Chicken Yaki Udon
If you’re craving a delicious and satisfying meal that comes together in a flash, look no further than Chicken Yaki Udon. This vibrant dish features chewy udon noodles stir-fried with savory ground chicken and colorful vegetables, all coated in a rich, umami-packed sauce. Perfect for a weeknight dinner or meal prep, this recipe is not only quick but also bursting with flavor. Get ready to take your taste buds on a delightful journey!
Why This Recipe is a Keeper
Chicken Yaki Udon is a fantastic choice for several reasons. First, it’s incredibly versatile—feel free to swap out the vegetables or proteins based on what you have on hand. Second, the combination of soy sauce and oyster sauce creates a depth of flavor that will have you coming back for seconds. Lastly, this dish is a one-pan wonder, making cleanup a breeze. With just a handful of ingredients, you can whip up a meal that rivals your favorite takeout.
Ingredient Breakdown
To make this mouthwatering Chicken Yaki Udon, you’ll need the following ingredients:
- 1 cup water
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon lime juice or rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1 pound ground chicken
- 8 ounces sliced mushrooms
- 1 bell pepper, seeded and sliced thin
- 1 bunch scallions, chopped and separated into white and greens
- 1 cup mung bean sprouts
- 18-20 ounces vacuum-packed udon noodles
Tools & Equipment Needed
Before you dive into cooking, gather these essential tools:
- Large skillet or wok: For stir-frying the ingredients together.
- Wooden spatula: To toss everything without scratching your pan.
- Measuring spoons: For precise measurements of sauces and oils.
- Cutting board and knife: For chopping your vegetables.
Chicken Yaki Udon: From Prep to Plate
Now, let’s get cooking! Follow these simple steps to create a delicious Chicken Yaki Udon that will impress everyone at your table.
Step 1: Prepare the Sauce
In a small mixing bowl, combine 1 cup water, 3 tablespoons soy sauce, 3 tablespoons oyster sauce, 1 tablespoon lime juice or rice vinegar, and 1 tablespoon brown sugar. Whisk until well combined and set aside.
Step 2: Cook the Chicken
In a large skillet or wok, heat 1 tablespoon sesame oil over medium-high heat. Add 1 pound ground chicken and cook until browned, about 5-7 minutes, breaking it apart with a spatula.
Step 3: Add Vegetables
Once the chicken is cooked, add 8 ounces sliced mushrooms, 1 bell pepper sliced thin, and the white parts of 1 bunch scallions to the skillet. Stir-fry for another 3-4 minutes, until the vegetables start to soften.
Step 4: Incorporate the Noodles
Next, add the 18-20 ounces vacuum-packed udon noodles to the skillet. If necessary, rinse the noodles under warm water to separate them. Toss everything together to combine.
Step 5: Pour the Sauce
Pour the prepared sauce over the chicken and noodle mixture, then add 1 cup mung bean sprouts. Stir well to ensure everything is evenly coated in the sauce. Allow it to cook for an additional 2-3 minutes, stirring occasionally.
Step 6: Garnish and Serve
Remove the skillet from heat. Serve your Chicken Yaki Udon hot, garnished with the green parts of the scallions. Enjoy this delightful dish with your favorite beverage!
Healthier Substitutions
If you’re looking to make some healthier swaps, consider the following options:
- Use ground turkey instead of ground chicken for a leaner protein.
- Substitute low-sodium soy sauce to cut down on sodium intake.
- Add more vegetables like broccoli or snap peas for added nutrients.
- Opt for whole grain udon noodles for extra fiber.
Slip-Ups to Skip
When preparing Chicken Yaki Udon, keep these common mistakes in mind to ensure your dish turns out perfectly:
- Don’t overcrowd the pan. If your skillet is too full, the ingredients may steam instead of sauté.
- Be careful not to overcook the vegetables. They should remain slightly crisp for the best texture.
- Make sure to separate the udon noodles before adding them to the pan. This will help them absorb the sauce better.
How to Store & Reheat
If you have leftovers (which is unlikely, but possible!), here’s how to store them:
Allow the Chicken Yaki Udon to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, simply place it in a skillet over medium heat, adding a splash of water or broth to help loosen the sauce. Stir until heated through.
Popular Questions
Can I use other proteins instead of chicken?
Absolutely! You can substitute ground beef, pork, or even tofu for a vegetarian option. Just adjust the cooking time as needed based on the protein you choose.
Can I make Chicken Yaki Udon in advance?
Yes, you can prepare the dish in advance. However, it’s best to store the noodles and sauce separately until you’re ready to reheat to maintain the best texture.
What can I serve with Chicken Yaki Udon?
Chicken Yaki Udon is a complete meal on its own, but you can serve it with a side of Sticky Korean Style Chicken Thighs Oven or a light salad for a refreshing contrast.
Can I freeze Chicken Yaki Udon?
While it’s not recommended to freeze the dish, you can freeze the cooked noodles separately. Just make sure to store them in a freezer-safe container and consume them within three months.
Weekend Projects
If you’re looking for more delicious chicken recipes to try over the weekend, check these out:
The Last Word
Chicken Yaki Udon is a delightful fusion of flavors and textures that will satisfy your cravings for a hearty meal. With its quick prep time and simple ingredients, this dish is a perfect addition to your weeknight dinner rotation. Plus, the options for customization make it a fun recipe to experiment with. Whether you’re cooking for yourself or a crowd, you can’t go wrong with this savory stir-fry. Dive into a bowl of Chicken Yaki Udon, and you’ll see why it’s destined to become a family favorite!
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Chicken Yaki Udon
Ingredients
Equipment
Method
- In a small mixing bowl, combine 1 cup water, 3 tablespoons soy sauce, 3 tablespoons oyster sauce, 1 tablespoon lime juice or rice vinegar, and 1 tablespoon brown sugar. Whisk until well combined and set aside.
- In a large skillet or wok, heat 1 tablespoon sesame oil over medium-high heat. Add 1 pound ground chicken and cook until browned, about 5-7 minutes, breaking it apart with a spatula.
- Once the chicken is cooked, add 8 ounces sliced mushrooms, 1 bell pepper sliced thin, and the white parts of 1 bunch scallions to the skillet. Stir-fry for another 3-4 minutes, until the vegetables start to soften.
- Next, add the 18-20 ounces vacuum-packed udon noodles to the skillet. If necessary, rinse the noodles under warm water to separate them. Toss everything together to combine.
- Pour the prepared sauce over the chicken and noodle mixture, then add 1 cup mung bean sprouts. Stir well to ensure everything is evenly coated in the sauce. Allow it to cook for an additional 2-3 minutes, stirring occasionally.
- Remove the skillet from heat. Serve your Chicken Yaki Udon hot, garnished with the green parts of the scallions. Enjoy this delightful dish with your favorite beverage!
Notes
- Feel free to swap out the vegetables or proteins based on what you have on hand.
- For a healthier option, use ground turkey instead of ground chicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
