Chicken Yaki Udon

Ingredients

• 2 packets fresh udon noodles (about 16 ounces)
• 1 pound chicken breast (cut into bite-sized strips)
• 1 tablespoon neutral oil (such a vegetable, grapeseed or avocado oil)
• ½ large onion (yellow, sweet or red)
• 2 carrots (peeled, cut on the bias)
• 1 zucchini (cut on the bias)
• 8 ounces mushrooms (sliced)
• 1 small head broccoli (chopped into bite-sized pieces)
• 1 jalapeño (sliced thin, on the bias)
• 4 scallions (sliced thick, on the bias, plus more for garnish)
• ½ cup soy sauce
• ½ cup water
• 1 tablespoon neutral oil (such as vegetable, grapeseed or avocado oil)
• 1 tablespoon mirin
• 1 tablespoon sake (or dry sherry)
• 1 tablespoon rice wine vinegar (unseasoned)
• 1 teaspoon brown sugar
• 1-2 inches ginger (peeled, grated or minced)
• 4-8 cloves garlic (8 small or 4 large)

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