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Abundant Veggie Teriyaki Chicken Udon Bowls

Name: Abundant Veggie Teriyaki Chicken Udon Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 medium carrots, thinly sliced; 1 pound chicken thighs, boneless and skinless, cut into 1-inch pieces; 3 cloves garlic, minced; 1/4 cup honey; 1 tablespoon cornstarch, dissolved in 1/4 cup water; 1 cup broccoli florets; 1/3 cup low-sodium soy sauce; 1 medium red bell pepper, thinly sliced; 1 cup snow peas, tips removed; 1 tablespoon olive oil; 1/4 medium cabbage, finely shredded; 1 pack of teriyaki-flavored Udon Noodles (7 ounces); 1 tablespoon fresh ginger root, finely grated

A family-friendly delight filled with health and flavor, our vibrant Veggie Teriyaki Chicken Udon Bowls brim with stir-fry veggies and tender chicken pieces in a sweet and savory teriyaki sauce. The bowls are heartily packed with snow peas, bell peppers, broccoli, carrots, and cabbage, nestled atop ...



25 min

TOTAL TIME

362

CALORIES

$2.40

PER SERVING

Abundant Veggie Teriyaki Chicken Udon Bowls

Ingredients

MAIN

4 SERVINGS

2 medium carrots

thinly sliced

1 lb chicken thighs

boneless and skinless, cut into 1-inch pieces

1 cup broccoli florets

1 medium red bell pepper

SAUCE

dissolved in 1/4 cup water

1/3 cup low sodium soy sauce

1 tbsp fresh ginger

finely grated

Directions

MAIN

10 min

PREP TIME

15 min

COOK TIME

25 min

TOTAL TIME

Prepare the Udon noodles according to the package instructions, then drain and set aside.

Clean and chop the broccoli, thinly slice the carrots and red bell pepper, remove tips from snow peas, and finely shred the cabbage.

In a large pan, heat the olive oil over medium heat. Add the chicken pieces and cook until browned and cooked through, about 4-5 minutes, then remove from the pan and set aside.

In the same pan, add the vegetables and stir-fry over medium heat until just tender, about 3-4 minutes.

SAUCE

While the vegetables are stir-frying, prepare the sauce. In a small saucepan over medium heat, combine the soy sauce, honey, minced garlic, and grated ginger.

Stir the cornstarch and water mixture into the sauce. Let it simmer until it thickens, about 2-3 minutes.

MAIN

Add the cooked chicken back to the pan with vegetables, pour the sauce over, and toss to combine.

Add the Udon noodles to the pan and toss everything together to mix well. Cook for an additional 2 minutes to let flavors meld.

Serve the Veggie Teriyaki Chicken Udon Bowls hot, and enjoy!

Health Info

Macros

42g

CARBS

FAT

28g

PROTEIN