YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Chicken Udon with Garlic Ginger Vegetables
Savor a delightful fusion of textures and flavors in this dish. Tender, lightly crispy chicken breast slices are pan-seared to perfection and served over a bed of chewy udon noodles, tossed with a medley of garlic and ginger-infused vegetables. This energizing meal strikes a balance between protein and veggies, delivering a satisfying crunch in every bite.
INGREDIENTS
4 oz Chicken Breast
100g cooked Udon Noodles
1 cup Broccoli
1 medium Carrot
1 medium Red Bell Pepper
2 cloves Garlic
1 tsp Fresh Ginger
1 tbsp Low Sodium Soy Sauce
1 tbsp Coconut Oil
1 tsp Cornstarch
PREPARATION
Slice the chicken breast into thin strips. Lightly coat the chicken with a dusting of cornstarch seasoned with a pinch of salt and pepper to enhance crispiness.
Prepare the vegetables by cutting broccoli into florets, slicing the carrot into thin matchsticks, and julienning the red bell pepper. Mince the garlic and grate the fresh ginger.
Cook the udon noodles according to package instructions. Drain and set aside.
Heat the coconut oil in a large non-stick skillet over medium-high heat. Add the chicken strips and sear for about 3-4 minutes on each side until they are crispy and golden brown. Remove the chicken and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté briefly until fragrant, then add the mixed vegetables. Stir-fry for 3-4 minutes until they are tender yet crisp.
Return the crispy chicken to the skillet and add the cooked udon noodles. Drizzle with low sodium soy sauce and toss everything together until well combined and heated through.
Serve immediately, enjoying the vibrant blend of crispy chicken, silky noodles, and aromatic garlic ginger vegetables.