Better Than Takeout Chicken Udon Noodle Stir Fry

Tender chicken, chewy udon noodles, and crisp vegetables tossed in a sweet and spicy honey garlic ginger soy sauce. This easy one pan chicken udon stir fry is ready in about 20 minutes and tastes better than takeout.

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Recipe Type: Dinner

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 370kcal

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Ingredients

1 lb boneless skinless chicken thighs cut into bite sized pieces
Salt and pepper to taste
1 tbsp cornstarch for chicken
1 package udon noodles
½ cup chopped carrots
1 cup broccoli florets
1 cup chopped zucchini
½ cup chopped green onions
1 tbsp sesame oil or olive oil

Sauce

3 tbsp dark soy sauce
2 tbsp honey
1 tsp sriracha more to taste
1 tsp minced garlic
1 tsp minced ginger
¼ cup water
1 tbsp cornstarch
Optional: pinch white pepper or black pepper

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Instructions

Prep the chicken: Cut the chicken thighs into bite sized pieces. Season with salt and pepper, then toss with 1 tablespoon cornstarch until evenly coated.
Cook the noodles: Prepare the udon noodles according to package instructions. Drain and set aside.
Make the sauce: In a small bowl whisk together dark soy sauce, honey, sriracha, garlic, ginger, water, and 1 tablespoon cornstarch until smooth.
Brown the chicken: Heat 1 tablespoon sesame oil in a large wok or skillet over medium high heat. Add the chicken in a single layer and cook 2 to 3 minutes per side until golden and cooked through. Remove from pan and set aside.
Cook the vegetables: Add more oil if needed, then add carrots and broccoli. Cook 2 to 3 minutes. Add zucchini and cook 2-3 additional minute until crisp tender.
Combine: Return the chicken to the pan and add the green onions and cooked udon noodles.
Add sauce: Pour the sauce over everything and toss continuously for 2 to 3 minutes until thickened and glossy and evenly coated.
Serve: Divide into 4 servings and enjoy immediately.

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