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One-Pot Miso Chicken Udon

one-pot miso chicken udon Entree Asian
One-Pot Miso Chicken Udon
  • Prep 45 min
  • Total 45 min
  • Servings 1

What’s better than oodles of udon noodles? This is the kind of dinner that will make you feel warm and cozy from your head to your toes. Homey, pleasant and saucy, the only thing better than the way this one-pot wonder tastes is the delicious fragrance that will fill your home as you cook. MORE+ LESS-

Updated November 15, 2019

Ingredients

4
tablespoons butter
1
package (20 oz) boneless skinless chicken thighs, cut into 1-inch cubes
8
oz shiitake mushrooms, thinly sliced
1
medium red bell pepper, cut into thin strips
6
green onions, thinly sliced on the bias, whites and greens separated
2
cloves garlic, finely chopped
1
teaspoon finely chopped fresh gingerroot
1
carton (32 oz) Progresso™ reduced sodium chicken broth
1
cup coarsely shredded carrots
2
tablespoons white miso paste
2
tablespoons reduced-sodium soy sauce
1
package (10 oz) uncooked dry udon noodles
4
cups baby spinach
2
teaspoons natural rice vinegar

Steps

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  • 1
    In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Add chicken; cook 5 to 7 minutes without moving, until browned on first side. Stir; cook 2 to 4 minutes longer, stirring frequently, until chicken is no longer pink in center. Using slotted spoon, transfer to medium bowl; set aside.
  • 2
    Add remaining 2 tablespoons butter to Dutch oven; stir in mushrooms, bell pepper and green onion whites. Cook over medium-high heat 5 to 7 minutes, stirring frequently, until softened. Stir in garlic and gingerroot; cook 30 seconds longer.
  • 3
    Stir in broth, carrots, miso paste and soy sauce. Heat to boiling over high heat. Stir in chicken and noodles; return to simmering, then reduce heat and simmer uncovered 11 to 13 minutes, stirring frequently, until noodles are cooked through and sauce is thickened. Stir in spinach until wilted; stir in vinegar. Top with green onion greens.

Expert Tips

  • We opted for both reduced-sodium broth and soy sauce to make room for the saltiness of the miso paste. Miso is high in sodium, but the flavor can’t be beat, so if anything was going to get to carry the sodium, we knew miso had to be it.
  • Patting the chicken dry before adding to the hot Dutch oven not only helps it brown nicely, but it will release easier rather than sticking, too.
  • Udon noodles can be found both dried and frozen at the grocery store. We prefer dried noodles because they're easier to measure out and more widely available for purchase.
  • Craving a little heat? Serve with chile garlic sauce, sambal oelek or chili flakes.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
400
Calories from Fat
120
% Daily Value
Total Fat
14g
21%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
110mg
37%
Sodium
1040mg
43%
Potassium
570mg
16%
Total Carbohydrate
43g
14%
Dietary Fiber
4g
16%
Sugars
4g
Protein
28g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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