Sesame chicken stir-fry with udon noodles

Dairy Free

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.

Ingredients

  • 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

Instructions

1

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.

2

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.

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 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.

4

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.

5

Serve

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.

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

Similar Recipes

Bangkok chicken wings with coconut-pineapple "rice"
Paleo, Gluten Free, Dairy Free
BBQ meatloaf with roasted potatoes and green beans
Dairy Free
Argentinian grilled chicken and summer vegetables with green rice
Paleo Friendly, Gluten Free, Dairy Free