Chicken Vegetable Udon
Dive into a comforting bowl of Chicken Vegetable Udon, a delightful medley of tender chicken, hearty udon noodles, and vibrant vegetables, all enveloped in a savory soy-ginger broth. This easy-to-make recipe features caramelized shiitake mushrooms, crisp baby bok choy, and fragrant notes of garlic and ginger for a symphony of flavors and textures. Ready in just 40 minutes, this one-pot dish is perfect for busy weeknights or cozy evenings at home. Drizzled with sesame oil and topped with fresh green onion, it’s a wholesome, satisfying meal that brings the essence of Japanese cuisine to your table. Whether you're a seasoned Asian food enthusiast or new to cooking with udon noodles, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 14 ounces udon noodles
- 1 large carrot
- 2 cups baby bok choy
- 1 cup shiitake mushrooms
- 3 stalks green onions
- 3 units garlic cloves
- 1 inch ginger
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 6 cups chicken broth
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces, and season them with salt and black pepper.
Peel the carrot and cut it into thin matchsticks. Chop the baby bok choy into halves or quarters, depending on their size, and slice the shiitake mushrooms thinly. Mince the garlic and ginger. Slice the green onions, separating the white and green parts.
Cook the udon noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the chicken pieces and cook until lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and the white parts of the green onions. Sauté until fragrant, about 30 seconds.
Add the sliced mushrooms and carrots to the pot, and cook for 2-3 minutes until they begin to soften.
Pour in the chicken broth, soy sauce, and mirin. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 5 minutes.
Return the cooked chicken to the pot, along with the baby bok choy. Let simmer for another 3 minutes, until the bok choy is tender.
Add the cooked udon noodles to the pot and gently toss them in the broth to warm through. Drizzle the sesame oil over the top and stir to incorporate.
Serve hot in bowls, garnished with the green parts of the green onions.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6787 mg | 295% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 28.0 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 432 mg | 33% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3556 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
