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–+ servings
Udon noodles stir-fried with vegetables and glazed chicken, topped with sesame seeds and sliced green onions.

Sticky Sweet-Heat Chicken Udon Noodles

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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

  • For the chicken
  • 1 1/2-2 Ibs boneless, skinless chicken breasts, thighs or a mixture of both.
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 3-4 tbsp vegetable or canola oil, for cooking
  • For the sticky sweet-heat sauce
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp ketchup
  • 1 tbsp rice vinegar or apple cider vinegar
  • 4 clove garlic, minced
  • 1 tbsp freshly grated ginger (or 1/2 tsp
  • ground ginger)
  • 1-2 tbsp sriracha or your favorite hot sauce, to taste
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • For the udon noodles and vegetables
  • 3 package thick udon noodles (approximately 7
  • oz each, adjust to package size)
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium carrot, julienned or shredded
  • 1-2 cup shredded cabbage
  • OR buy a bag of cabbage or broccoli mix. Choice is yours!
  • 3 green onions, sliced
  • 1 tbsp sesame oil optional
  • Sesame seeds for garnish

Instructions

  • Prepare the chicken.
  • Cut chicken breasts into bite-sized pieces. Season with garlic powder, paprika, salt, and pepper.
  • Coat the chicken.
  • Dip the chicken pieces into beaten eggs, then toss in cornstarch until coated. Shake off excess.
  • Cook until crispy.
  • Heat oil in a large skillet over medium to medium-high heat. Cook chicken in batches until golden and cooked through to 165°F internally. Transfer to a plate.
  • Make the sauce.
  • Combine honey, soy sauce, ketchup, vinegar, garlic, ginger, and hot sauce in a saucepan. Bring to a gentle simmer.
  • Mix cornstarch with cold water and slowly stir into the sauce. Simmer until glossy and thick enough to coat a spoon.
  • Prepare the udon. I quite literally just threw them in BUT:
  • Follow the package directions. Some udon noodles are precooked and only need a quick warm-up, while dried ones need boiling. Drain well and separate gently.
  • Stir-fry the vegetables.
  • Heat sesame oil (or a little vegetable oil) in a large skillet or wok. Add peppers, carrots, and cabbage. Stir-fry for 3-5 minutes until tender-crisp.
  • Bring the noodles together.
  • Add drained udon noodles and approximately ¾ of the sauce. Toss gently until the noodles are coated and heated through. Add a splash of water if the sauce gets too thick.
  • Add the chicken!
  • Toss the cooked chicken with the remaining sauce, then arrange it over the noodles. You can gently fold some chicken into the noodles, but keep some on top for presentation.
  • Top with:
  • Sliced green onions.
  • Sesame seeds.
  • A little extra drizzle of honey-garlic sauce.
  • Optional red pepper flakes for extra heat.
  • My Xena's Kitchen tips.
  • For extra crunch: Don't overcrowd the chicken while frying. Cook in batches.
  • For extra flavor: Add a teaspoon of sesame oil to the finished noodles.
  • For the sauce:
  • Start with 1 tablespoon of hot sauce.
  • Taste it before adding more. We want sweet heat, not a five-alarm fire! 😅.
  • For leftovers: Store chicken and noodles refrigerated in separate airtight containers if possible. Reheat thoroughly, adding a splash of water to loosen the sauce.