Chicken Teriyaki Udon

Instructions

1. 1

   Cook the udon noodles according to the package directions, then drain. Use small frozen broccoli florets. Mince the garlic and finely grate the ginger. In a small bowl, whisk the soy sauce, brown sugar, cornstarch, garlic, ginger and 60 ml of the water until smooth.

2. 2

   Cut the raw boneless, skinless chicken breast into strips about 5 mm thick.

3. 3

   Heat the oil in a deep 30 cm skillet over medium-high heat for 2 minutes, uncovered. Add the chicken, spread it out and cook for 4 minutes, stirring occasionally; it will finish cooking in the following stages.

4. 4

   Add the frozen broccoli and remaining 60 ml water. Cover and cook over medium-high heat for 3 minutes to begin thawing and steaming the broccoli.

5. 5

   Stir the sauce again, then add it and the drained udon noodles to the same skillet. Cover, reduce to medium heat and cook for 2 minutes. Uncover, gently separate the softened noodles with tongs, then toss for 3 minutes until everything is steaming hot and the sauce coats the noodles without pooling.

6. 6

   Check several of the thickest chicken strips with a food thermometer: they must reach 74°C/165°F. Check that the noodles are steaming hot. If necessary, continue tossing over medium heat until both are ready, then divide among four plates.