Stir-Fried Swiss Sauce Chicken Udon 瑞士汁雞肉炒烏冬
Servings 2 people
Ingredients
- ½ lb boneless skinless chicken thighs (cut into ¼-inch strips)
- ½ medium onion (thinly sliced)
- ½ small cabbage (cut into strips)
- 3 tablespoons water
- ½ cup leftover Swiss sauce
- 2 packages frozen udon (best to use Sanuki udon)
- 1 green onion (chopped)
- vegetable oil
Marinade for Chicken:
- 2 tablespoons leftover Swiss sauce
- 1 teaspoon soy sauce
- ground black pepper
Instructions
- In a medium bowl, combine the chicken strips and marinade. Marinate for 20 minutes.
- In a large pan over medium-high heat, warm up ½ tablespoon vegetable oil. Add the chicken and cook until cook through, about 3 – 4 minutes. Transfer the chicken to a small bowl and set aside.
- Meanwhile, bring a large pot of water to a boil. Follow the udon package direction to cook the udon. Drain and rinse under cold water. Set aside.
- Clean the pan and pat dry. In the pan over medium-high heat, add 1 tablespoon oil. Add onion and saute for 2 minutes. Add cabbage and 3 tablespoons water. Cover and cook until almost soften. Add 1/4 cup Swiss sauce. Mix well. Add cooked udon and chicken. Toss and combine. Cook for 2 more minutes. Taste and adjust with more Swiss sauce or soy sauce if needed. Transfer to serving plates. Top with green onion. Serve immediately.
Notes
- If you don’t have any leftover Swiss sauce, you can make a small portion of it. In a small pot, bring 200ml water to a boil. Add 100ml dark soy sauce, 75g rock sugar, 1 green onion (cut in half), and 1 (1-inch) ginger slice. Once the sugar is melted, simmer for another 3 minutes. The sauce is ready.
- Swiss sauce is on the sweet side. Add a little soy sauce if you want to add some saltiness.