Ingredients
- 4 Crispy Chicken Filets sliced
- 1 lb Yellow onion sliced or diced
- 4 oz Carrot sliced or diced
- 8 oz Yukon Gold potato diced
- 3 cups Sodium-free chicken stock
- ½ package Japanese Curry Sauce Mix
- Udon noodles prepared
Instructions
- Prepare chicken filets per specifications.
- In large skillet or wok, stir-fry vegetables in neutral oil over medium heat for approximately 5 minutes.
- Add water, reduce heat, cover, and simmer until vegetables are tender – about 15 minutes.
- Add Japanese Curry Sauce Mix cubes to skillet and stir until sauce is melted and combined. Simmer for approximately 5 minutes.
- Serve curry over udon noodles and top with sliced chicken breast filets.
