Ingredients
Scale
Here’s what you’ll need to create this mouthwatering Savory Chicken Udon Stir Fry:
- For the Chicken & Marinade:
- 1.5 lbs (680g) Boneless, Skinless Chicken Thighs: Cut into 1-inch pieces. Thighs are preferred for their flavor and tenderness, but breasts work too.
- 1 Tablespoon Soy Sauce (Low Sodium Recommended): Adds a salty, umami base to the marinade.
- 1 Teaspoon Toasted Sesame Oil: Imparts a nutty aroma and flavor.
- 1 Teaspoon Cornstarch: Helps to tenderize the chicken and create a light coating that crisps up nicely.
- 1/2 Teaspoon Black Pepper: For a touch of warmth.
- For the Stir-Fry Sauce:
- 1/4 Cup (60ml) Soy Sauce (Low Sodium Recommended): The primary savory element.
- 3 Tablespoons Mirin: Japanese sweet cooking wine; adds sweetness and a glossy finish. If unavailable, use rice vinegar with an extra teaspoon of sugar.
- 2 Tablespoons Oyster Sauce: (Optional, but highly recommended for depth) Adds a rich, savory, slightly sweet, and umami flavor. For a non-seafood option, use vegetarian oyster sauce or a bit more soy sauce and a pinch of sugar.
- 1 Tablespoon Rice Vinegar: Adds a tangy counterpoint to the sweetness.
- 1 Tablespoon Brown Sugar (Packed): Balances the savory notes and helps the sauce caramelize.
- 1 Tablespoon Toasted Sesame Oil: Reinforces the nutty flavor.
- 1 Teaspoon Grated Fresh Ginger: Adds a zesty, warming spice.
- 2–3 Cloves Garlic, Minced: Essential aromatic for depth of flavor.
- 1 Teaspoon Cornstarch: Mixed with 1 tablespoon of cold water (slurry) to thicken the sauce.
- 1/4 Teaspoon Red Pepper Flakes (Optional): For a touch of heat. Adjust to your preference.
- For the Stir-Fry:
- 2 Tablespoons Neutral Cooking Oil (e.g., Canola, Vegetable, Avocado): Divided, for stir-frying.
- 1 Large Onion (Yellow or Red): Sliced thinly. Forms the aromatic base.
- 2 Carrots: Peeled and julienned or thinly sliced diagonally. Adds sweetness and crunch.
- 1 Red Bell Pepper: Cored, seeded, and thinly sliced. Adds color and sweetness.
- 1 Green Bell Pepper: Cored, seeded, and thinly sliced. Adds color and a slightly more bitter note.
- 4 Cups (about 8 oz or 225g) Fresh Greens: Such as bok choy (roughly chopped), spinach, or Napa cabbage (shredded). Adds freshness and nutrients.
- 1 lb (450g) Fresh or Frozen Udon Noodles: If frozen, no need to thaw. If dried, cook according to package directions before starting the stir-fry. (Usually about 2–3 individual packs)
- 4 Green Onions: Sliced thinly, green and white parts separated. White parts for cooking, green for garnish.
- For Garnish (Optional):
- Toasted Sesame Seeds: For a nutty crunch and visual appeal.
- Extra Sliced Green Onions (Green Parts): For freshness and color.
- Shichimi Togarashi (Japanese Seven Spice Blend): For an extra kick and complex flavor.
Instructions
Follow these steps for a perfectly executed Savory Chicken Udon Stir Fry:
- Marinate the Chicken:
- In a medium bowl, combine the cut chicken pieces, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, and 1/2 teaspoon black pepper.
- Mix well to ensure the chicken is evenly coated. Set aside to marinate for at least 15-20 minutes at room temperature, or cover and refrigerate for up to 4 hours.
- Prepare the Stir-Fry Sauce:
- In a small bowl, whisk together the 1/4 cup soy sauce, mirin, oyster sauce (if using), rice vinegar, brown sugar, 1 tablespoon toasted sesame oil, grated ginger, minced garlic, and red pepper flakes (if using).
- In a separate tiny bowl, mix the 1 teaspoon cornstarch with 1 tablespoon of cold water to create a slurry. Set both the sauce and the slurry aside.
- Cook the Udon Noodles (if not using pre-cooked):
- If using dried udon, cook according to package instructions until just al dente. Drain and rinse with cold water to stop the cooking process and prevent sticking. Set aside.
- If using fresh or frozen udon that requires boiling (check package), cook them now. Many fresh/frozen types can be added directly to the stir-fry later, often with a splash of water.
- Stir-Fry the Chicken:
- Heat 1 tablespoon of neutral cooking oil in a large wok or a large, heavy-bottomed skillet over medium-high heat until shimmering.
- Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding).
- Cook for 3-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the wok/skillet and set aside on a plate.
- Stir-Fry the Vegetables:
- Add the remaining 1 tablespoon of oil to the same wok/skillet. If the pan looks dry, add a touch more.
- Add the sliced onion and the white parts of the green onions. Stir-fry for 2-3 minutes until softened and fragrant.
- Add the julienned carrots and sliced bell peppers. Stir-fry for another 3-4 minutes until they are crisp-tender. You want them to retain some bite.
- Combine and Sauce:
- Add the cooked udon noodles and the fresh greens (bok choy, spinach, or Napa cabbage) to the wok/skillet with the vegetables. Toss gently for 1-2 minutes until the greens begin to wilt. If using frozen udon that cooks directly in the pan, add them now along with a tablespoon or two of water, cover, and steam for a couple of minutes until loosened before adding greens.
- Return the cooked chicken to the wok/skillet.
- Give the prepared stir-fry sauce a quick whisk and pour it over everything. Toss well to coat all ingredients evenly. Bring to a gentle simmer.
- Thicken the Sauce:
- Give the cornstarch slurry another quick stir and pour it into the simmering sauce.
- Continue to stir and cook for 1-2 minutes, or until the sauce has thickened to your desired consistency, beautifully coating the noodles, chicken, and vegetables.
- Serve:
- Remove from heat. Taste and adjust seasoning if necessary (a little more soy sauce for saltiness, or a pinch of sugar for sweetness).
- Divide the Savory Chicken Udon Stir Fry among serving bowls.
- Garnish with toasted sesame seeds, the green parts of the sliced green onions, and a sprinkle of Shichimi Togarashi if desired. Serve immediately and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 750