20 Minute Honey Garlic Chicken Udon Noodles Recipe
Introduction
This 20 Minute Honey Garlic Chicken Udon Noodles recipe is a quick and flavorful weeknight meal that combines tender chicken, savory sauce, and chewy udon noodles. It’s packed with garlic, ginger, and a hint of spice, making it a delicious and satisfying dish to enjoy any day of the week.
Ingredients
- 8 ounces dried udon noodles
- 1/2 cup tamari or soy sauce
- 3-4 tablespoons chili paste
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 6 cloves garlic, chopped
- 1 tablespoon fresh chopped ginger
- 1 pound thinly sliced chicken breasts, thighs, or ground chicken
- 2 cups frozen stir fry veggies
- 1/4 cup chopped scallions
- 2 tablespoons toasted sesame seeds
- 1/4 cup fresh chopped cilantro or Thai basil, for serving
Instructions
- Step 1: Cook the udon noodles according to the package directions. Drain and set aside.
- Step 2: In a bowl, combine the tamari or soy sauce, chili paste, rice vinegar, lemon juice, honey, toasted sesame oil, chopped garlic, chopped ginger, and 1/4 cup water. Stir well to mix.
- Step 3: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and season with black pepper. Cook until the chicken begins to brown.
- Step 4: Add the frozen stir fry veggies to the skillet and cook for 2 to 3 minutes until heated through.
- Step 5: Slowly pour the prepared sauce mixture and chopped scallions into the skillet. Bring to a low simmer.
- Step 6: Add the cooked udon noodles to the skillet and toss everything together. Cook until the sauce is heated through and coats the chicken, veggies, and noodles evenly.
- Step 7: Serve warm, topped with toasted sesame seeds and fresh chopped cilantro or Thai basil. Enjoy!
Tips & Variations
- Use chicken thighs for juicier, more flavorful meat, or ground chicken for a quicker cooking option.
- Adjust the chili paste amount according to your preferred spice level.
- Swap frozen stir fry veggies for fresh vegetables like bell peppers, snap peas, or broccoli for extra crunch.
- For a gluten-free version, be sure to use gluten-free udon noodles and tamari sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of noodle?
Yes, you can substitute udon noodles with soba, rice noodles, or even spaghetti if needed. Adjust cooking times according to the noodle type.
Is it possible to make this dish vegetarian?
Absolutely! Replace the chicken with tofu or your favorite plant-based protein, and use vegetable broth or water instead of chicken-based ingredients if any are added.
Print
20 Minute Honey Garlic Chicken Udon Noodles Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This quick and flavorful Honey Garlic Chicken Udon Noodles recipe combines tender chicken, savory garlic, and a honey-infused sauce with chewy udon noodles and vibrant stir-fry vegetables. Ready in just 20 minutes, it’s a perfect weeknight meal that balances sweet, tangy, and spicy flavors with easy skillet cooking.
Ingredients
Main Ingredients
- 8 ounces dried udon noodles
- 1 pound thinly sliced chicken breasts, thighs, or ground chicken
- 2 cups frozen stir fry veggies
- 1/4 cup chopped scallions
- 2 tablespoons toasted sesame seeds
- 1/4 cup fresh chopped cilantro or Thai basil, for serving
Sauce Ingredients
- 1/2 cup tamari or soy sauce
- 3–4 tablespoons chili paste
- 2 tablespoons rice vinegar
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 6 cloves garlic, chopped
- 1 tablespoon fresh chopped ginger
- 1/4 cup water
Other Ingredients
- 1 tablespoon oil (for cooking chicken; vegetable or sesame oil recommended)
- Black pepper, to taste
Instructions
- Cook the noodles: Prepare the udon noodles according to the package instructions, typically by boiling them in water until tender, then drain and set aside.
- Prepare the sauce: In a bowl, whisk together tamari or soy sauce, chili paste, rice vinegar, lemon juice, honey, toasted sesame oil, chopped garlic, ginger, and 1/4 cup water until well combined.
- Cook the chicken and vegetables: Heat 1 tablespoon oil in a large skillet over medium heat. Add the sliced chicken pieces and season with black pepper. Cook until the chicken turns opaque and starts to brown, about 4-5 minutes. Add frozen stir fry veggies and cook for an additional 2-3 minutes until tender-crisp.
- Add sauce and scallions: Slowly pour the prepared sauce mixture and the chopped scallions into the skillet with the chicken and veggies. Stir well and bring to a low simmer, allowing the sauce to heat through and slightly thicken.
- Combine noodles and sauce: Add the cooked udon noodles to the skillet, gently tossing or stirring to coat the noodles evenly with the sauce and ingredients. Cook for another 1-2 minutes until everything is heated through and the sauce clings to the noodles and chicken.
- Serve: Plate the noodles while warm and garnish with toasted sesame seeds and fresh chopped cilantro or Thai basil. Enjoy immediately for best taste and texture.
Notes
- You can use chicken breasts, thighs, or ground chicken based on your preference for texture and flavor.
- Adjust chili paste quantity to control the spice level according to your taste.
- Use gluten-free tamari if you need to keep this recipe gluten free.
- For added crunch, consider topping with chopped peanuts or cashews.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on stovetop to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: Honey Garlic Chicken, Udon Noodles, Stir Fry, Quick Dinner, Asian Noodles, Chicken Stir Fry, Easy Weeknight Meal
