Sesame chicken stir-fry with udon noodles
20-Minute Meal

Sesame chicken stir-fry with udon noodles


2 Servings, 1070 Calories/Serving

20 – 30 Minutes

Fresh udon noodles aren’t always easy to come by, but they are a treat, yielding a wonderfully chewy texture while requiring only minutes to cook. 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 it with a bit of water.

In your bag

1 bag serves 2 (2 bags serves 4)
  • ¾ pound fresh udon noodles
  • 10 ounces boneless skinless chicken thigh pieces
  • 1 celery rib
  • 1 yellow onion
  • 1 red bell pepper
  • 2 scallions
  • 1 teaspoon arrowroot powder
  • 1 cup chicken broth
  • Fresh cilantro
  • Sun Basket sesame stir-fry seasoning (tamari - sesame oil - rice vinegar - fresh garlic - fresh ginger)
  • ½ teaspoon sambal oelek (optional)
  • 1 tablespoon sesame seeds

Nutrition per serving

Calories: 1070, Protein: 58g, Fiber: 9g, Total Fat: 34g, Monounsaturated Fat: 14g, Polyunsaturated Fat: 9g, Saturated Fat: 3.5g, Cholesterol: 115mg, Sodium: 1910mg, Carbohydrates: 134g, Total Sugars: 8g, Added Sugars (Chicken broth contains trace amounts of organic cane sugar): 0g.
Contains: Wheat, Soybeans


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

Wash produce before use


Cook the udon noodles

Bring a large sauce pot of water to a boil. Add the udon; cook until tender, 2 to 3 minutes. Drain and rinse with warm water. Set aside.
While the water heats and the udon cooks, prepare the chicken and vegetables.


Prep and brown the chicken

  • Cut a small corner from the chicken packaging; drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a large wok or 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.


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 stem, ribs, and seeds from the red bell pepper; cut the bell 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.


Cook the vegetables and finish the chicken

  • In a small bowl, combine the arrowroot powder and chicken broth to form a slurry.
  • Coarsely chop the cilantro for garnish.
In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil; warm over high heat. Stir in the celery, onion, bell pepper, and white parts of the scallions. Season with salt and pepper; 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 seasoning, and as much sambal oelek as you like. Season lightly with salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes.



Transfer the udon to individual bowls; 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.

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