This 20-Minute Udon Stir-Fry with Chicken is the perfect balance of convenience and flavor. Tender chicken, vibrant veggies, and hearty udon noodles come together in a savory sauce with a touch of ginger, garlic, and chili oil for a satisfying meal in no time. Ideal for busy weeknights or when you’re craving something quick yet delicious, this dish packs a punch without the hassle.
Recipe
Serves 4
7 oz. (200g) chicken breast or thighs, thinly sliced or cubed
7 oz. (200g) gluten-free udon noodles, cooked & drained
1 small onion, grated
4 garlic cloves, grated
1 thumb of grated ginger
1 tsp. chili powder
6.8 fl oz. (200ml) vegetable broth
2 tbsp. Coconut aminos
2 tbsp. ketjap manis
1 tbsp. sesame oil
4.4 oz. (125g) spinach
1 handful basil leaves
1 tbsp. chili oil
How to Prepare
Heat oil in a skillet over medium heat. Add the chicken and cook for 5–7 minutes, until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, sauté the onion, garlic, and ginger for 5 minutes until softened.
Add chili powder, 6.8 fl oz. (200ml) vegetable broth. Cook for 2 minutes.
Stir in the cooked chicken and mix well. Add coconut aminos, ketjap manis, sesame oil, and rice vinegar. Stir to combine.
Add spinach and basil, and toss in the cooked noodles and chili oil. Season with salt and pepper.
Serve warm.
