Teriyaki Chicken with Udon Noodles

Ever have a meal out somewhere that was so good you just can’t get it out of your head?  It seems like every few days I’m craving this teriyaki chicken that I recently had during a business lunch at an awesome Japanese restaurant.  Honestly, the whole meal is rather simple – chicken, onions, and rice in a teriyaki sauce – but it was just so yummy!

I decided that I would give it a try at home, and this is the meal I came up with.  It has become one of my new favorite meals – and one that Mr. Juggling Act is enjoying as well. 

Teriyaki Chicken with Udon Noodles

Ingredients:
4 boneless, skinless chicken breasts
salt & pepper
1 package udon noodles
1 tablespoon olive oil
1 red pepper
2 carrots
1/2 a large onion
3/4 cup soy sauce
1/8 teaspoon of ground ginger
1/4 cup honey

2 gloves garlic, minced

Directions:

In a small bowl, whisk together the soy sauce, ginger, honey, and minced garlic to make a teriyaki sauce.  Set the sauce aside.  Thinly slice the vegetables and set them aside also.
Lightly salt and pepper the chicken breasts. In a large skillet, saute the chicken in the olive oil with the onions.  When the chicken is cooked through, remove it from the pan and add the carrots and peppers to cook until just tender.
Bring a large stock pot of water to a boil, and cook the udon noodles according to the directions on the package.
Slice the chicken on the bias, and return the slices to the skillet.  Reduce the heat and pour half the teriyaki sauce over the meat and vegetables, tossing to coat.  Drain the noodles well and toss with the other half of the teriyaki sauce.  

Serve the meat and vegetables over the noodles. If you have scallions or toasted sesame seeds on hand, you can garnish your finished dish for a little extra flavor and texture, but it’s optional.

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