Instructions

• Cook the udon noodles according to package directions. Drain and set aside.
• In a bowl, whisk together 1/2 cup tamari or soy sauce, 3–4 tablespoons chili paste, 2 tablespoons rice vinegar, 2 tablespoons lemon juice, 2 tablespoons honey, 1 tablespoon toasted sesame oil, 6 cloves chopped garlic, and 1 tablespoon fresh chopped ginger. Set the sauce aside.
• Heat a large skillet or wok over medium-high heat. Add the remaining 1 tablespoon toasted sesame oil to the pan.
• Add 1 pound thinly sliced chicken breasts/thighs or ground chicken to the hot skillet. Cook, stirring or turning as needed, until the chicken is cooked through (about 4–6 minutes for thin slices; 6–8 minutes for ground), breaking up the ground chicken if using.
• Add 2 cups frozen stir-fry veggies to the skillet and cook 2–3 minutes, stirring, until the vegetables are heated through but still slightly crisp.
• Pour the prepared sauce into the skillet and add 1/4 cup chopped scallions. Stir, bring to a low simmer, and cook 1–2 minutes so the sauce heats and flavors the chicken and vegetables.
• Add the cooked udon noodles to the skillet. Toss or stir gently for 1–2 minutes until the noodles are heated through and the sauce coats the chicken and noodles evenly.
• Serve warm, topped with 2 tablespoons toasted sesame seeds and 1/4 cup fresh chopped cilantro or Thai basil.