Category: Chicken

Teriyaki Chicken Udon Noodles

Teriyaki Chicken Udon Noodles are sweet ,deliciously tasty, and good to the last bite. Chicken & udon noodles are a simple and easy to make selection that is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. You can replace any protein of your liking to this dish.

It’s one of my personal favorite things to make for a quick and easy meal is this Udon Noodles recipe. I have eaten these noodles like these for most of my life; being brought up in a home where noodles and rice are a main staple for the table. If you look in my cabinets you will find a box of these noodles from the local grocery. The chew of a udon noodles is an elegant experience that heightens the sophistication of a simple work with what you got meal. I generally have the majority of these ingredients on hand or only need to grab one or two things at the store to complete the meal. This is also simple to warm up later and keeps great under refrigeration. A couple of microwaveable dishes in the fridge for a pop and go reheat meal at home or in the office.

These noodles sit easy on the stomach but are filling at the same time. Thick delicious sauce coated noodles that burst with smooth natural flavors and are as versatile as your preferences on any given day. They basically will go well with any kinda of vegetable you got in the house.

Watch the video and follow the instructions below to have tender and juicy Teriyaki Udon Chicken Noodles today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent and savory teriyaki chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken.

Add 6 tbsp teriyaki sauce, diced garlic, grated ginger and mix everything together.

Cook for 6-8 minutes.

Once, the glaze has nearly evaporated, add sliced onions and cook for another 2-3 minutes. 

Add noodles and 2 tbsp teriyaki sauce. Mix the sauce with the noodles. Turn up the heat to high.

Add carrots and mix everything together. Cook for 1-2 minutes or until the carrots is slightly welted.

Remove the wok/skillet let for the heat source.

Enjoy!

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Teriyaki Chicken Udon Noodles

Quick and easy Teriyaki Chicken Udon Noodles with a ready made sauce that tastes delicious and is very filling.
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian, Japanese
Servings 3
Calories

Ingredients
  

  • 2 pack pre-cooked udon noodles about 7 oz each
  • 12 oz boneless skinless chicken thighs cut into cubes
  • 4 tbsp teriyaki sauce
  • 2 tbsp vegetable or canola oil 
  • 3 garlic cloves minced
  • 1 carrot julienne
  • ½ onion sliced

Instructions
 

Noodles

  • In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

Stir- Fry

  • Cut the chicken into cubes.
  • Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken, 6 tbsp teriyaki sauce, diced garlic, grated ginger and mix everything together. Cook for 6-8 minutes. Once, the glaze has nearly evaporated, add sliced onions and cook for another 2-3 minutes.
  • Add noodles and 1-2 tbsp teriyaki sauce (optional). Mix the sauce with the noodles. Turn up the heat to high. Add carrots and mix everything together. Cook for 1-2 minutes or until the carrots is slightly welted. Remove the wok/skillet let for the heat source.

Serve & Enjoy!

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    Keyword best teriyaki chicken udon noodles, best teriyaki udon noodles, easy teriyaki udon noodles, japanese teriyaki chicken udon noodles, Teriyaki chicken udon noodles
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    Creamy Chicken & Corn Chowder

    Creamy Chicken & Corn Chowder is made using natural ingredients in a time honored method of cooking in a simple one pot style recipe that is absolutely delicious. For this recipe, I used a Dutch Oven which is a heavy bottomed Pot with a tight fitting lid that can accommodate the various ingredients of an old-fashioned style homemade Chowder like this recipe.  The bacon adds a natural excitement and delicious juices into the Chowder that can only be released through a proper well attended simmer. Each spoonful of this Creamy Chicken & Corn Chowder is full of delicious broth, meat and tender moist vegetables. The chowder is naturally thickened using mashed potatoes and a  bowl of this stew will keep you full for hours which gives you that satisfied feeling that can only be attained from a well prepared quality meal. My family loves a old fashioned style chowders, especially those that contain bacon, and this sweet comforting dish was an instant success at our dinner table.  Take the time to make this home cooked classic rustic Creamy Chicken & Corn Chowder today and feel the reward of a well-fed family.

    In reading the recipe and watching the video you will notice the multiple steps that come together to infuse the Creamy Chicken & Corn Chowder with richness and fresh herbal notes. The comforting fragrance from the vegetables that blend with the luscious notes of bacon, herbs, broth and filling sweet corn will bring the hungry tummies to the table once you remove the lid.  Best served with warm fresh bread and hot from the pot, this Creamy Chicken & Corn Chowder  will become a tradition in your home once you serve it the first time. Like and share this or any of my recipes you may have enjoyed from the growing catalogue of menu selections. Don’t for get to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know what you thought of this dish or any enhancements you may have included in your own personal spin. Thanks for visiting and I hope you enjoy this simple to prepare tasty meal! 

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    Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside. Clean, peel russet potatoes and cut into ¼” cubes. Cover & set aside. 

    Heat the dutch oven/pot to medium-high. Add butter and wait for 30 seconds. Sauté all sides of the chicken for 5-6 minutes or until no longer pink.

    Add onions & sauté for 3-4 minutes. Add garlic and sauté for 30 seconds.

    Add cube potatoes, corn and mix. Pour chicken broth the pot.

    Add cream cheese, thyme & rosemary. Cover the pot with a lid. Turn down the heat to medium and cook for 20 minutes. Remove lid and discard herb. 

    Add heavy whipping cream and stir. Using a ladle or common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon/fork. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt) 

    Gently stir everything and simmer uncovered for 10 minutes or until stew thickens. Season with salt & pepper if needed. 

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    Creamy Chicken & Corn Chowder

    Creamy Chicken & Corn Chowder is simple to make, very filling and absolutely delicious.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Course Main Course, Soup
    Cuisine American
    Servings 6
    Calories

    Ingredients
      

    • 1 ½ lbs boneless skinless chicken thighs
    • 4 cups unsalted or low-sodium beef broth/stock
    • 2 cups fresh or frozen corn
    • 1 cup heavy whipping cream
    • 2 tbsp butter
    • 2 tsp salt
    • 1 tsp black pepper
    • 3 large russet potatoes
    • 1 onion chopped
    • 3 garlic minced
    • 3 sprigs thyme
    • 1 sprig rosemary
    • 2 oz cream cheese

    Instructions
     

    • Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside. Clean, peel russet potatoes and cut into ¼" cubes. Cover & set aside.
    • Heat the dutch oven/pot to medium-high. Add butter and wait for 30 seconds. Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Add onions & sauté for 3-4 minutes. Add garlic and sauté for 30 seconds. Add cube potatoes, corn and mix. Pour chicken broth the pot. Add cream cheese, thyme & rosemary.
    • Cover the pot with a lid. Turn down the heat to medium and cook for 20 minutes. Remove lid and discard herb.
    • Add heavy whipping cream and stir. Using a ladle or common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon/fork. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt)
    • Gently stir everything and simmer uncovered for 10 minutes or until stew thickens. Season with salt & pepper if needed.

    Optional: add cooked bacon & chopped cilantros. Serve with bread and enjoy!

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      Hoisin Chicken Udon Noodles

      Hoisin coated thick and chewy udon noodles served with delicious tender and flavorful chicken is a very simple and quick meal that is ready in less than 20 minutes.

      Stir Fry Hoisin Chicken Udon Noodles is a savory and delicious dish that is a great option for a quality meal on a budget. Udon noodles are normally produced with a more delicate wheat than Italian pasta, which creates a bit softer texture. They can be found at Japanese (Asian) markets and in many grocery stores or supermarkets. Similar to Chinese style noodles these are great in a stir fry. Also feel free to substitute the meat with pork, shrimp (your choice of protein), or almost any vegetable you may like. My family loves this recipe and I am sure yours will too.

      Watch the video and follow the instructions below to have this Japanese staple as your next hot meal. Like and share this or any of the recipes you find interesting form my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting my site and leave a comment for any recommendations you would like to see me try. See you again soon!

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      In bowl, combine all the ingredients together and mix. 

      In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside. Cut the chicken into cubes. Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds.

      Add chicken and half of the sauce. Cook for 8-10 minutes or until the sauce nearly reduced in half.

      Add minced garlic, grated ginger, sliced onions and cook for 1 minute. Add sliced mushrooms and mix everything together.

      Add softened noodles with the rest of the sauce and mix everything together.

      Add carrots, sliced green onions and mix. Cook for another 1-2 minutes or carrots are slightly welted.

      Remove the wok/skillet let for the heat source.

      Serve

      Optional: serve with fried egg(s).

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      Hoisin Chicken Udon Noodles

      Hoisin coated thick and chewy Udon noodles served with delicious tender and flavorful chicken is a very simple and quick meal that is ready in less than 20 minutes.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 15 minutes
      Total Time 20 minutes
      Course Main Course
      Cuisine Asian, Japanese
      Servings 3
      Calories

      Ingredients
        

      • 2 pack pre-cooked udon noodles about 7 oz each
      • 12 oz boneless skinless chicken thighs cut into cubes
      • 4 oz mushrooms sliced
      • ½ tbsp grated ginger
      • 3 green onions sliced
      • 3 garlic cloves minced
      • 1 carrots julienne
      • ½ onion sliced

      Sauce

      • ¼ cup hoisin sauce
      • 2 tbsp soy sauce
      • 2 tbsp water
      • 1 tbsp sriracha sauce
      • 1 tbsp rice vinegar
      • 1 tbsp sesame oil
      • 1 tbsp dark soy sauce

      Instructions
       

      Sauce

      • In bowl, combine all the ingredients together and mix.

      Noodles

      • In a pot, boil some water. Cook the noodles until they loosen. Drain and set aside.

      Stir-Fry

      • Cut the chicken into cubes.
      • Heat the wok/skillet to medium-high. Add oil and wait for 30 seconds. Add chicken and half of the sauce. Cook for 8-10 minutes or until the sauce nearly reduced in half. Add minced garlic, grated ginger, sliced onions and cook for 1 minute. Add sliced mushrooms and mix everything together. Add softened noodles with the rest of the sauce and mix everything together. Add carrots, sliced green onions and mix. Cook for another 1-2 minutes or carrots are slightly welted. Remove the wok/skillet let for the heat source.

      Optional: serve with fried egg(s).

        Enjoy!

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          Keyword asian hoisin chicken uson noodles, best hoisin chicken udon noodles, easy hoisin chicken udon noodles, hoisin chicken udon noodles, japanese hoisin chicken udon noodles, stir fry hoisin chicken udon noodles
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          Easy Chicken Stew

          Nothing is better than Chicken Stew. Easy Chicken Stew is budget friendly and is a quick home cooked meal that can be ready in less than a hour. I suggest you buy baby potatoes and baby carrots so you can save time, making this recipe that much easier. Every minute saved is a minute earned, especially if you have busy schedule like me. Try this dish and taste the elegance of this simple hearty stew.

          Braised chicken and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chicken thighs is the preferred choice of meat as it does not get tough if you over cook it. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development. 

          I work to compress recipes into short videos with easy to follow recipes. Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

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          Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside.

          Heat the dutch oven or pot to medium heat. Add chopped bacon and cook until crispy. Remove cooked bacon and set aside. 

          In the same dutch oven/pot add chicken cubes (discard some bacon grease if needed). Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Then remove and set aside.

          In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce, mix everything together & sauté for 2-3 minutes.

          Add baby carrots, chopped celery and cook for 2-3 minutes. Sprinkle flour and mix everything together.

          Pour 2 cups of chicken broth and then deglaze the bottom of the pot. 

          Turn up the heat to high and bring to a simmer. Return seared chicken, cooked bacon, potatoes, 2 cups chicken broth and gently mix everything together.

          Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid. 

          Turn down the heat to medium and cook for 30 minutes. Remove lid and discard herb bouquet. Gently stir everything and simmer uncovered for 20 minutes or until stew thickens. Season with salt & pepper if needed.

          Serve with bread.

          Enjoy!

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          Easy Chicken Stew

          Easy Chicken Stew is full of tender, juicy chicken swimming in a delicious stew with tender vegetables, making this dish a complete meal.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 40 minutes
          Total Time 50 minutes
          Course Main Course
          Cuisine American
          Servings 6
          Calories

          Ingredients
            

          • 2 lbs boneless skinless chicken thighs cut into cubes
          • 1 lb baby potatoes cut in half
          • 1 lb baby carrots
          • 4 cups unsalted or low sodium chicken broth/stock
          • ¼ cup all-purpose flour
          • 2 tbsp tomato paste
          • 2 tbsp butter
          • 2 tsp salt
          • 1 tsp black pepper
          • 1 tsp Worcestershire sauce
          • 1 medium onion chopped
          • 2 celery stem chopped
          • 3 garlic cloves minced
          • 6 bacon cut into ½" cubes

          Herb Bouquet

          • 3 sprigs thyme
          • 2 sprigs rosemary
          • 2 bay leaves

          Instructions
           

          • Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside.
          • Heat the dutch oven or pot to medium heat. Add chopped bacon and cook until crispy. Remove cooked bacon and set aside.
          • In the same dutch oven/pot add chicken cubes (discard some bacon grease if needed). Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Then remove and set aside.
          • In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce, mix everything together & sauté for 2-3 minutes. Add baby carrots, chopped celery and cook for 2-3 minutes. Sprinkle flour and mix everything together. Pour 2 cups of chicken broth and then deglaze the bottom of the pot.
          • Turn up the heat to high and bring to a simmer. Return seared chicken, cooked bacon, potatoes, 2 cups chicken broth and gently mix everything together. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid.
          • Turn down the heat to medium and cook for 30 minutes. Remove lid and discard herb bouquet. Gently stir everything and simmer uncovered for 20 minutes or until stew thickens. Season with salt & pepper if needed.

          Serve with bread and enjoy!

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            Sheet Pan Chicken Thighs with Potatoes and Feta Cheese

            Simple Sheet Pan Chicken Thighs with Potatoes & Feta is a budget friendly meal that can put together quickly with just a few ingredients that you have at home. It’s also great for meal prepping for the week if you have a busy schedule. It is saturated with natural flavors and smooth fresh flavors. This is another simple to make and everyone will love how delicious and filling it is. I do prefer fresh from the oven because each ingredient still has a unique flavor and texture. We like our hearty meals around here and this one went pretty fast. Fall off the bone tender meat and soft warm potatoes & feta cheese is a nice meal. Recommend adding French bread or corn bread to the table just because you may want to dip your bread in the juices. 

            Watch the video and follow the instructions below to have this hearty Sheet Pan Chicken Thighs with Potatoes & Feta Cheese ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is a very easy to make and often very affordable entree that is perfect on any occasion.  Full of flavor, textures that fill your tummy and at a budget price. I hope you enjoy it! Thanks for visiting and see you again soon.

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            In a large bowl: add chicken thighs, lemon juice, olive oil (2 tbsp), garlic, onion, black pepper, oregano and mix. 

            Preheat the oven to 425°F.  Place the potatoes on the baking sheet. Drizzle olive oil (2 tbsp), salt & pepper (to taste) and mix everything together. Push the potatoes to the sides/edges.

            Then, place chicken (do not overlap) in the center of the baking sheet. 

            Bake for 40 minutes or until the internal chicken reaches to 165°F. Remove baking sheet from the oven. Sprinkle feta cheese on top of the chicken and potatoes. Let rest for 5-6 minutes before serving.

            Serve & enjoy!

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