- Chop onion, carrots, cabbage and broccoli.
- Season the chicken pieces with salt and pepper. Add teriyaki sauce, green onions, 2 cloves garlic, and 2 tablespoons ginger.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add the chicken and sauté for 7-10 minutes, or until fully cooked and lightly browned.
- Remove the chicken from the pan and set aside.
- Add the onion and carrots to the pan; stir-fry for 2–3 minutes.
- In the same pan, add the remaining garlic and ginger; sauté for about 30 seconds until fragrant.
- Add the broccoli and cabbage; cook for another 3–4 minutes until the vegetables are tender-crisp.
- Cook udon according to package instructions. Drain and rinse with cold water to stop the cooking and set aside.
- Return the cooked chicken to the pan.
- Add the udon noodles and pour in some more teriyaki sauce. Toss everything together and cook for 2–3 minutes until heated through and well coated.
- Plate the stir-fry hot. Garnish with minced green onion and enjoy!
Recipe created in partnership with SimplyEverydayLiving at @simplyeverydayliving
