Teriyaki Chicken with Udon Noodles

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (2 1/4 cups) contains 350 calories, 51 g carbohydrate, (3 g fiber), 18 g protein, 9 g fat, (2 g saturated fat), 45 mg cholesterol, and 980 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 350
  • Servings: 6
  • Active Time: 25 minutes
  • Total Time to Make: 40 minutes

Ingredients

You'll Need

Stir-fry pan

Directions

  1. Preheat oven to 400 degrees. Bake chicken on baking sheet about 20 min or until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken). Let chicken cool; cut into bite-sized pieces. Set aside.
     
  2. Blanch noodles 1-1 1/2  min in large pot of boiling, salted water. Drain; set aside. Keep blanching water boiling.
     
  3. Drizzle 1 Tbsp oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. Add noodles to wok. Cook noodles, tossing gently, 2-3 min. Add 1/4 cup teriyaki sauce; toss to coat noodles.
     
  4. Remove pan from heat. Transfer noodles to warm serving platter.
     
  5. Blanch green beans 3 min in boiling water. Add mushrooms and carrots; blanch 1 min. Drain; set aside.
     
  6. Return stir-fry pan to heat on HIGH; heat remaining vegetable oil until oil faintly smokes. Add chicken to pan; sear 1 min. Add veggies and remaining teriyaki sauce; cook, stirring, 2-3 min, until well-coated and cooked through.
     
  7. Serve chicken and veggies over noodles.
Chef Tips
Garnish with toasted sesame seeds.

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