Japanese Chicken Teriyaki Udon

Ingredients

• 200 g chicken thigh (thinly sliced) or breast
• 1 cup udon noodles (cooked)
• 1 cup mushrooms
• 2 tbsp green onion
• 2 tbsp soy sauce
• 1 tbsp mirin (or rice vinegar + a little sugar)
• 1 tsp honey
• 1 clove garlic(optional)
• 0.5 tsp ginger(optional)
• 1 tsp neutral oil
• 1 cup water or chicken broth
• 1 tsp cornstarch(optional)

Instructions

1. 1

   Slice chicken and mushrooms; mince garlic/ginger if using.

2. 2

   In a bowl, mix soy sauce, mirin, honey, and (optional) garlic/ginger.

3. 3

   Heat oil in a pan over medium-high heat. Cook chicken 4–5 minutes until browned.

4. 4

   Add mushrooms and cook 2–3 minutes until they release moisture and soften.

5. 5

   Add water/broth and bring to a simmer. Stir in teriyaki mixture; simmer 2 minutes.

6. 6

   Add udon noodles and toss to coat and heat through, 1–2 minutes. If you want it thicker, add cornstarch slurry and simmer 30–60 seconds.

7. 7

   Serve topped with green onion.