One-Pot Chicken Stir-Fry with Udon Noodles
Easy Cleanup

One-Pot Chicken Stir-Fry

with Udon Noodles

35 MIN
4 Servings
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From the Test Kitchen

When tosssed with our savory and sweet soy-based sauce, delightfully chewy udon noodles blend in seamlessly with tender chicken and sautéed peppers and bok choy. It’s all complete with garnishes of scallions and crunchy cashews.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
One-Pot Chicken Stir-Fry with Udon Noodles
Title
time-saving
tips & techniques
Fresh Udon Noodles
Baby Bok Choy
How To: Chop Scallions
Sweet Chili Sauce
Sweet Pepper
How To: Safely Cut Round Vegetables
Ginger
Scallions
Cashews
How To: Hold a Chef's Knife
Celery
Rice Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the celery. Peel and finely chop the ginger. Cut off and discard the stems of the peppers; remove and discard the cores. Quarter the peppers lengthwise, then halve crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the bok choy; roughly chop. Roughly chop the cashews.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate.

Make the sauce:
3 Make the sauce:

While the chicken cooks, in a medium bowl, whisk together the sushi sauce, sweet chili sauce, vinegar, and ½ cup of water.

Start the stir-fry:
4 Start the stir-fry:

Add 1 tablespoon of olive oil to the pot of reserved fond; heat on medium-high until hot. Add the sliced celery; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped ginger, sliced peppers, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the leaves are wilted.

Finish the stir-fry:
5 Finish the stir-fry:

Add the cooked chicken and sauce to the pot. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Add the noodles (carefully separating with your hands before adding) and cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Serve the finished stir-fry garnished with the chopped cashews and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

One-Pot Chicken Stir-Fry

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Thinly slice the celery. Peel and finely chop the ginger. Cut off and discard the stems of the peppers; remove and discard the cores. Quarter the peppers lengthwise, then halve crosswise. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the root end of the bok choy; roughly chop. Roughly chop the cashews.

2 Cook the chicken:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pot, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 6 to 8 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate.

Cook the chicken:
Make the sauce:
3 Make the sauce:

While the chicken cooks, in a medium bowl, whisk together the sushi sauce, sweet chili sauce, vinegar, and ½ cup of water.

4 Start the stir-fry:

Add 1 tablespoon of olive oil to the pot of reserved fond; heat on medium-high until hot. Add the sliced celery; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped ginger, sliced peppers, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the leaves are wilted.

Start the stir-fry:
Finish the stir-fry:
5 Finish the stir-fry:

Add the cooked chicken and sauce to the pot. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Add the noodles (carefully separating with your hands before adding) and cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste.

6 Serve your dish:

Serve the finished stir-fry garnished with the chopped cashews and sliced green tops of the scallions. Enjoy!

Serve your dish:
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