Target: 6 × 4 inches · landscape

Chicken Udon Mushroom Asparagus Stir-Fry

35 min · 4 servings

Ingredients

□ 1 lb boneless skinless chicken thighs, cut into thin strips

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□ 8 oz cremini mushrooms, sliced 1/4 inch thick

□ 8 oz asparagus, trimmed and cut into 2-inch pieces

□ 2 medium carrots, cut into thin matchsticks

□ 3 tbsp low-sodium soy sauce

□ 2 tbsp water

□ 1 tbsp rice vinegar

□ 2 tsp granulated sugar

□ 1 tbsp finely grated fresh ginger

□ 2 garlic cloves, minced

□ 1 tsp toasted sesame oil

□ 2 tbsp neutral oil, divided

1. Cut chicken and vegetables; whisk soy sauce, water, vinegar, sugar, ginger, garlic, and sesame oil.

2. Loosen fresh udon 1 min (frozen: 2 min); drain. Sear chicken in 1 tbsp oil 5-6 min to 165 F; remove.

3. Brown mushrooms in remaining oil 4 min until dry. Add carrots and asparagus; stir-fry 3 min until crisp-tender.

4. Return chicken and udon; add sauce and toss 2 min until glossy. Turn off heat and serve in four bowls.

Cook’s note: Drain udon well; let mushroom liquid evaporate before adding asparagus.