Name: Ginger-garlic chicken udon stir-fry
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, sliced into thin strips; 3 1/2 tbsp dried udon noodles; 8 oz bok choy, sliced, whites and greens separated; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp low sodium soy sauce; 3/4 tsp rice vinegar; 1/2 tsp canola oil; 3 1/2 cups water; 1 green onion, sliced; 1/4 tsp black pepper

Nutrition

Per serving

281 calories

Protein: 37g; 52% of calories
Carbs: 22g; 31% of calories
Fat: 5g; 17% of calories

Instructions

Prep 20 min · Cook 5 min

Bring the water to a boil in a small pot. Add the udon noodles and cook for 8 to 10 minutes until tender. Reserve 2 tablespoons of the noodle water, then drain the rest and rinse the noodles with cold water to prevent sticking.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken strips and cook for 4 to 5 minutes, flipping once, until browned and cooked through. Done when opaque in the center, 165°F.
Add the garlic, ginger, and the white stems of the bok choy to the skillet. Stir-fry for 2 minutes until the aromatics are fragrant and the bok choy stems soften slightly.
In a small bowl, whisk the soy sauce, rice vinegar, black pepper, and the reserved noodle water. Add the cooked noodles, bok choy greens, and the sauce mixture to the skillet. Toss for 1 to 2 minutes until the greens wilt and the liquid reduces to a light glaze. Serve topped with sliced green onions.

Nutrition

Ingredients

Instructions

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