Chicken Yaki Udon

Chicken yaki udon is a delicious stir-fry dish that's packed with flavor and surprisingly easy to make. With chewy udon noodles, juicy chicken, fresh vegetables, and a delicious, savory sauce with garlic, ginger, soy sauce and mirin, you'll love every bite!

5 from 38 votes

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Course: Lunch, Main Course

Cuisine: Asian, Japanese

Prep Time: 10

Cook Time: 10

Marinating Time: 1

Total Time: 1 20

Servings: people

Calories: 328kcal

Equipment

Ingredients

Yaki Udon

2 packets fresh udon noodles about 16 ounces
1 pound chicken breast cut into bite-sized strips
1 tablespoon neutral oil such a vegetable, grapeseed or avocado oil
½ large onion yellow, sweet or red
2 carrots peeled, cut on the bias
1 zucchini cut on the bias
8 ounces mushrooms sliced
1 small head broccoli chopped into bite-sized pieces
1 jalapeño sliced thin, on the bias
4 scallions sliced thick, on the bias, plus more for garnish

Marinade/Sauce

½ cup soy sauce
½ cup water
1 tablespoon neutral oil such as vegetable, grapeseed or avocado oil
1 tablespoon mirin
1 tablespoon sake or dry sherry
1 tablespoon rice wine vinegar unseasoned
1 teaspoon brown sugar
1-2 inches ginger peeled, grated or minced
4-8 cloves garlic 8 small or 4 large

Instructions

Marinate

Mince or grate the garlic and ginger and add to a bowl. Add the remaining marinade ingredients and mix well to combine.
Pour half over the chicken in a resealable plastic bag or another nonreactive container, like a bowl or pie plate. Seal the bag or cover the bowl and refrigerate for 30 minutes to an hour. Place the container of reserved marinade in the fridge.

Prep

Slice the vegetables and group them in the following groups:
Group 1: Onion
Group 2: Carrot, zucchini, broccoli, and jalapeño
Group 3: Mushrooms and scallions

Stir-Fry

Place a wok or large stainless steel pan over high heat until hot.
Remove the chicken from the marinade and pay dry. Discard the marinade from the dish.
Add the oil to the wok or pan. When shimmering, add the chicken and cook for a few minutes until cooked through, 165°F. Remove the chicken from the wok or pan and set aside.
Add the onion to the wok or pan and stir-fry until softened.
Add the carrot, zucchini, broccoli, and jalapeño. Stir-fry for 1-2 minutes.
Add the mushrooms and scallions. Stir-fry for 1-2 minutes.
Add noodles and the remaining sauce and stir-fry for 3 more minutes. Then, add the chicken back to the work or pan, stir to coat everything evenly, garnish with more scallions, and serve immediately.

Notes

General

You can different vegetables you have on hand in place of or in addition to the vegetables listed here. Try bell peppers, celery, or cabbage.
You can use other proteins in this dish such as shrimp, pork, or beef. You can also make it vegetarian with tofu or just vegetables.
If you cannot find fresh udon noodles, you can use dried udon noodles. Cook according to package directions.
If anything starts to stick while cooking, add a bit more oil.

Storage and Reheating

Fridge This dish can be stored for 3-4 days in the fridge.
Freezer You can freeze the leftovers of this dish for 2 months
Reheating From the fridge, heat in a pan or wok with a bit of oil when ready to eat. From the freezer, defrost in the refrigerator overnight, then follow the directions above.

Nutrition