Chicken Udon Stir Fry
Fresh veggies, juicy chicken, & udon noodles are tossed in a sweet & spicy sauce for a quick and easy Asian-inspired meal!
Foto: Spend With Pennies
Ingredients
- 2 (7 ounce each) package udon noodles
- 4 boneless skinless chicken thighs (cut into bite-size pieces)
- 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)
- 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 grated fresh ginger (optional )
Steps
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Combine all sauce ingredients in a small bowl and set aside.
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Cook udon noodles according to package directions, drain well, and set aside.
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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.
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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.
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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.
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Add the noodles and chicken with any juices to the pan and toss to combine with the sauce. Cook until heated through.
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Garnish with sesame seeds and green onions if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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