Chicken Udon Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
376 kcal
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Course
Main Course, Lunch, Dinner
Chicken Udon Stir Fry
Description
Chicken Udon Stir Fry features chicken thigh pieces stir-fried with yellow onions, mushrooms, red bell pepper, and snap peas, combined with thick udon noodles. The sauce is a blend of soy sauce, brown sugar, rice wine vinegar, sesame oil, and sriracha, with optional grated ginger to add complexity. Cooking the chicken first ensures it’s browned and cooked through, while vegetables are added to maintain a tender-crisp texture. Tossing everything together with a cornstarch-thickened sauce helps evenly coat the noodles and protein with flavor. The stir fry finishes with sesame seeds and green onions for a mild garnish that adds visual appeal.
The interplay between the soft noodles and the bite of fresh vegetables creates a satisfying contrast. The sauce is savory with a touch of sweetness and tang, with slight heat from sriracha balancing out the flavors. Cooking the chicken and vegetables separately before combining helps prevent overcooking and loss of texture.
This dish works well as a standalone meal since it includes protein, vegetables, and starch, making it straightforward to prepare without extra sides. It is practical for cooks who want a manageable but complete dinner.
Stir the sauce well before adding to prevent settling of cornstarch. Using the chicken juices when returning it to the pan helps deepen the sauce flavor. Preparing ingredients in advance streamlines cooking given the quick stir fry method. If preferred, premade stir fry or teriyaki sauces can substitute the homemade sauce.
Ingredients
- 2 (7 ounce each) package udon noodles
- 4 chicken thigh cut into bite-size pieces, boneless, skinless
- 1 teaspoon vegetable oil more as needed
- ½ yellow onion sliced
- 4 ounces mushrooms sliced
- 1 red bell pepper sliced
- 1 cup snap peas
- sesame seeds and thinly sliced green onion, for garnish, optional
Sauce
- ¼ cup soy sauce
- ¼ cup water
- 2 tablespoons brown sugar
- 2 teaspoons rice wine vinegar
- ½ tablespoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon sriracha
- ½ teaspoon ginger optional, grated fresh
Instructions
- Combine all sauce ingredients in a small bowl and set aside.
- Cook udon noodles according to package directions, drain well, and set aside.
- While noodles are cooking heat oil in a large pan over medium-high heat. Season chicken with salt and pepper to taste and add to the pan. Cook stirring occasionally until browned and no pink remains, about 5 minutes. Remove the chicken from the pan and set aside in a bowl.
- Add the onions to the pan adding more oil if needed. Cook 2 mintues. Add remaining vegetables. Cook, stirring occasionally, just until tender-crisp, about 5 minutes.
- Whisk the sauce (the cornstarch can settle to the bottom) and add to the vegetables. Bring to a simmer and let cook for about 1 minute.
- Add the noodles and chicken with any juices to the pan and toss to combine with the sauce. Cook until heated through.
- Garnish with sesame seeds and green onions if desired.
Notes
- Prepare all ingredients before cooking to keep the stir fry process smooth and fast.
- Cook chicken until no longer pink but avoid overcooking to keep it tender.
- Include chicken juices when adding chicken back to the pan to enhance sauce flavor.
- Whisk sauce before adding to keep cornstarch evenly mixed and to thicken sauce properly.
- Premade stir fry or teriyaki sauces can be used as convenient alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 376 | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 32g | 64% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 1525mg | 64% |
| Potassium | 501mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
| Vitamin A | 1093IU | 22% |
| Vitamin C | 47mg | 52% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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