Category: Main Course

Slow Cooker Brisket

Slow Cooker Brisket is an easy way to prepare a challenging cut of beef. It can be difficult to master how to produce tender and juicy brisket. This recipe was developed after several attempts and I believe you willl not be disappointed in how delicious the Beef Brisket method of preparation is. The brisket will be so tender you can separate it using a fork. Urban BBQ has found a new way to get an old recipe to the table. This recipe is perfect for beginners, homemakers that don’t want to get all smokey and anyone that loves to eat flavorful tender beef.

Simply watch the video and follow the instructions below to serve up a comforting old fashioned beef brisket tonight. Let the Slow Cooker work its magic and enjoy a juicy tender serving of this delicious brisket. Feel free to get creative with the sauce, my husband like to add a bit of his favorite Kentucky Mash and apple cider to this recipe when he makes it at home. Share this or any of my recipes form the eatfoodlicious catalogue. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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In a bowl: combine all the dry rub ingredients together and mix.

Combine all the BBQ sauce ingredients together and mix well. Set aside. Optional: favorite store bought BBQ sauce can replace in this step. Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Rub the dry ingredients on both sides of the brisket (It’s going to be a very thick coat of the seasoning). 

Place brisket in the slow cooker. Add BBQ sauce on top. Slow cook on low for 9 hours for 3 ½ lbs and 10 hours for 4 lbs. 

Transfer the brisket to a plate/cutting board. Cover/tent with aluminum foil. 

Transfer the liquid to a sauce pan. Simmer the sauce for 15-20 minutes or until it thickens.

Coat with BBQ sauce.

Slice the brisket. Plate the brisket and cover with BBQ sauce.

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Slow Cooker Brisket

Slow Cooker Brisket is tender and delicious in this simple to follow (dump and go) recipe.
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Prep Time 20 minutes
Cook Time 9 hours
Total Time 9 hours 20 minutes
Course Main Course
Cuisine American
Servings 8
Calories

Equipment

Ingredients
  

Dry Rub

  • 1 tbsp brown sugar
  • 1 tsp smoke paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 1 tsp salt
  • 1 tsp ground cumin
  • ½ tsp black pepper

BBQ Sauce

  • 1 ½ cups ketchup
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 2 tsp liquid smoke
  • 2 tsp mustard powder
  • 1 tsp onion powder
  • 1 tsp smoke paprika
  • ¼ tsp black pepper
  • ¼ tsp ground cayenne pepper

Meat

  • 3.5 – 4 lbs brisket (flat or point)

Instructions
 

  • In a bowl: combine all the dry rub ingredients together and mix.
  • In the slow cooker: Combine all the BBQ sauce ingredients together and mix. Optional: favorite store bought BBQ sauce can replace in this step.
  • Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Rub the dry ingredients on both sides of the brisket (It's going to be a very thick coat of the seasoning).
  • Place brisket in the slow cooker. Add BBQ sauce on top. Slow cook on low for 9 hours for 3 ½ lbs and 10 hours for 4 lbs.
  • Transfer the brisket to a plate/cutting board. Cover/tent with aluminum foil.
  • Transfer the liquid to a sauce pan. Simmer the sauce for 15-20 minutes or until it thickens. Coat the brisket with BBQ sauce. Broil in the oven on high for 4-5 minutes. Slice the brisket.

Serve & enjoy!

    Video

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    The Best Texas Brisket Chili

    Delicious Texas Brisket Chili is a splendidly rich soup with delicious filing meaty ingredients, that is both hearty and worth the preliminaris to make. We enjoy our chili around my house. This recipe provides a nice inspirational twist to a well known main course and is a perfect soup for cold days or wintery nights. Start this dish for lunch or better yet the day before to have a well flavored soothing belly full of something good to eat. I prefer long cook times for chili to unlock all those subtle flavor notes and create new ones through natural marination, my family absolutely loves this and your will too. This is one of my go to dishes for putting the teenagers to work in the kitchen to learn to feed themselves. A beginner cook can open up a world of possibilities with little effort through the magic of following this recipe after watching the video. The authentically flavored stew such as this sends good old fashioned aromas throughout the home. Cooking something everyone loves to eat makes your hearts will swell with the pride of a good cook and it is a worthy satisfaction to watch the young ones step into that role. 

    Don’t skimp out on the presentation of your dish when making this at home. Take a look at the photos to see some suggestions that send visual invitations for a wanted first bite. Watch the video and follow the simple instructions below to have a hot bowl of comforting satisfaction at the ready. Like and share this or any of my recipes you find interesting from the growing catalog of eatfoodlicious meal suggestions. Don’t forget to hit the subscribe button to stay up to date with my latest publications. Leave a comment and let me know if you or your family enjoyed this creamy white chicken chili. Best served hot, this meat flavor infused Texas Brisket Chili is so good. May your next food adventure be one that is shared with those you love and with a taste that inspires the art of true living. Eat, enjoy and repeat.

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    Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.

    In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 3 minutes or until softened. Remove the pan from the heat source. Let cool for at least 10 minutes.

    Place the boiled peppers, with liquid (from the pan), and the rest of the mixture ingredients into a blender. Blend until smooth. 

    Prepare

    • Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½” x 1½” cubes. Season the meat with 2 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Cut the bacon strips into cubes and set aside.

    Cook

    Heat the dutch oven or pot to medium-high. Add diced bacons to the pot and sauté for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside.

    Add the seasoned meat and sear for 4-5 minutes or until all sides of the meat have browned. 

    Remove & set aside. You may need to do this in 2-3 separate batches to maintain good spacing during cooking. 

    Add butter and wait for a 30 seconds. Add chopped onions and cook for 2-3 minute or until fragrant. Deglaze: add ½ of the Mexican beer bottle and deglaze the bottom of the dutch oven/pot.

    Return seared meat to the pot. Add pepper mixture, fire roasted diced tomatoes with green chilies

    Add 1 ½ Mexican beer bottle, bacon bites and mix everything together. Place the bay leaves on top. Submerge the leaves into the liquid. Watch video for reference. 

    Turn down the heat to low-medium. Place the lid on the dutch oven and cook for 3 hours or until the meat is tender. Make sure to stir after 2 hours and add more water if needed to cover the meat. Remove the lid after 3 hours. Discard the bay leaves. Let simmer uncovered for 20 – 30 minutes or until the liquid is reduced in half. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.

    Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili. Serve with cornbread, cracker, corn tortillas or toast. ENJOY!

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    Texas Brisket Chili

    Tender Texas Brisket Chili is the perfect meat focused chili and is absolutely delicious.
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    Prep Time 20 minutes
    Cook Time 3 hours 20 minutes
    Total Time 3 hours 40 minutes
    Course Main Course
    Cuisine American
    Servings 8
    Calories

    Ingredients
      

    • 4.5 – 5 lbs brisket (flat or point)
    • 24 oz Mexican beer Cerveza
    • 20 oz fire roasted diced tomatoes with green chilies
    • 2 tsp salt
    • 1 tsp pepper
    • 1 large onion
    • 3 bay leaves
    • 6 bacons
    • 2 tbsp butter

    Mixture

    • 6 dried ancho (mild heat) or guajillo (medium heat) chiles
    • 5 garlic cloves
    • 2 cups water
    • 2 tbsp chili powder
    • 1 tbsp spanish paprika
    • 2 tsp ground cumin
    • 2 tsp Mexican oregano
    • 2 tsp ground coriander
    • 1 tsp salt

    Instructions
     

    Pepper Mixture

    • Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.
    • In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 3 minutes or until softened. Remove the pan from the heat source. Let cool for at least 10 minutes. Place the boiled peppers, with liquid (from the pan), and the rest of the mixture ingredients into a blender. Blend until smooth.

    Prepare

    • Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½" x 1½" cubes. Season the meat with 2 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Cut the bacon strips into cubes and set aside.

    Cook

    • Heat the dutch oven or pot to medium-high. Add diced bacons to the pot and sauté for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Add the seasoned meat and sear for 4-5 minutes or until all sides of the meat have browned. Remove & set aside. You may need to do this in 2-3 separate batches to maintain good spacing during cooking. Add more cooking oil if needed.
    • Add butter and wait for a 30 seconds. Add chopped onions and cook for 2-3 minute or until fragrant. Deglaze: add ½ of the beer bottle and deglaze the bottom of the dutch oven/pot. Return seared meat to the pot. Add pepper mixture, fire roasted diced tomatoes with green chilies, 1 ½ beer bottle, bacon bites and mix everything together. Place the bay leaves on top. Submerge the leaves into the liquid. Watch video for reference. 
    • Turn down the heat to low-medium. Place the lid on the dutch oven and cook for 3 hours or until the meat is tender. Make sure to stir after 2 hours and add more water if needed to cover the meat.
    • Remove the lid after 3 hours. Discard the bay leaves. Let simmer uncovered for 20 – 30 minutes or until the liquid is reduced in half. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.

    Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.

      Serve with cornbread, cracker, corn tortillas or toast. ENJOY!

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        Slow Cooker Brown Sugar Pineapple Spiral Ham

        Sweet Brown Sugar Pineapple Spiral Ham is glazed to perfection with candy flavored juicy chunks of pineapple in this easy to follow recipe. During the holiday we all are busy cooking the kitchen, preparing food and working for the holiday celebration. The oven is usually occupied with other entrees or side dishes. Take this balanced approach to save time by using your slow cooker to prepare this simple brown sugar pineapple ham that every one will love.

        Spiral Ham is perfect for large feasts, sandwiches or re-made for later lunches on the go. One of my favorite things is a table full of delicious food and my family absolutely loves this meal. We hope you decide to try it at-least once to see for your self just how simply delicious Spiral Ham can be. 

        Watch the video and follow the instructions below to have a gorgeous Pineapple Spiral Ham on your table 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 glaze went over well with my local ham snobs. The natural juices of the ham and the sweet natural flavors of the pineapple combine for a sweet and delicious glaze that will be an instant hit. Thanks for visiting and see you again soon.

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        Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker. Add brown sugar in between the sliced ham.

        Pour the pineapple juice (from the can) over the ham. Add pineapple chucks on top. Cover with lid. Cook on low for 3 hours. 

        In a small bowl: combine brown sugar, mustard, honey and mix everything together. ½ cup brown sugar, ½ cup honey, 2 tsp mustard powder

        After the 3 hours is up: add honey brown sugar mixture on top of the ham. Cook on low for another 30 minutes. Remove ham and place on a serving plate. Tent the ham with aluminum foil. 

        Optional: Transfer the liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid has reduced by half. Brush or baste the sauce all over the ham. Serve & Enjoy!

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        Slow Cooker Brown Sugar Pineapple Spiral Ham

        Slow cooker brown sugar pineapple spiral ham is juicy, tender and absolutely delicious.
        No ratings yet
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        Prep Time 5 minutes
        Cook Time 3 hours 30 minutes
        Total Time 3 hours 35 minutes
        Course Main Course
        Cuisine American
        Servings 10
        Calories

        Equipment

        Ingredients
          

        • 8-9 lbs spiral ham
        • 15 oz pineapple chucks with juice reserve the juice
        • 1 cup brown sugar

        Glaze

        • ½ cup brown sugar
        • ½ cup honey
        • 2 tsp mustard powder

        Instructions
         

        • Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker.
        • Add brown sugar in between the sliced ham. Pour the pineapple juice (from the can) over the ham. Add pineapple chucks on top.
        • Cover with lid. Cook on low for 3 hours.
        • In a small bowl: combine brown sugar, mustard, honey and mix everything together.
          ½ cup brown sugar, ½ cup honey, 2 tsp mustard powder
        • After the 3 hours is up: add honey brown sugar mixture on top of the ham. Cook on low for another 30 minutes. Remove ham and place on a serving plate. Tent the ham with aluminum foil.
        • Optional: Transfer the liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid has reduced by half. Brush or baste the sauce all over the ham.

        Serve & enjoy! Place leftovers in the refrigerator.

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          Dutch Oven Whole Turkey

          Dutch Oven Whole Turkey is juicy, tender and is extremely delicious. The flavor is brined and cooked into the meat and the stewed broth is absolutely mouthwatering. If serving the whole bird you may need to cover the skinny legs for that Social media picture but let’s be honest, the taste is what gets the meat picked from the bone and this recipe is simply put succulent. Everyone that partakes in the meal will agree that this bird is moist and tender and is bursting with natural zest and herbal notes. My family deboned this Turkey in one sitting. If you are feeding hungry teenagers or have a family with large appetites, time in the kitchen well spent will result in a tasteful quality feast everyone will enjoy.

          Watch the video and follow the instructions below to have this gorgeous bird on your table 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. Make sure to know if your bird fits but the 9 to 10 pounder fits in my Dutch Oven, no problem. Thanks for visiting and see you again soon.

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          [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer. Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkey’s cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).

          Preheat the oven to 425°F. Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off. Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkey’s cavity. Tie the legs together. 

          Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2″ long to pin the wing). 

          Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.

          Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs). Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.

          Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top. Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

          Serve & Enjoy!

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          Dutch Oven Whole Turkey

          Tender succulent Turkey with crispy skin is a thing of beauty and an absolute delicious feast.
          5 from 1 vote
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 2 hours 25 minutes
          Total Time 2 hours 35 minutes
          Course Main Course
          Cuisine American
          Servings 6
          Calories

          Equipment

          • 7.5 QT Dutch Oven

          Ingredients
            

          Brine

          • 10 lbs turkey
          • 2 tbsp salt

          Additional

          • 6 tbsp unsalted butter softened
          • 2 tbsp melted butter
          • 1 onion quartered
          • 1 apple cut in half
          • 1 lemon cut in half
          • 1 garlic head
          • 3 carrots cut in half
          • 2 celery ribs cut 3" in length
          • 3 sprigs fresh rosemary
          • 3 sprigs fresh thyme
          • 2 sprigs fresh sage

          Instructions
           

          • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and remove neck, giblets and package; reserve for giblet gravy or discard if you prefer.
          • Brine- Clean, rinse and pat the turkey dry with paper towels. Rub the salt all over turkey. Place a jar that fits inside the turkey's cavity. Let the turkey sit up (watch the video for reference). Place turkey in the refrigerator uncovered for 24 hours (up to 2 days).
          • Preheat the oven to 425°F.
          • Remove the turkey from refrigerator and let sit for 1 hour prior to stuffing the cavity. Do not rinse the salt off.
          • Stuff the onion, garlic head, lemon, apple, rosemary, sage & thyme into the turkey's cavity. Tie the legs together.
          • Place carrots & celery in the bottom of the dutch oven. Place stuffed turkey on top. Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2" long to pin the wing). Use one hand to loosen and lift the turkey breast skin. Coat/Rub 3 tbsp butter on each side of the breast just beneath the skin. Brush melted butter all over the turkey.
          • Cook uncovered for 5 minutes at 425°F. Then turn down the heat to 350°F. Cook for 13 minutes per-pound (2:10 hrs total for 10 lbs).
          • Remove turkey from the oven. Let the turkey sit in the dutch oven for 15 minutes. Transfer the turkey to a serving tray and tent with aluminum foil.

          Gravy

          • Use a fine mesh and strain the liquid; discard the carrots & celery. Pour liquid in a measuring cup. You should have about 2 cups of turkey broth/liquid + grease when done. Let the grease float on top.
          • Slowly pour grease in the dutch oven. Turn up the heat to medium high. Then add flour as you whisk. Slowly add the turkey broth, whisk until smooth. Add Worcestershire sauce and whisk. Pour in chicken broth and whisk. Let simmer for 10-15 minutes or until the desired consistency. Season with salt and pepper as needed. 

          Serve & enjoy!

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            Turkey Brine Recipe

            Perfect juicy Turkey every time when using this delicious brine as a key preliminary to a well roasted bird. Bursting with juices at the first cut then served with delicious gravy drizzled over the succulent meat;  this Turkey Brine recipe provides a flavor rich main entree for your holiday celebration that you will be proud to serve to your family and friends. Cover the breasts with my simple recommended seasonings and slowly stew with tasty vegetables to create a lingering invitation of aromatic bliss that will resonate throughout the home on notes of fresh herbs.  

            Also, be sure to check out my growing catalogue for complimentary sides and deserts to complete your meal planning. I include printable recipes and presentation suggestions to help inspire your vision of a complete meal. Feel free to like and share this or any of my recipes you may find interesting.  Don’t forget to hit the follow and subscribe buttons to stay up to date on all my latest publications throughout the year. 

            Food, family, and friends grubbing on a hearty meal that fills the hunger and satisfies the soul is at the core of an eatfoodlicious adventure. Approach this holiday knowing that life is too short not to eat delicious food at every available opportunity and hug someone you love. Until the next time our paths cross, may your next food adventure become a fond memory worth sharing for generations to come. I hope you visit again soon!

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            Add 12 cups of water and bring it to boil. Add paprika, peppercorn, oregano, thyme, rosemary, brown sugar, kosher salt, bay leaves and mix. Let boil for 10 minutes. Turn off the heat. Add onion, garlic & cinnamon stick to the pot. 

            Remove pot from the heat source. Let the pot sit at room temperature for 15 minutes.

            Then, add ice to the pot and let sit at room temperature for about 2 hours. 

            Place turkey in a large pot or container. Pour brine over the turkey. Add more cold water to cover the turkey. Make sure the turkey is submerged in the brine. Add any additional ingredients to the pot you desire. 

            Cover and place the turkey in the refrigerator. Brine the turkey for 24 hours or for up to 2 days. Remove the turkey from the refrigerator. Rinse the turkey to remove any excess salt. Pat dry the turkey dry and follow your favorite instructions to cook the turkey. 

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            Turkey Brine Recipe

            Perfect juicy turkey every time when using this delicious homemade brine as a key preliminary to a well roasted bird.
            No ratings yet
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            Prep Time 5 minutes
            Brine 1 day
            Total Time 1 day 5 minutes
            Course Holiday
            Cuisine American
            Servings 0
            Calories

            Ingredients
              

            • 12-15 lbs whole turkey
            • 12 cups water more if needed
            • 6 cups ice
            • ¾ cup Kosher salt
            • ¼ cup brown sugar
            • 1 tbsp paprika
            • 1 tbsp whole black peppercorn
            • 1 tbsp dried oregano
            • 1 tbsp dried rosemary
            • 1 tbsp dried thyme
            • 6 garlic cloves
            • 5 bay leaves
            • 1 cinnamon stick
            • 1 onion

            Optional Add-Ons

            • orange
            • apples
            • cinnamon sticks

            Instructions
             

            • [If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use.] Remove the turkey from the refrigerator and let it sit at room temperature for 1-2 hours prior to cooking. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer.
            • Clean, rinse and pat the turkey dry with paper towels.
            • Add 12 cups of water and bring it to boil. Add paprika, peppercorn, oregano, thyme, rosemary, brown sugar, kosher salt, bay leaves and mix. Let boil for 10 minutes. Turn off the heat. Add onion, garlic & cinnamon stick to the pot.
            • Remove pot from the heat source. Let the pot sit at room temperature for 15 minutes. Then, add ice to the pot and let sit at room temperature for about 2 hours.
            • Place turkey in a large pot or container. Pour brine over the turkey. Add more cold water to cover the turkey. Make sure the turkey is submerged in the brine. Add any additional ingredients to the pot you desire.
            • Cover and place the turkey in the refrigerator. Brine the turkey for 24 hours or for up to 2 days.
            • Remove the turkey from the refrigerator. Rinse the turkey to remove any excess salt. Pat dry the turkey dry and follow your favorite instructions to cook the turkey.

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            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
            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 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!

              Video

              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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