason you don’t want to marinate the chicken in teriyaki sauce or add it in too early is because the sugars in the sauce will burn at higher temperature and that’s not very yummy.

Once the chicken is golden, use the leftover flavour in the wok to stir-fry the veggies. This should take about 2-4 minutes depending on how crunchy or soft you like the vegetables. I prefer taking them out at 1.5-2 minutes for an extra crunchy bite.

Stir-fry the chicken and veggies together briefly at the end with even more teriyaki sauce so all the flavours can get to know each other. Optionally you could stir-fry the udon noodles in the wok with this mixture. I usually just place them in salted boiling water until al dente and use that as a base for the teriyaki chicken.

How do I prevent my chicken from getting dry?

Tenderizing chicken breast with baking soda is a simple technique called Velveting that produces moist chicken for stir-fry every time. To do this, massage a small amount of baking soda (about 1/2 teaspoon per chicken breast) into the raw chicken. Make sure it’s evenly coated. Let the chicken sit for about 10-15 minutes, as the baking soda breaks down the protein fibers in the meat. This helps to soften the chicken and retain moisture during cooking. After the resting period, rinse the chicken thoroughly with cold water to remove any excess baking soda. This is necessary step for me when making any sort of stir-fry or cooking chicken breast at high temperatures. Especially because it tends to be much less forgiving than its dark meat counterparts.

Can I make changes?

This is one of those recipes that you can customize to suit your preferences. You can easily customize the vegetables to your liking or based on what’s available. Swap the chicken for tofu or beef for a different twist. Adjust the teriyaki sauce to suit your taste, adding more sweetness, saltiness, or tang depending on your preferences.