Name: Stir Fry Chicken Udon
Ingredients: For the Stir-Fry: 1 lb (450g) Boneless, Skinless Chicken Breast or Thighs: Cut into thin, bite-sized strips. Thighs offer more flavor and moisture, while breasts are a leaner option.; 2 (14-16 oz total) packs Pre-cooked Udon Noodles: Fresh, frozen, or vacuum-sealed shelf-stable udon noodles all work wonderfully. These are the star of the show, providing their signature chewy texture.; 1 tbsp Avocado Oil or other high-smoke point oil: Essential for stir-frying at high temperatures without burning.; 1 medium Yellow Onion: Thinly sliced, providing a sweet, aromatic base.; 2 cloves Garlic: Minced finely. This builds the foundational aromatic flavor of the dish.; 1 inch Ginger: Freshly grated. Adds a warm, zesty spice that cuts through the richness of the sauce.; 1 large Carrot: Julienned or thinly sliced on a diagonal. Adds sweetness, color, and a pleasant crunch.; 1 Red Bell Pepper: Thinly sliced. Lends a sweet, vibrant flavor and a pop of color.; 4 oz Shiitake Mushrooms: Stems removed and caps sliced. These provide a deep, umami flavor and a meaty texture.; 1 head of Broccoli: Cut into small florets. Adds a fresh, earthy flavor and packs a nutritional punch.; 2 Green Onions (Scallions): Sliced on a diagonal, for garnish.; For the Savory Udon Sauce: ¼ cup Low Sodium Soy Sauce: The savory, umami backbone of the sauce. Low sodium is recommended to control the salt level.; 2 tbsp Mirin: A sweet Japanese rice wine that adds a beautiful glaze and mild sweetness to the sauce.; 1 tbsp Oyster Sauce: A thick, savory sauce that adds incredible depth, a touch of sweetness, and helps the sauce cling to the noodles.; 1 tbsp Rice Vinegar: Adds a subtle tang that balances the sweetness and saltiness.; 1 tsp Sesame Oil: A finishing oil with a powerful nutty aroma. A little goes a long way.; 1 tsp Brown Sugar or Honey: Helps to balance the salty elements and contributes to the sauce’s caramelization.; 1 tbsp Cornstarch: Mixed with 2 tbsp of cold water to create a slurry. This is the key to thickening the sauce to a perfect, glossy consistency.

Ingredients

Scale

For the Stir-Fry:
- 1 lb (450g) Boneless, Skinless Chicken Breast or Thighs: Cut into thin, bite-sized strips. Thighs offer more flavor and moisture, while breasts are a leaner option.
- 2 (14-16 oz total) packs Pre-cooked Udon Noodles: Fresh, frozen, or vacuum-sealed shelf-stable udon noodles all work wonderfully. These are the star of the show, providing their signature chewy texture.
- 1 tbsp Avocado Oil or other high-smoke point oil: Essential for stir-frying at high temperatures without burning.
- 1 medium Yellow Onion: Thinly sliced, providing a sweet, aromatic base.
- 2 cloves Garlic: Minced finely. This builds the foundational aromatic flavor of the dish.
- 1 inch Ginger: Freshly grated. Adds a warm, zesty spice that cuts through the richness of the sauce.
- 1 large Carrot: Julienned or thinly sliced on a diagonal. Adds sweetness, color, and a pleasant crunch.
- 1 Red Bell Pepper: Thinly sliced. Lends a sweet, vibrant flavor and a pop of color.
- 4 oz Shiitake Mushrooms: Stems removed and caps sliced. These provide a deep, umami flavor and a meaty texture.
- 1 head of Broccoli: Cut into small florets. Adds a fresh, earthy flavor and packs a nutritional punch.
- 2 Green Onions (Scallions): Sliced on a diagonal, for garnish.
For the Savory Udon Sauce:
- ¼ cup Low Sodium Soy Sauce: The savory, umami backbone of the sauce. Low sodium is recommended to control the salt level.
- 2 tbsp Mirin: A sweet Japanese rice wine that adds a beautiful glaze and mild sweetness to the sauce.
- 1 tbsp Oyster Sauce: A thick, savory sauce that adds incredible depth, a touch of sweetness, and helps the sauce cling to the noodles.
- 1 tbsp Rice Vinegar: Adds a subtle tang that balances the sweetness and saltiness.
- 1 tsp Sesame Oil: A finishing oil with a powerful nutty aroma. A little goes a long way.
- 1 tsp Brown Sugar or Honey: Helps to balance the salty elements and contributes to the sauce’s caramelization.
- 1 tbsp Cornstarch: Mixed with 2 tbsp of cold water to create a slurry. This is the key to thickening the sauce to a perfect, glossy consistency.

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Instructions

Prepare the Udon Noodles: Your first step is to get the noodles ready for the stir-fry. Cook the udon noodles according to the package instructions. This usually involves boiling them for just a few minutes until they are tender but still have a slight chew. For frozen udon, you can often just drop the block directly into boiling water. Once cooked, drain them immediately and rinse under cold water. This crucial step stops the cooking process and prevents them from becoming mushy and sticking together. Set them aside while you prepare the other components.
Mix the Stir-Fry Sauce: In a small bowl, whisk together all the sauce ingredients: low sodium soy sauce, mirin, oyster sauce, rice vinegar, sesame oil, and brown sugar. In a separate, very small bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of cold water until it’s completely smooth, with no lumps. This is your “slurry.” Do not add the slurry to the main sauce bowl yet; keep it separate. Having the sauce pre-mixed is a fundamental rule of stir-frying, as the cooking process moves too quickly to measure ingredients on the fly.
Cook the Chicken: Place a large wok or a heavy-bottomed skillet over high heat. Add the tablespoon of avocado oil and let it get hot until it shimmers. Carefully add the sliced chicken to the pan in a single layer, being careful not to crowd the pan (cook in two batches if necessary). Let the chicken cook for 2-3 minutes without moving it to get a nice golden-brown sear. Then, continue to stir-fry until the chicken is cooked through and no longer pink inside. Remove the cooked chicken from the wok and set it aside on a plate.
Sauté the Aromatics and Hard Vegetables: Lower the heat to medium-high. To the same wok, add the sliced onion and cook for 2-3 minutes until it begins to soften and become translucent. Add the minced garlic and grated ginger, and stir-fry for another 30-60 seconds until they become incredibly fragrant. Be careful not to burn the garlic. Next, add the “harder” vegetables—the carrots and broccoli florets. Stir-fry for 3-4 minutes. You can add a tablespoon of water and cover the wok for a minute to help steam the broccoli to your desired tenderness.
Add the Softer Vegetables: Once the carrots and broccoli are crisp-tender, add the sliced red bell pepper and shiitake mushrooms to the wok. Continue to stir-fry for another 2-3 minutes. The bell pepper should still have a slight bite, and the mushrooms should be tender and have released some of their moisture.
Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Add the cooked and drained udon noodles. Toss everything together gently to combine. Now, give your pre-mixed sauce a quick whisk and pour it all over the contents of the wok. Stir everything continuously, ensuring the noodles, chicken, and vegetables are evenly coated in the delicious sauce.
Thicken the Sauce: Let the sauce come to a simmer. Now, grab your cornstarch slurry and give it one last quick stir (the cornstarch will have settled). While stirring the wok’s contents, slowly drizzle in the slurry. You will see the sauce almost instantly transform, thickening into a beautiful, glossy glaze that clings perfectly to every single noodle and piece of chicken. Continue to cook for one more minute to ensure the cornstarch taste is cooked out.
Serve and Garnish: Turn off the heat. Immediately divide the Stir-Fry Chicken Udon among serving bowls. Garnish generously with the sliced green onions and a sprinkle of toasted sesame seeds for extra texture and nutty flavor. Serve hot and enjoy immediately.

Nutrition

Serving Size: one normal portion
Calories: 580
Sodium: 950mg
Fat: 14g
Carbohydrates: 75g
Fiber: 8g
Protein: 35g