Dive into the world of stir-fry with our yaki udon and chicken recipe! Enjoy tender noodles combined with delicious chicken, and crunchy carrots, all brought together by a sauce where sweet chili is the star. Perfect for those nights when you crave a flavorful, yet speedy meal. Don’t let this delightful dish pass you by – try it out today!
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This Yaki Udon with chicken is one of my favorite Asian-style dishes. There’s something about Udon noodles that makes them special and, in my opinion, tastier than others of its kind. But that’s just my take 😉 Udon noodles are a thicker type of Japanese noodle made from wheat flour. Their texture is more elastic and soft compared to other types of pasta, such as spaghetti or ramen.
But first, watch this video with the recipe for Yaki Udon with chicken and see how easy it is to make:
WHAT IS YAKI UDON?
Yaki Udon is a popular Japanese dish consisting of thick, chewy udon noodles stir-fried with a variety of ingredients. Commonly paired with vegetables, meats, or seafood, the dish is seasoned with a savory sauce, often made from soy sauce, mirin, and oyster sauce. The sauce for Yaki Udon can vary, but my version is based on sweet chili sauce and soy sauce. It pairs perfectly with udon noodles, chicken, and carrots.
Originating from Japanese cuisine, Yaki Udon is appreciated for its delightful texture and rich flavors. It provides a hearty and satisfying meal, making it a favorite in both Japan and abroad.
Ingredients for Chicken Yaki Udon
Chicken breast: The main meat in the dish, adding filling protein. You can substitute the chicken with another source of protein, for example, shrimp, thinly sliced beef, or tofu for a vegetarian version.
Udon noodles: Thick Japanese noodles that are soft and soak up the sauce well. It’s best to use fresh Udon noodles. Dry noodles don’t taste as good.
Carrot: Adds a light sweetness and crunch. If you don’t have carrots, you can use bell peppers or broccoli instead.
Spring onion: Gives a fresh and zesty touch to the dish.
Ingredients for the sauce:
Sweet chili sauce: Adds a mix of spice and sweetness to the flavors.
Dark soy sauce (or regular soy sauce): Gives the dish its salty and deep taste. Dark soy sauce is different from regular (or light) soy sauce. Dark soy sauce is thicker, darker, and less salty than light soy sauce, often with a touch of sweetness. It’s mainly used for adding color and flavor to dishes, while light soy sauce is used primarily for its saltiness and to season food. It’s better to use dark soy sauce for this dish, but if you only have regular, then use the regular one.
Liquid honey: Provides a touch of sweetness.
Lemon juice: Adds a bit of tanginess.
Garlic cloves: A must-have for flavor, making the dish aromatic.
Step-by-step instructions
STEP 1
First, prepare the sauce. Pour sweet chili sauce, dark soy sauce (you can substitute with regular if needed), honey, juice from a freshly squeezed lemon, and add finely chopped garlic cloves into a bowl. Mix all the ingredients very well. Set the sauce aside.
STEP 2
Cook fresh Udon noodles in salted water according to the instructions on the package or slightly less. I recommend cooking the noodles about 30-40 seconds less than the package instructions advise. Don’t leave the noodles in the water longer than the package suggests, as they will become mushy. After cooking the Udon noodles, drain them, rinse with cold water, and set aside. To prevent the noodles from sticking together, you can add a little (I emphasize a little, just the necessary amount) of vegetable or sesame oil and gently mix.
STEP 3.
Slice the carrots into fairly thin sticks or strips, and cut the chicken breast in half lengthwise, then slice each half into thin strips.
STEP 4.
Season the meat well with salt and pepper on both sides, and cut the green onion/spring onion into small pieces. The length of the pieces is up to you – cut them to your preference.
STEP 5
Heat the vegetable oil in a pan over medium heat and fry the chicken breasts. After frying, set them aside. Then immediately add the carrots to the pan and sauté them for about 5 minutes, stirring occasionally.
STEP 6
When the carrots are ready, immediately add the chicken you set aside earlier and the Udon noodles, then pour in the sauce. Mix well. Finally, add the green onions and sauté everything for just under a minute, stirring frequently. You can sprinkle everything with sesame seeds. Serve immediately.
Yaki Udon. Stir Fried Chicken Udon. Printable Recipe.
Yaki Udon. Stir Fried Chicken Udon
Enjoy tender noodles combined with delicious chicken, and crunchy carrots, all brought together by a sauce where sweet chili is the star. Perfect for those nights when you crave a flavorful, yet speedy meal.
Servings 2
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Print Recipe Pin Recipe
Ingredients
- 7 oz / 200 g one packet of cooked udon noodles note 1*
- 2 chicken breasts 1 pound/ ~ 450 g
- 3 medium carrots
- 1 bunch spring onions (green onions) 4-5 total green onions
- salt and pepper to taste
Ingredients for the sauce:
- 4 tbsp sweet chili sauce
- 2 tbsp dark soy sauce You can replace it with one tablespoon of regular soy sauce
- 2 tbsp liquid honey
- 1 tbsp lemon juice, freshly squeezed
- 3 cloves of garlic
- 1 tbsp toasted sesame seeds optional
Instructions
First, prepare the sauce. Pour sweet chili sauce, dark soy sauce (you can substitute with regular if needed), honey, juice from a freshly squeezed lemon, and add finely chopped garlic cloves into a bowl. Mix all the ingredients very well. Set the sauce aside.
Cook fresh Udon noodles in salted water according to the instructions on the package or slightly less. Don’t leavethe noodles in the water longer than the package suggests, as they will become mushy. After cooking the Udon noodles, drain them, rinse with cold water, and set aside. To prevent the noodles from sticking together, you can add a little (I emphasize a little, just the necessary amount) of vegetable or sesame oil and gently mix.
Slice the carrots into fairly thin sticks or strips, and cut the chicken breast in half lengthwise, then slice each half into thin strips.
Season the meat well with salt and pepper on both sides, and cut the green onion/spring onion into small pieces. The length of the pieces is up to you – cut them to your preference.
Heat the vegetable oil in a pan over medium heat and fry the chicken breasts. After frying, set them aside. Then immediately add the carrots to the pan and sauté them for about 5 minutes, stirring occasionally.
When the carrots are ready, immediately add the chicken you set aside earlier and the Udon noodles, then pour in the sauce. Mix well. Finally, add the green onions and sauté everything for just under a minute, stirring frequently. You can sprinkle everything with sesame seeds. Serve immediately.
Video
Notes
Note 1: My udon came in vacuum sealed packets.
