chicken stir fry with udon noodles

Growing up I was always envious of my friends who had cousins of similar age that lived in close proximity. They’d hang out together on the weekends, go on family trips together; enjoy the benefits of having nearby relatives and reap the joys of good ol’ friendship.  The closest I had to that was my cousins in San Jose (is it just me or do all Korean Americans have Bay Area cousins?). We would see them twice a year and go on trips to national parks, amusement parks, pull pranks, dress alike, and just have fun (I miss those days…).

I think of this dish as the ‘Asian cousin’ of the sausage and veggie pasta from the last post. Cousins since they come from the noodle family. I’m such a sucker for noodles. I made it last week on a weeknight and yeah, it takes some work, but it’s totally worth it! Enjoy.

chicken stir fry with udon noodles (adapted from Steamy Kitchen)
serves 4
3 TB soy sauce
3 TB oyster sauce
3 TB mirin (or dry white wine or sake)
1 TB sugar
1 TB cornstarch
1 tsp sesame oil
1 lb chicken breast (or thighs) cut into 2 inch chunks
10oz of dried udon noodles (or 1 lb of cooked)
3 garlic cloves, minced
1 ¼ cup chicken broth
½ red bell pepper, cut into strips
½ red onion, sliced ¼ inch thick
1 cup of broccoli, cut into florets
2 tsp garlic chili sauce (adjust based on how spicy you like your food)
fresh ground black pepper

In a medium bowl, whisk together 1 TB each of soy sauce, oyster sauce, and mirin. Add the sugar until it dissolves. Stir in the corn starch until the mixture is smooth. Add the sesame oil and chicken. Marinate for 20 minutes. Drain and discard the excess marinade.

Bring a large pot of water to boil and add the dried noodles and cook accordingly to the package’s instructions (cook just 1 minute shy of done as it’ll finish cooking at the end).

Heat 1 TB of vegetable (or canola) oil in a frying pan over high heat and stir fry the onions and red bell peppers, until cooked. Transfer to a plate. Add 1 TB of oil and cooked the minced garlic until fragrant, about 10 seconds. Add the chunks of chicken and cook for about 2-3 minutes on each side, or nicely browned. Transfer to a plate. Add another TB of oil and add the broccoli until the florets are coated evenly with oil. Pour ¼ cup of chicken stock and turn the heat down to medium-low and cover with a lid. Cook broccoli until tender, about 3 to 5 minutes. Transfer to the plate of chicken.

Add the remaining chicken stock to a medium heated pan and add 2 TB each of soy sauce, oyster sauce, and mirin to the pan and bring to a boil. Add the noodles and cook for about 1 minute. Add the chicken and veggies and mix together. Season with pepper and garlic chili sauce. Enjoy!

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