Ingredients
Scale
- 8 oz udon noodles
- 1 tbsp sesame oil (divided)
- 1 cup boneless chicken breast (sliced)
- 1 cup bell peppers (sliced)
- 1 cup carrots (julienne)
- 2 green onions (chopped)
- 3 tbsp low-sodium soy sauce
- 1/2 cup vegetable broth
- 2 garlic cloves (minced)
Instructions
- Cook the udon noodles according to package instructions. Drain and set aside.
- Heat 1/2 tbsp sesame oil in a skillet over medium-high heat. Add sliced chicken and cook until browned (about 5-7 minutes). Remove from pan.
- In the same skillet, add remaining sesame oil if needed. Stir-fry bell peppers and carrots for 3-4 minutes until tender yet crunchy.
- Return chicken to the skillet; combine with vegetables and add udon noodles, soy sauce, and vegetable broth. Stir until well-coated and heated through.
- In the last minute of cooking, stir in minced garlic. Remove from heat, garnish with chopped green onions, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg