This easy stir-fry comes together in under 30 minutes and makes the perfect weeknight dinner. The chewy udon noodles soak up all that delicious sauce, while tender grilled chicken and sautéed veggies add the perfect balance of texture and flavor.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Recipe

• Made with clean, wholesome ingredients
• High in protein and loaded with fresh vegetables
• Naturally refined sugar-free when using monk fruit
• Quick and easy — ready in 30 minutes
• Way healthier than takeout!

Ingredients

Chicken:

• 24 oz cooked grilled chicken seasoned with garlic salt & pepper – Doesn’t need much since the sauce has so much flavor!
• 1/2 small yellow onion
• 2 tsp minced garlic
• 2 tbsp grass fed butter
• 1 1/4 cup shredded carrots
• 2 cups shredded cabbage
• 8 oz baby bella mushrooms
• 4 packs (360g) organic udon noodles, cooked – I use Hakubaku organic udon noodles.
• Red pepper flakes to taste
• Salt and pepper to taste

For the Sauce:

• 9 tbsp coconut aminos (little over 1/2 cup) – I use coconut secret
• 1/2 cup general tso’s sauce – I use the brand Kevins Natural Foods. The ingredients are awesome. Whole Foods also carries a couple of good organic brands.
• 1/4 cup Worcestershire sauce
• 1 tbsp monk fruit or sweetener of choice

Instructions

1. Boil the noodles: Start bringing a large pot of water to a boil while you begin your stir fry.
2. Sauté aromatics: Melt the butter in a wok or large skillet over medium-high heat. Add sliced onion and minced garlic, sautéing for about 2 minutes until fragrant.
3. Cook the veggies: Add the carrots, cabbage, and mushrooms. Cook for 3–4 minutes, stirring occasionally, until the veggies soften.
4. Cook the noodles: While the veggies are cooking, add your udon noodles to the boiling water. Cook for 4–5 minutes, or according to package directions. Drain well.
5. Combine everything: Add the grilled chicken and cooked udon noodles to the wok. Toss everything together until evenly combined.
6. Add the sauce: Pour in the sauce and reduce the heat slightly. Mix well, allowing the noodles to soak up all that flavor for a few minutes.
7. Season and serve: Season with salt, pepper, and red pepper flakes to taste. Serve hot with some cilantro and enjoy your healthy, homemade version of this takeout favorite!

Tips & Serving Ideas

• Protein swaps: Try shrimp, tofu, or steak instead of chicken.
• Extra veggies: Add bell peppers, snap peas, or broccoli for more color and crunch.
• Storage: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet for best texture.

How To Store Leftovers

You can store your leftovers the refrigerator for up to 4 days. To reheat, just zap a serving in the microwave for a minute or so. Leftovers are just as good!

FAQs

Can I make this recipe gluten-free?
Yes! Just swap the udon noodles for gluten-free rice noodles and use a gluten-free Worcestershire sauce.

What are coconut aminos?
Coconut aminos are a soy-free alternative to soy sauce made from coconut sap. They’re slightly sweeter and lower in sodium — a great option for clean eating.

Can I meal prep this?
Absolutely. It reheats beautifully and makes a great meal-prep lunch for the week.

Is this spicy?
Only if you want it to be! Adjust the heat with red pepper flakes to your liking.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

healthy chicken yaki udon, yaki udon recipe, chicken udon noodles, healthy stir fry noodles, easy yaki udon, clean eating Asian recipes, udon noodle stir fry, chicken noodle stir fry, gluten free yaki udon, dairy free yaki udon, refined sugar free noodles, healthy Asian dinner, weeknight dinner ideas, coconut aminos stir fry, high protein dinner

The post Chicken Yaki Udon appeared first on Cooking Katie Lady.

This a great weeknight or meal prepping type of meal because it can all be whipped up in one pan for an easy clean up. You can speed up your cooking process even more by using precooked rice. I love the Trifecta pre-cooked rice. They also have pre-cooked proteins & veggies to help speed up your cooking! Signing up through my link helps me a bunch and they have 50% off your first orders 99% of the time to try them out! Try my Crunchy Quinoa & Snap Pea Salad for another healthy vegetarian meal.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

• Tofu – 32 oz. organic extra-firm tofu.
• Corn Starch – 4 tbsp. corn starch. This creates a nice coating on the tofu!
• Sesame Seed Oil – 1 1/2 tbsp. of sesame seed oil, divided.
• Coconut Aminos – 2/3 cup coconut aminos.
• Brown Sugar Substitute – 1 tbsp. brown swerve or brown sugar substitute of choice.
• Pepper – 1 tbsp. freshly cracked black pepper. Freshly cracked peppercorns makes the biggest difference
• Ginger – 1 tsp. freshly grated ginger
• Garlic – 3-4 tsp. minced garlic.
• Shallots – 2 shallots, diced.
• Green Onions – 3-4 diced green onions.
• Chili Paste – 1 tsp chili paste/sauce (or less depending on your spice level)
• Rice, veggies of choice, and fresh basil for serving.

How To Make It

1. Press excess moisture out of the tofu with paper towels. Slice the tofu into bite sized cubes and place in a large bowl. Toss with cornstarch until well coated.
2. In a small measuring cup, whisk together the coconut aminos, brown sugar substitute, pepper, and ginger. Set aside.
3. Heat 1 tbsp. of sesame oil in a large wok (I use a HexClad 14” hybrid wok) over medium-high heat. Add tofu & cook for 7 to 8 minutes, or until golden-brown and crisp on all sides. Transfer to a plate.
4. Add the remaining 1/2 tbsp. of sesame oil to your wok, along with garlic, shallots, green onions, & chili paste; cook until fragrant.
5. Add your tofu back to your wok, along with your sauce. Cook until the sauce fully coats tofu and has thickened. Serve over rice and with veggies of choice. Enjoy!

How To Store Leftovers

You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, pop them in the microwave for a minute to a minute and a half.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Black Pepper Tofu Stir Fry appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

For the Stir Fry:

• Chicken – 2 1/2 pounds of boneless, skinless chicken breasts, sliced thinly & seasoned with salt & pepper to taste.
• Sesame Seed Oil – 2 teaspoons of sesame seed oil, divided.
• Zucchini – 2 medium zucchini, sliced thinly.
• Mushrooms – 8 ounces of sliced mushrooms.
• Garlic – 1 tablespoon of minced garlic.
• Ginger – 1 tablespoon of minced ginger.
• Green Onions – 1 bunch of green onions, chopped (whites only but save the dark green for garnish).
• Sesame Seeds – Optional, for garnish.

For the Sauce

• Soy Sauce – 1/2 cup of low sodium soy sauce. You can also substitute for coconut aminos for a soy free & gluten free option.
• Chicken Broth – 1 cup of low sodium chicken broth.
• Cornstarch – 1 tablespoon of cornstarch.
• Mirin/Cooking Wine – 2 tablespoons mirin or cooking wine of choice
• Stevia/Sweetener – 2 tablespoons of stevia, swerve, or zero calorie sweetener of choice.
• Sesame Seed Oil – 2 teaspoons of sesame seed oil.

Use the code “KATIELADY” for 10% off at Teleties!

How To Make It

1. In a small mixing bowl, combine all of the ingredients for the sauce and set aside.
2. Drizzle half the sesame oil in a large wok over medium/high heat. I used a HexClad 14” hybrid wok.
3. Add the chicken and cook until almost fully cooked, about 9 minutes. Set aside.
4. Drizzle the remaining sesame oil in your wok. Add the zucchini, green onions, garlic, and ginger. Sauté until the zucchini is slightly softened, about 4 minutes.
5. Add in the mushrooms and sauté for an additional 3 minutes. Add the chicken back into the wok as well as your sauce. Allow to simmer for 5 minutes, or until your sauce thickens. You can add a slurry to make it thicken more as well (which is just 1 tablespoon of cornstarch mixed with 1 tablespoon of water). Serve with some rice and enjoy!

How To Store Leftovers

You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, pop them in the microwave for a minute to a minute and a half.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Zucchini & Mushroom Chicken Stir Fry appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Reasons to Love This Recipe

• Quick & Easy: This super and easy to make and require very simple ingredients and equipment. I love me some dump and bake meals!
• Macros/Nutritious: This meal is low calorie and high protein! There are only 375 calories per serving with 52 grams of protein.

Nutritional Benefits

• Chicken: Chicken is low in calories and high in protein! It is a good source of Vitamin B12 and choline, which is essential for brain development and function. It can help with weight management and decrease your chance of heart disease.
• Veggies: This meal is an easy way to get some extra veggies into your diet.

Ingredients

For the Chicken Stir Fry:

• Chicken– Easy guess right? You will 2 pounds (32 ounces) of boneless, skinless chicken breasts, cooked & shredded. I seasoned mine with a little bit of garlic salt & pepper.
• Frozen Mixed Stir Fry Veggies – 1 20 oz. bag of frozen mixed stir-fry vegetables of choice (broccoli, carrots, snow peas, water chestnuts, etc.).
• Jasmine Rice – 2 1/2 cups of cooked Jasmine rice.
  

For the Sauce:

• Soy Sauce – 3/4 cup of low sodium soy sauce or coconut aminos if you can’t have soy sauce.
• Water – 1/2 cup water.
• Maple Syrup – 1/8 cup of sugar free maple syrup. I like to use the brank Lakanto because it does not have sucralose in it and is sweetened with monk fruit!
• Garlic – 1 teaspoon of minced garlic.
• Ginger – 1 teaspoon of minced ginger

How To Make Them

1. Preheat oven to 350°F. Spray a deep 9×13 inch glass casserole dish with non-stick spray.
2. Combine the soy sauce, water, sugar free maple syrup, ginger and garlic in a small saucepan and bring to a boil. Set aside.
3. Place the chicken, veggies, sauce and cooked jasmine rice in your prepared casserole dish. Mix until fully incorporated.
4. Bake for 25 minutes and enjoy! Drizzle each serving with additional soy sauce if desired. Enjoy!

How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop it in the microwave for a minute and a half or so! This meal reheats SO well! You can even freeze it too if any leftovers stand a chance!

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Easy Teriyaki Chicken Stir Fry Bake appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Reasons to Love This Stir Fry

• Quick & Easy: This super and easy to make and require very simple ingredients and equipment. I love me some one pan meals! Shrimp cooks super quick, making this a perfect weeknight meal.
• Macros/Nutritious: Shrimp is very low in calories and high in protein! There are 24 grams of protein per 4 ounces of shrimp and under 130 calories! This dish is full of clean ingredients and no added sugar. Each serving including the rice, broccoli, and sauce has 40 grams of protein.

Nutritional Benefits

• Shrimp: Shrimp is probably my favorite protein no joke. Shrimp is so low in calories but packed with protein! It is also a great source of iodine, phosphorus, zinc, and magnesium.
• Broccoli: Broccoli is packed with vitamins, minerals, antioxidants, and bioactive compounds, which reduce inflammation!

Ingredients

Shrimp:

• Shrimp – Easy guess right? You will 2 pounds of shrimp, peeled & deveined. You can use frozen, but just make sure you defrost it first.
• Garlic Salt – 1 teaspoon, or to taste.
• Onion Powder – 1/2 teaspoon, or to taste.
• Red Pepper Flakes – To taste, optional. I like A LOT!!!

Sauce:

• Coconut Aminos – 1/2 cup low sodium soy sauce or coconut aminos. I use coconut aminos to keep it soy free.
• Rice Vinegar – 3 tablespoons of rice vinegar.
• Sesame Seeds – To taste.
• Sesame Oil – 1 tablespoon of sesame oil.

For the Rest:

• Sesame Oil – 1 tablespoon of sesame oil.
• Garlic – 2 teaspoons of minced garlic.
• Ginger – 1 teaspoon of minced ginger.
• Yellow Onion – 1/2 yellow onion, diced.
• Eggs – 4 large eggs.
• Jasmine Rice – 2 cups cooked rice (1 cup dry I like brown or Jasmine).
• Broccoli – 12 ounces of broccoli florets, chopped up small.

How To Make It

1. Mix all of the ingredients together for the sauce in a large measuring cup or small mixing bowl. Set aside.
2. Heat up a large wok (I used a Hexclad Hybrid 14 inch Wok) over medium high heat with 1/2 tbsp. sesame oil. Add the shrimp. Season with the garlic salt, onion powder, pepper, and red pepper flakes to taste. Once fully cooked (about 6 minutes), set the shrimp aside on a plate.
3. Add another tablespoon of sesame seed oil to the wok. Sauté the rice, broccoli onion, garlic, & ginger, about 5 minutes. You want the rice to become little crispy and the onions, garlic, and ginger to be fragrant.
4. Scoot the rice towards the outer edges of your wok so that you have a divot in the middle of your wok. Pour the 4 eggs into the middle. Cook until scrambled and then mix in with the rest of the stir fry.
5. Add the shrimp back to your wok. Mix to fully incorporate into your stir fry.
6. Turn the heat down to low. Pour your sauce over the stir fry. Allow to heat through for 2-3 minutes, and dig in!

How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute and a half or so! This stir fry reheats SO well! I bet you can even freeze it too if any leftovers stand a chance!

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Shrimp & Broccoli Stir Fry appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

If you like this stir fry, check out my Shrimp & Broccoli Stir Fry & my Chicken & Bok Choy Stir Fry

Ingredients

For the Meatballs

• Ground Turkey – I used 3 pounds of the Butterball 93% lean ground turkey.
• Almond Flour – 1/8 cup of almond flour to help the meatballs stick together. You could also use bread crumbs, but I was keeping this lower in carbs!
• Eggs – 2 large eggs, to also help the meatballs stick together.
• Garlic – 1 teaspoon of minced garlic, for flavor.
• Garlic Salt -1 teaspoon, or to taste.
• Pepper – 1 teaspoon, or to taste.
• Sesame Seed Oil – 1 tablespoon, to cook the meatballs in.

For the Veggies

• Snap Peas – 16 ounces of snap peas, or your favorite veggie (or even a mix of veggies!)
• Sesame Seed Oil – additional 1/2 tablespoon, to sauté the veggies in.

For the Sauce

• Honey – 1/4 cup of raw, unfiltered honey. You can also use a sugar free breakfast syrup for a sugar-free option. Tips of how to pick out good honey are down below!
• Soy Sauce – 1/2 cup of low sodium soy sauce, or coconut aminos for a soy-free option.
• Sriracha – 1 1/2 tablespoons, or to taste depending on your heat level.
• Garlic – 2 teaspoons of minced garlic
• Ginger – 2 teaspoons of minced ginger.
• Sesame Seeds – 2 teaspoons of sesame seeds, optional.

Equipment you will need:

Large Wok – You can use a large skillet too, but I prefer a deep wok because of all the juices and woks will cook your food so much easier! My favorite one is linked below.

How To Make

Tips For Cooking Your Meatballs

Place the meatballs in the fridge for 20 minutes so that they can firm up a little. This prevents them from breaking apart.

Take away the uncertainty of judging the doneness of your meatballs by using a thermometer. When the meatballs reach 165°F, you know that they are fully cooked to perfection. If you cook them any longer they won’t be as juicy or tender.

How To Serve

Serve this stir fry as it is, or over some jasmine rice like I did! You could also do cauliflower rice if you are following a low carb diet.

How To Choose Good Honey

People associate honey as being unhealthy but if you get the right kind it is actually very good and nutritious for you!

So I actually know a lot about honey because I went to an olive oil & honey farm in Crete, Greece a few months ago! It was SO beneficial let me tell you and you can really taste the difference. I buy all of my olive oil and honey from Crete now and I will never go back!

• Get Raw Honey – Raw honey is honey that is free from any sort of tampering, processing, or heating. It is honey just how the bees make it. If honey goes through any sort of treatment it loses nutrients.
• Look for the word “unfiltered” – If honey goes through the pasteurization process, it often gets filtered. This eliminates all of those natural nutrients in honey!!
• Packaging matters – Try to get honey that is in a glass jar. It will last way longer and not be exposed to any harsh chemicals.
• Get Locally Sourced Honey – I buy my honey from Crete because it is locally sourced. Local bees make local honey so the pollen they collect and bring back to their hives are all sourced from local plants. Consuming honey that has these pollens can actually help combat stubborn allergies!

Check me out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

The post Sriracha Honey Turkey Meatball Stir Fry appeared first on Cooking Katie Lady.