Ginger chicken teriyaki udon noodles

mirin

🥗Healthier: rice vinegar

💰Cheaper: white wine

Rice vinegar adds acidity without sweetness.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs and calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and similar in flavor.

Bring a pot of water to a boil for the udon noodles.

In a bowl, mix together 3 tablespoons of soy sauce, 3 tablespoons of honey, 1 teaspoon of fresh chili, 4 teaspoons of fresh sweet chili sauce, and 2 teaspoons of ginger to make the teriyaki sauce.

Heat cooking oil in a wok over high heat.

Add finely chopped chicken to the wok and stir-fry until cooked through.

Add a mix of vegetables including yellow pepper, orange pepper, green pepper, broccoli, and baby corn to the wok; do not overcrowd.

Add 3 cloves of minced garlic to the wok and stir-fry until fragrant.

Squeeze half a lime over the mixture in the wok.

Pour the teriyaki sauce over the chicken and vegetables in the wok; stir to combine.

Add cooked udon noodles to the wok and toss everything together to coat with the sauce.

Sprinkle toasted sesame seeds (both black and white) over the top of the dish.

Finish with a scattering of seaweed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens