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Chicken Udon Stir Fry

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Servings 4

Ingredients
  

  • 500 g chicken breast or thigh fillets, cut into bite-sized pieces
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon honey
  • 280 g udon noodles
  • 1 tablespoon olive oil
  • 2 cloves garlic finely chopped
  • 1/2 brown onion sliced
  • 1 bunch broccolini roughly chopped
  • 1 red capsicum diced
  • 1/2 cup snow peas trimmed
  • 2 tablespoons soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoon water

Instructions
 

  • In a bowl, combine the chicken with oyster sauce, soy sauce and honey. Toss well to coat.
    500 g chicken breast, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 teaspoon honey
  • Prepare the udon noodles according to packet instructions. Drain and set aside.
    280 g udon noodles
  • Heat a large pan of wok over med-high heat with a little oil. Add the chicken and cook for 4–5 minutes, turning, until golden and just cooked through. Remove and set aside.
    1 tablespoon olive oil
  • In the same pan, add a little more oil if needed. Sauté garlic and onion for 1–2 minutes until fragrant. Add capsicum snow peas, and broccolini then cook for 2–3 minutes until just tender.
    2 cloves garlic, 1/2 brown onion, 1 bunch broccolini, 1 red capsicum, 1/2 cup snow peas
  • Return the cooked chicken to the pan. Add the cooked udon noodles, soy sauce, dark soy sauce and water. Toss everything together for 2–3 minutes until the noodles are evenly coated, heated through and the sauce has slightly thickened.
    2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoon water

Keywords

Dinner, Lunch, Main Course
Protein Chicken
Category Family Friendly, Family Meals, Quick Meals
Difficulty Easy
Member Free