You can never go wrong with chicken and broccoli, but when you combine them with chewy udon noodles, this combo becomes a perfect trifecta. Our vegetarian and paleo version pack in some extra carrots to substitute for chicken and noodles, respectively.
Ingredients
Servings:
4
Metric
Chicken and Broccoli Udon:
Soy sauce, low-sodium - 1 Tbsp + 2 Tbsp
Fish sauce - 1 Tbsp
Brown sugar - 1 Tbsp
Chicken breasts - 1 1/4 lbs, sliced
Garlic - 3 cloves, minced
Green onions - 3 stalks, chopped, white and green parts separated
Broccoli - 1 1/2 lbs, chopped
Udon noodles - 1/2 lb
((Look for these in the ethnic aisle))
Place broccoli in a microwave-safe container. Cover with a wet paper towel and microwave for 2 minutes 30 seconds. This just helps the broccoli cook way faster later.
Heat a wok over medium-high heat. Add in first part of oil and then chicken to heated oil. Toss and cook until golden on the outside and cooked in the inside (just slice a piece open to tell). Remove from wok and set aside.
Return wok to medium heat. Add in second part of oil and then garlic, white parts of green onions, and whisked eggs to heated oil. Lightly scramble.
While the eggs are still runny, toss in broccoli, and saute for 2 to 3 minutes, until broccoli is cooked through, tender but with a crunch still.
Add noodles, chicken (and all the juices), second part of soy sauce and rice vinegar to wok. Toss until everything is coated. Finish with lemon juice, and season to taste with more soy sauce or even hot sauce (like Sriracha). Serve with green parts of green onions.