20 Minute Honey Garlic Chicken Udon Noodles.
This 20 Minute Honey Garlic Chicken Udon Noodles recipe is quick, flavorful, and perfect for busy weeknights with tender chicken and a sweet-spicy sauce.
Equipment
- Large Pot
- Wok or large skillet
- Measuring cups and spoons
- Knife and cutting board
- Spatula or wooden spoon
Ingredients
- 8 ounces dried udon noodles
- 1/2 cup tamari or soy sauce
- 3-4 tablespoons chili paste adjust to your heat preference
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 6 cloves garlic chopped
- 1 tablespoon fresh chopped ginger
- 1 pound thinly sliced chicken breasts, thighs, or ground chicken
- 2 cups frozen stir fry veggies
- 1/4 cup chopped scallions for garnish
- 2 tablespoons toasted sesame seeds for garnish
- 1/4 cup fresh chopped cilantro or Thai basil for garnish
Instructions
- Begin by bringing a large pot of water to a boil. Add the dried udon noodles and cook according to package instructions, usually around 8-10 minutes. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
- In a small bowl, whisk together the tamari or soy sauce, chili paste, rice vinegar, lemon juice, and honey. This sweet and spicy sauce will be the star of your dish!
- In a wok or large skillet, heat the toasted sesame oil over medium-high heat. Add the chopped garlic and ginger, sautéing for about 30 seconds until fragrant. Then, add the thinly sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- Once the chicken is fully cooked, toss in the frozen stir fry veggies. Stir-fry for an additional 2-3 minutes until the vegetables are heated through and vibrant in color.
- Add the cooked udon noodles to the skillet, pouring the prepared sauce over the top. Toss everything together until the noodles and chicken are evenly coated in the sauce and heated through, about 2-3 minutes.
- Remove the skillet from heat. Serve the noodles in bowls, garnishing with chopped scallions, toasted sesame seeds, and fresh cilantro or Thai basil. Enjoy your 20 Minute Honey Garlic Chicken Udon Noodles hot!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat with a splash of water to maintain moisture.
- Undercook noodles slightly if planning to store to prevent them from becoming too soft when reheated.
- Substitute chicken with shrimp, tofu, or beef to vary the protein according to preference.