Chicken Stir Fry with Udon Noodles
A quick and versatile chicken stir fry featuring tender chicken thighs, fresh vegetables, and chewy udon noodles, all coated in a delicious umami sauce. Perfect for busy weeknights and customizable to your taste.
Ingredients
For the Chicken and Sauce
- 1 lb boneless skinless chicken thighs Tender cuts that soak up flavors beautifully.
- 4 tbsp soy sauce Provides a salty, umami depth to the dish.
- 2 tbsp rice vinegar Adds a subtle tang that balances the flavors.
- 1 tbsp cornstarch Helps tenderize the chicken and thicken the sauce.
- 3 tbsp oyster sauce Contributes a rich, sweet undertone.
- 1 tbsp toasted sesame oil Imparts a warm, nutty flavor.
- 2 cloves garlic Adds a pungent aroma and savory flavor.
- 1 in fresh ginger Provides a zesty kick.
For the Noodles and Vegetables
- 8 oz udon noodles Chewy noodles that capture the savory sauce.
- 1 yellow onion Offers sweetness and texture.
- 1 carrot Adds color and a sweet crunch.
- 2 cups bok choy Brings freshness and a crunchy texture.
- 2 stems scallions Adds brightness and mild flavor.
- 1 optional red chile pepper For those who enjoy a bit of heat.
- 1 tbsp toasted sesame seeds Used for garnish.
- 2 wedges lime For finishing.
- 2 tbsp neutral oil For frying.
Instructions
Preparation
- In a large bowl, mix sliced chicken thighs with soy sauce, rice vinegar, and cornstarch; let this sit for 10 minutes to marinate.
- Prepare udon noodles according to package instructions, drain, and set aside.
- In a small bowl, combine the remaining soy sauce, oyster sauce, sesame oil, garlic, and ginger; set this aside.
Cooking
- In a large skillet, add 1-2 tablespoons of oil over medium-high heat until shimmering.
- Add the marinated chicken to the skillet and cook for about 3 minutes until browned and fully cooked; remove from the skillet and set aside.
- If necessary, add more oil to the skillet, and sauté the sliced onion and julienned carrot for 2-3 minutes until just softened.
- Stir in the bok choy and the white parts of the sliced scallions, cooking for an additional 2-3 minutes until the vegetables are tender but still vibrant.
- Add the cooked udon noodles and prepared stir fry sauce to the skillet, tossing everything to coat evenly.
- Return the cooked chicken to the skillet, mixing thoroughly and heating through for another minute.
- Taste the stir fry, adjusting seasoning if needed, and serve garnished with optional red chile pepper, sesame seeds, or a squeeze of lime.
Notes
Consider marinating the chicken for up to an hour for additional flavor. Ensure you don't overcrowd the pan when sautéing for perfect crispy veggies. For extra spice, add crushed red pepper flakes or sriracha.