Teriyaki Chicken Garlic Butter Udon Noodles | This Recipe Is Insanely Tasty!

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics mirin's sweetness and acidity.

udon noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while chicken thighs are less expensive than breasts.

Place 4 large chicken thighs in a bowl; add 1 teaspoon onion powder, 1 teaspoon sweet paprika, 1/2 teaspoon hot chili flakes, a pinch of salt, and ground white pepper.

Add 1 tablespoon of olive oil; mix and massage the chicken thighs until they change color.

In another bowl, combine 1/4 cup low sodium soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon mirin, 5 grams grated ginger, 2 tablespoons brown sugar, and 3 grated garlic cloves; whisk together.

Grate another 6 cloves of garlic to create a paste; chop 2 spring onions and thinly slice them.

Heat a large pan over medium-high heat; add 1 teaspoon of olive oil and sear the chicken for about 3 to 4 minutes until golden brown, then flip and cook for another 4 to 5 minutes until fully cooked (total about 8 to 9 minutes).

Remove chicken from the pan and set aside; lower the heat slightly.

Add the teriyaki sauce to the pan to deglaze, mixing it to incorporate the fond from the bottom; simmer for 2 to 3 minutes until thickened.

Return the chicken to the pan, adding any resting juices; cook for an additional 2 minutes until the sauce is very thick and the chicken is fully coated.

Remove the chicken and set aside again; in another pan, add 3 tablespoons of unsalted butter and melt over medium-high heat.

Add in the 6 cloves of grated garlic; cook for 1.5 to 2 minutes until slightly browned.

Stir in 2 1/2 tablespoons of low sodium soy sauce, 1 tablespoon of oyster sauce, and 1/3 cup of thickened cream; simmer for 2 to 3 minutes until thickened.

Add in the pre-cooked udon noodles (400 grams); mix through the sauce and heat for a couple of minutes until well coated.

Slice the teriyaki chicken and serve it over the garlic butter udon noodles; spoon any remaining teriyaki sauce over the top.

Garnish with black and white sesame seeds and sliced spring onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens