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Shoyu Chicken Udon Noodle Stir-Fry

Shoyu chicken udon noodle stir fry is a one-pan meal packed with vibrant veggies, crispy shoyu chicken, and perfectly seasoned udon noodles coated in the perfect amount of sauce.
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Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

Chicken Marinade
  • ¼ cup soy sauce I prefer the Aloha brand
  • 1 tsp minced garlic
  • 1 tsp ground ginger
  • 2 green onion stalks, chopped
  • 2 tbsp corn starch
  • 1 tbsp furikake
  • 2 lb boneless skinless chicken thighs
Veggies
  • 1 small sweet onion
  • 1 medium carrot sliced thinly
  • 2 baby bok choy
  • 1 tbsp minced garlic
Udon Noodles
  • 1 lb udon noodles, precooked
  • 1 tbsp unsalted butter
  • ¼ cup soy sesame stir fry oil For the recipe, go to "Easy Soy Sauce Sesame Stir Fry Oil"
  • 1 tbsp minced garlic
  • 1 tsp freshly grated ginger
  • black pepper (to taste)
  • 2 tbsp soy sauce I prefer the Aloha brand
  • 2 tbsp teriyaki sauce I prefer using Bachan's Japanese Barbeque sauce.
  • 1 tbsp mirin
  • 1 green onion stalk, chopped
  • furikake to taste

Method
 

Chicken Marinade
  1. Slice the chicken into 1 inch strips. Place the chicken and all the marinade ingredients into a gallon ziploc bag. Shake to combine, and let the chicken marinade for at least 30 minutes and up to 24 hours.
Stir Fry Chicken
  1. Preheat 1 tablespoon of avocado oil in a skillet over medium high heat until the oil is shimmering. Sear the chicken for about 5 minutes. Don't crowd the pan. Flip, and continue to cook for another 5-7 minutes until the juices run clear and the chicken is beautifully crisp. Remove from the pan and set aside in a serving dish.
Veggies
  1. Cut the onion in half and slice finely. Add to the skillet and cook over medium low heat for about 5 minutes. Meanwhile, slice the carrot into thin diagonal coins. Chop the bok choy into 1 inch chunks. Add the carrots to the onions with 1 tablespoon of soy sauce sesame stir fry oil and continue to cook until the onions are caramelized (about 2-3 more minutes). Add the bok choy to the skillet and cook another 3-4 minutes until the bok choy is almost tender but still slightly crisp. Remove from heat and combine with the chicken.
Udon Noodles
  1. Add 1 tablespoon of butter, 1/4 cup soy sauce sesame stir fry oil, minced garlic, and freshly grated ginger to the pan. Saute for about 2 minutes over medium low heat. Add the udon noodles and break apart in the oil. Season the noodles with a few grinds of fresh black pepper. Fry the noodles in skillet til heated through and the noodles are getting golden and slightly crispy (about 5-7 minutes).
  2. Add the chicken and veggies back into the pan. Toss to combine. Add 2 tablespoons soy sauce, 2 tablespoons teriyaki sauce, and 1 tablespoon mirin. Stir to combine. Serve with freshly chopped green onion and a little bit of furikake. Enjoy!