I could eat this everyday for dinner

Ingredients

• 1.5 lb Chicken Breast (skinless, boneless, sliced thinly against the grain)
• 1 tsp Baking Soda (used to tenderize the chicken)
• 1/4 cup Soy Sauce (low‑sodium preferred)
• 1/4 cup Chicken Broth (store‑bought or homemade)
• 2 tbsp Granulated Sugar
• 1 tbsp Rice Vinegar
• 2 cloves Garlic (minced)
• 1/2 tsp Onion Powder
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 1 tbsp Sriracha (adjust to heat preference)
• 1/4 tsp White Pepper
• 1 tbsp Oyster Sauce
• 1 tbsp Cornstarch (for slurry)
• 2 tbsp Water (for slurry)
• 2 tbsp Vegetable Oil (high‑heat oil for stir‑fry)
• 1/4 tsp Salt (to taste)
• 1/4 tsp Black Pepper (to taste)
• 1/2 medium Green Bell Pepper (julienned)
• 1/2 medium Red Bell Pepper (julienned)
• 1 cup Broccoli Florets (cut into bite‑size pieces)
• 1/2 medium White Onion (thinly sliced)
• 8 oz Udon Noodles (dry, cooked according to package)
• 1 tsp Sesame Seeds (toasted, for garnish)

Instructions

1. Slice Chicken

   Place the chicken breast on a cutting board and slice it into thin strips, about 1/4‑inch thick, cutting against the grain.

   Time: PT5M

2. Tenderize with Baking Soda

   Sprinkle 1 tsp baking soda over the chicken strips, massage it in, and let it rest for 15 minutes.

   Time: PT17M

3. Rinse and Dry

   Rinse the chicken under cool water to remove the baking soda, then pat dry thoroughly with paper towels.

   Time: PT3M

4. Prep Vegetables

   Julienne the green and red bell peppers, slice the onion thinly, and cut broccoli into bite‑size florets.

   Time: PT5M

5. Mince Garlic

   Peel and mince 2 garlic cloves.

   Time: PT1M

6. Make Teriyaki Sauce

   In a small saucepan combine soy sauce, chicken broth, sugar, rice vinegar, minced garlic, onion powder, sesame oil, Sriracha, white pepper, and oyster sauce. Bring to a gentle simmer for 2 minutes.

   Time: PT7M

   Temperature: medium

7. Prepare Slurry

   Mix 1 tbsp cornstarch with 2 tbsp cold water until smooth; set aside.

   Time: PT2M

8. Stir‑Fry Chicken

   Heat 1 tbsp vegetable oil in the wok over medium‑high heat. Add the chicken strips, season with a pinch of salt and pepper, and stir‑fry until they turn golden brown, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

9. Set Chicken Aside

   Transfer the cooked chicken to a plate and set aside.

   Time: PT1M

10. Stir‑Fry Vegetables

    Add the remaining 1 tbsp oil to the wok, then add the bell peppers, onion, and broccoli. Stir‑fry for 2‑4 minutes until crisp‑tender.

    Time: PT3M

    Temperature: medium-high

11. Combine Chicken, Veggies, and Sauce

    Return the chicken to the wok, pour in the prepared teriyaki sauce, and stir. Slowly drizzle the cornstarch slurry while stirring; cook another 2‑3 minutes until the sauce thickens and coats everything.

    Time: PT4M

    Temperature: medium

12. Cook Udon Noodles

    While the stir‑fry finishes, bring a pot of water to a boil, add the udon noodles, and cook according to package directions (usually 3‑4 minutes). Drain and set aside.

    Time: PT4M

    Temperature: boiling

13. Plate and Garnish

    Divide the cooked udon noodles among serving bowls, top with the teriyaki chicken and vegetables, drizzle any remaining sauce, sprinkle toasted sesame seeds, and add an extra drizzle of Sriracha if desired.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

32g

Carbohydrates

55g

Fat

12g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Firm tofu (for vegetarian)
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Chicken Broth: Vegetable broth
• Instead of Granulated Sugar: Honey, Maple syrup (use less)
• Instead of Rice Vinegar: Apple cider vinegar (use half amount)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Onion Powder: Finely minced fresh onion (1 tsp)
• Instead of Sesame Oil: Peanut oil (less flavor)
• Instead of Sriracha: Chili garlic sauce
• Instead of White Pepper: Black pepper (slightly different flavor)
• Instead of Oyster Sauce: Mushroom soy sauce (vegetarian)
• Instead of Cornstarch: Arrowroot powder
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Salt: Sea salt
• Instead of Green Bell Pepper: Zucchini
• Instead of Red Bell Pepper: Yellow bell pepper
• Instead of Broccoli Florets: Snow peas
• Instead of White Onion: Yellow onion
• Instead of Udon Noodles: Soba noodles, Rice noodles (gluten‑free)

Equipment Needed

• Chef Knife
• Cutting Board
• Mixing Bowl
• Colander
• Small Saucepan
• Wok or Large Skillet
• Measuring Spoons
• Measuring Cups
• Spatula
• Tongs
• Plate

Critical Steps — Do Not Skip

• Tenderizing chicken with baking soda for 15 minutes
• Ensuring the chicken is not overcooked during stir‑fry
• Keeping vegetables crisp‑tender
• Thickening the sauce with a proper cornstarch slurry

Chef Tips from the Video

• Slice chicken against the grain for maximum tenderness.
• Use a very hot wok to achieve a nice sear on the chicken.
• Toast sesame seeds briefly in a dry pan to bring out nutty flavor before sprinkling.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Sauce can be frozen for up to 2 months; reheat and add fresh vegetables when serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the teriyaki sauce and store it in the fridge for up to 3 days.
• The baking‑soda tenderizing step can be done up to 2 hours ahead; keep the chicken covered in the fridge.

Frequently Asked Questions