Chicken Udon Stir-Fry

Chicken Udon Stir-Fry

Ingredients:

• 1 Boneless Skinless Chicken Breast or two Thighs, cut into thin strips
• 3 Green Onions, chopped
• 1 Onion, diced
• 1 Carrot, julienned
• 1 Bell Pepper, sliced
• 4 Mushrooms, chopped
• Vegetable Oil
• 1/3 Cup Soy Sauce
• 2 Tablespoons Honey
• 2 Clove Garlic, minced
• 2 Teaspoons Gochujang or Sriacha 
• Black Pepper
• 2 Servings Udon Noodles

Instructions:

1. In a medium bowl combine soy sauce, garlic, honey, gochujang and season with pepper.
2. Add the sliced chicken, and stir to evenly coat chicken all over. Marinate chicken for about 30 minutes before cooking.
3. Bring a medium sized pot of salted water to boil. and cook the udon noodles according to package direction. Set aside once cooked
4. Heat a large wok or high sided skillet over medium heat, add about 1 tablespoon vegetable oil.
5. Stir fry onions until soft and translucent, about 10 minutes.
6. Add the chicken and marinade, and stir fry cook until the chicken is no longer pink, and is cooked through.
7. Transfer cooked chicken, sauce, and onions to a clean bowl for now.
8. Add another tablespoon of oil to the skillet.
9. Add the carrot and bell pepper and stir fry cook for about 5 minutes.
10. Add the mushroom and cook until mushroom just begins to cook, about 3 minutes.
11. Return the chicken, sauce and onions to the skillet and stir fry cook until everything is coated in sauce, hot, and well blended. Turn off heat.
12. Add the udon noodles to the skillet and toss to bring everything together.
13. Serve hot, in bowls and garnish with the sliced green onion.

Enjoy!

Notes:
This dish could easily be made vegetarian by subbing tofu for the chicken, or you could change it up and use beef or pork strips easily as well. Basically whatever meat and whatever veg you have on hand can be used in this dish without hurting the final results. The key feature of this recipe is the marinade/sauce which has all the salty savory notes typical in Chinese cooking, but with a spicy Korean kick from the gochujang paste.

If you don't have access to gochujang or siracha you could just about between 1/2-1 teaspoon of crushed chili flakes depending on how spicy you like things.