Ad: Stir-fried udon and Teriyaki crispy chicken rice bowl
Ingredients
Stir-fried udon ingredients (serves 4):
- 2 Tbsp cooking oil
- 1 small onion thinly sliced
- 2 cups of thinly sliced cabbage
- ½ cup of shredded carrot optional
- 3 of 7 oz package pre-cooked udon noodles
- 1 package Tyson® Grilled & Ready® Chicken 22 oz
- 3 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 1 stalk green onions - for garnishing finely chopped
Teriyaki crispy chicken rice bowl (serves 4):
- 2 cups of uncooked white long grain rice you can use brown rice or quinoa too
- 3 cups water
- 4 Tyson® Crispy Chicken Strips
- 1 Tbsp cooking oil
- 1 large carrots thinly sliced at an angle or you can shred it
- 1 cup of edamame beans thawed if frozen
- 1 cup of sliced cabbage
- Salt and pepper to taste
- White sesame seeds optional
Teriyaki sauce:
- ½ cup soy sauce
- 4 Tbsp brown sugar
- 1 tsp sesame oil
- 1 Tbsp honey
- 1 Tbsp white sesame seeds optional
Instructions
Stir-fried udon:
- Preheat 2 Tbsp of oil in a large skillet. Add in the sliced onion, cabbage, and stir fry for about 5 minutes until the cabbage started to soften. Add in the shredded carrot, stir to mix for about 30 seconds. Add in the udon noodles, chicken, soy sauce, and oyster sauce. Continue to stir-fry for another minute or until the noodles are heated through. The sauces will help to loosen the noodles a little bit. You can splash in a bit of water if needed. Have a taste and add more soy sauce if needed. Remove from the heat into a serving platter. Garnish with some chopped spring onion if using
Teriyaki crispy chicken rice bowl:
- If cooking on stove-top: Rinse your rice in a strainer to get rid of excess starch and drain well. Bring 3 cups of water to a boil in a large pot with a lid. Add in the rice when the water boils. Bring it back to a gentle simmer. Cover the pot and lower the heat and let it cook for 20 minutes covered. Don't open the cover during cooking as the steam cooks the rice. Turn off the heat and let it sit covered for another 10 minutes, then uncovered and fluff the rice with fork
- If cooking with rice cooker: Rinse your rice in a strainer to get rid of excess starch and drain well. Place the rice in the rice cooker and pour in 3 cups of water and cook according to the setting on your rice cooker
- While the rice is cooking, preheat oven to 400 F. Place the chicken strips on baking sheet lined with aluminum foil. Bake for 18-20 minutes. Keep warm in the oven
- Preheat 1 Tbsp of oil in a skillet. Add in the carrots and cabbage and stir fry until they just started to soften. Add in the edamame beans and cook until heated through. Season with salt and pepper to your taste, not too much because we have teriyaki sauce to go with this dish. Remove from the heat and set aside. Wipe the skillet clean and in the same skillet, add in all the ingredients for teriyaki sauce. Bring to a gentle boil and then lower the heat to let it simmer for about 20 minutes. Add in the sesame seeds if using. The sauce will thicken slightly but still pourable and will thicken further as it cools down
- Assembling: Portion the rice out into a serving bowl. Topped with slices of crispy chicken followed by the vegetables. Drizzle the teriyaki sauce over everything else and have the sauce ready on the side too. Sprinkle with some white sesame seeds if you like. Serve immediately
