Satisfy your cravings with this delicious Chicken Udon Stir Fry, a quick and flavorful dish that combines tender chicken, hearty udon noodles, and a medley of fresh vegetables in a savory sauce. This stir fry is a perfect weeknight meal that’s packed with protein, vibrant colors, and a blend of umami flavors. The chewy texture of udon noodles paired with the succulent chicken and crisp vegetables makes this dish an irresistible favorite. It’s easy to prepare, highly customizable, and sure to become a staple in your household. Whether you’re a novice or a seasoned cook, this recipe will deliver restaurant-quality flavors right from your kitchen.
Ingredients
For the Stir Fry
- 2 boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 packs (7-8 oz each) fresh udon noodles
- 1 tablespoon sesame oil
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon of chili garlic sauce (optional for added spice)
Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well to coat the chicken evenly and set aside to marinate for at least 10 minutes.
- Prepare the Sauce: In a small bowl, whisk together the sauce ingredients: 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or brown sugar, and 1 teaspoon chili garlic sauce (if using). Set aside.
- Cook the Udon Noodles: Bring a pot of water to a boil. Add the fresh udon noodles and cook for 1-2 minutes, or according to package instructions, until just tender. Drizzle with a bit of sesame oil to prevent sticking and set aside.
- Stir Fry the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir fry for 4-5 minutes until fully cooked and slightly golden.
- Sauté the Vegetables: In the same skillet, add the sesame oil. Add the sliced onion, red bell pepper, julienned carrot, and broccoli florets. Sauté the vegetables for 3-4 minutes until they are tender yet maintain a slight crunch. Then, incorporate the minced garlic and ginger, cooking for an additional 1-2 minutes until their aroma is released.
- Combine Noodles and Chicken: Add the cooked udon noodles to the skillet along with the cooked chicken. Pour the prepared sauce over the noodles and vegetables. Toss everything together using tongs or a spatula, ensuring the noodles and vegetables are well coated with the sauce.
- Finish and Serve: Continue stir frying for another 2-3 minutes until everything is heated through and the sauce has slightly thickened. Taste and adjust seasoning if necessary.
Conclusion
This Chicken Udon Stir Fry is a flavorful and satisfying dish that’s perfect for a quick and hearty meal. The combination of tender chicken, chewy udon noodles, and colorful vegetables in a savory sauce is sure to please your taste buds. Whether you’re looking to impress your family with a delicious homemade dinner or simply want a tasty meal with minimal effort, this recipe has got you covered. Enjoy the taste of a takeout favorite, made easily in the comfort of your own kitchen!
Savory Chicken Udon Stir Fry with Vegetables
A quick and delicious stir fry with tenderchicken, fresh udon noodles, and vibrant vegetables tossed in a savory sauce,perfect for a satisfying weeknight dinner.
Ingredients
- 2 boneless skinless chicken breasts, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 packs 7-8 oz each fresh udon noodles
- 1 tablespoon sesame oil
- 1 medium onion sliced
- 1 red bell pepper sliced
- 1 carrot julienned
- 2 cups broccoli florets
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon of chili garlic sauce optional for added spice
Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Mix well to coat the chicken evenly and set aside to marinate for at least 10 minutes.
- Prepare the Sauce: In a small bowl, whisk together the sauce ingredients: 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or brown sugar, and 1 teaspoon chili garlic sauce (if using). Set aside.
- Cook the Udon Noodles: Bring a pot of water to a boil. Add the fresh udon noodles and cook for 1-2 minutes, or according to package instructions, until just tender. Drizzle with a bit of sesame oil to prevent sticking and set aside.
- Stir Fry the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken and stir fry for 4-5 minutes until fully cooked and slightly golden.
- Sauté the Vegetables: In the same skillet, add the sesame oil. Add the sliced onion, red bell pepper, julienned carrot, and broccoli florets. Sauté the vegetables for 3-4 minutes until they are tender yet maintain a slight crunch. Then, incorporate the minced garlic and ginger, cooking for an additional 1-2 minutes until their aroma is released.
- Combine Noodles and Chicken: Add the cooked udon noodles to the skillet along with the cooked chicken. Pour the prepared sauce over the noodles and vegetables. Toss everything together using tongs or a spatula, ensuring the noodles and vegetables are well coated with the sauce.
- Finish and Serve: Continue stir frying for another 2-3 minutes until everything is heated through and the sauce has slightly thickened. Taste and adjust seasoning if necessary.