Orange Ginger Chicken with Udon Noodles
Sweet & Zesty Orange Ginger Chicken Stir-Fry with Udon Noodles
Ingredients:
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons vegetable oil
12 oz (340g) udon noodles
2 cups broccoli florets
1 red bell pepper, sliced thin
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)
For the Orange Ginger Sauce:
1/2 cup fresh orange juice
2 tablespoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar (alcohol-free)
2 teaspoons grated fresh ginger
2 garlic cloves, minced
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Directions:
Cook the udon noodles according to package instructions. Drain and rinse under cold water. Set aside.
Toss the chicken pieces with cornstarch until evenly coated.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
In the same pan, add the broccoli and red bell pepper. Stir-fry for 3–4 minutes until tender-crisp.
While the veggies cook, whisk together all sauce ingredients (except the slurry). Once the veggies are ready, return the chicken to the pan, pour in the sauce, and stir well.
Stir in the cornstarch slurry and let simmer 1–2 minutes until thickened.
Add the cooked udon noodles and toss everything together until evenly coated.
Serve hot, garnished with green onions and sesame seeds if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 530 kcal | Servings: 4 servings