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Sesame chicken stir-fry with udon noodles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tyler Florence

Sesame chicken stir-fry with udon noodles

Dairy-Free

4 Servings, 610 Calories/Serving

20 – 30 Minutes

Kids will love these chewy udon noodles and you’ll love that this vegetable-packed, Japanese chicken stir-fry dinner that comes together in just about 30 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 pound fresh udon noodles
  • 1¼ pounds boneless skinless chicken thigh pieces
  • 2 celery ribs
  • 1 yellow onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 3 scallions
  • 1 teaspoon arrowroot powder
  • 1 cup chicken broth
  • Sun Basket sesame stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
  • ½ teaspoon sambal oelek (optional)
  • 3 or 4 sprigs fresh cilantro
  • 1 tablespoon sesame seeds

Chef's Tip

For a creamier sauce, in a small bowl, mix the stir-fry blend with a heaping tablespoon of your favorite nut or seed butter before adding it to the stir-fry in Step 4. If the nut butter makes the seasoning mixture too thick, stir in a bit of water to thin it.

Nutrition per serving

Calories: 610, Protein: 35g (70% DV), Fiber: 8g (32% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 115mg (38% DV), Sodium: 1130mg (47% DV), Carbohydrates: 28g (9% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the udon noodles

Bring a large sauce pot of water to a boil. Add the udon and cook until just tender, 2 to 3 minutes. Drain and rinse with warm water, then return them to the pot and toss with 1 to 2 tablespoons oil to prevent sticking. Set aside.
While the water heats and the udon cooks, prepare the chicken and vegetables.

2

Prep and brown the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Do not clean the pan.

3

Prep the vegetables

  • Trim the ends from the celery; thinly slice the celery on the diagonal.
  • Peel and coarsely chop enough yellow onion to measure 1 cup.
  • Remove the stems, ribs, and seeds from the red and green bell peppers; cut the peppers into 1-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal, keeping the white and green parts separate.

4

Cook the vegetables and finish the chicken

  • In a small bowl, using a whisk or fork, mix together the arrowroot powder and chicken broth to form a slurry.
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over high heat until hot but not smoking. Stir in the celery, onion, bell peppers, and white parts of the scallions, season with salt and pepper, and cook until the vegetables just begin to brown, 1 to 2 minutes. Add the chicken and any accumulated juices. Stir the arrowroot slurry to recombine, then add the slurry, sesame stir-fry blend, and as much sambal oelek as you like. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 3 to 5 minutes. Season to taste with salt and pepper.
When the chicken and vegetables are almost done, chop the cilantro.

5

Prep the cilantro garnish

  • Coarsely chop the cilantro.

6

Serve

Transfer the udon to individual bowls and spoon the chicken, vegetables, and sauce on top. Garnish with the cilantro and green parts of the scallions, sprinkle with the sesame seeds, and serve.

Kids Can!

  • Measure out the onion.
  • Prepare the arrowroot slurry.
  • Sprinkle on the garnishes.
  • Set the table.
  • Serve the meal.
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