Sesame chicken stir-fry with udon noodles

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

Sesame chicken stir-fry with udon noodles

20-Minute Meal

Sesame chicken stir-fry with udon noodles

Dairy-Free, <600 Calories, Protein Plus

2 Servings, 550 Calories/Serving

20 Minutes

Wonderfully chewy udon noodles replace humdrum rice in this quick stir-fry, a real crowd-pleaser that’s great for entertaining.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • ½ pound fresh udon noodles
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 1 celery rib
  • 1 yellow onion
  • 1 red bell pepper
  • 3 scallions
  • 3 or 4 sprigs fresh cilantro or other leafy herb such as basil
  • 1 teaspoon arrowroot powder
  • 1 cup chicken broth
  • Sunbasket sesame stir-fry seasoning (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
  • ½ teaspoon sambal oelek (optional)
  • 1 tablespoon sesame seeds
Chef's Tip
For a creamier sauce, blend the sesame stir-fry seasoning with a heaping tablespoon of your favorite nut or seed butter before adding it to the pan in Step 4. If the nut butter makes the sauce too thick, thin the sauce with a bit of water. Additionally, if the udon noodles begin to clump, give them a second rinse, this time with cold water.
Ingredient IQ
Made from soft wheat, Japanese udon noodles are famously thick, white, and full of texture. Across Japan, udon come in many regional variations. They can be served hot or cold, and provide the perfect blank canvas for broths and toppings.

Nutrition per serving

Calories 550, Total Fat 21g (27% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1410mg (61% DV), Total Carb. 21g (8% DV), Fiber 5g (18% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Contains: Wheat, Soybeans, Sesame

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, Sesame.

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. Set aside.
While the water heats and the udon cooks, prepare the chicken.

2

Prep and brown the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-wide strips; season generously with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

3

Prep the vegetables and the garnish

  • Trim the ends from the celery; thinly slice the celery on the diagonal.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper 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. Set aside the green parts for garnish.
  • If desired, strip the cilantro leaves from the stems; coarsely chop the cilantro.

4

Cook the vegetables; 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 pepper, and white parts of the scallions, season with salt and pepper, and cook until the vegetables just begin to brown, 1 to 2 minutes.
Return the chicken and any accumulated juices to the pan. Stir the arrowroot slurry to recombine, then add the slurry, sesame stir-fry seasoning, 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, 3 to 5 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the udon to individual bowls. Top with the chicken, vegetables, and sauce. Garnish with the cilantro, sesame seeds, and green parts of the scallions and serve.
Kids Can!
  • Measure the onion.
  • Stir the arrowroot slurry.
  • Garnish with the cilantro, sesame seeds, and scallions.
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