Cheats teriyaki chicken udon stir fry

1. Bring a drizzle of oil to medium-high heat in a large wok or frying pan. Cook the chicken for 4-5 minutes or until browned.
2. To the same wok, add garlic and ginger and cook for a minute or until fragrant. Add carrot and onion and cook for a few minutes or until beginning to soften.
3. Stir through the sauce, followed by the udon noodles and cabbage.
4. Cook for a final 3-5 minutes or until heated through.
5. Serve and enjoy.

Top tips:

• What can I use instead of teriyaki sauce? You can substitute this with half soy sauce and half honey, if you don’t have teriyaki sauce.  
• How can I store this? In airtight containers in the fridge and eat within 3 days. Do not freeze as this will change the texture of the veggies when reheated.  
   

Recipe tips and FAQs: 

• What can I garnish on my udon stir-fry? Thinly sliced spring onion and toasted sesame seeds are the perfect finishing touch to this udon stir fry, for extra flavour and texture.  
• What chicken is best for stir fry? Chicken breast or thigh would work well for stir-fry. 
• What can I use instead of teriyaki sauce? You can substitute this with half soy sauce and half honey, if you don’t have teriyaki sauce.  
• What can I use instead of cabbage? Any other greens to give crunch and texture to your stir-fry would work here—try shaved Brussel sprouts, sliced bok choy or even broccoli.  
• Can I make this vegetarian? Yes, substitute chicken with tofu or vegetarian “chicken” alternative. 
• How can I store this? In airtight containers in the fridge and eat within 3 days. Do not freeze as this will change the texture of the veggies when reheated.