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Savory chicken udon stir fry with thick Japanese noodles, tender chicken pieces, colorful bell peppers, and bok choy in a glossy brown sauce, garnished with sesame seeds and green onions

Savory Chicken Udon Stir Fry

This savory chicken udon stir fry delivers authentic Japanese comfort food in just 30 minutes. With tender marinated chicken, crisp vegetables, and chewy udon noodles tossed in a glossy sauce, this recipe brings restaurant-quality flavors to your home kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 –6 servings
Course: Main Dish
Cuisine: Japanese
Calories: 750
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs 680g boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 1/2 tsp black pepper
Stir-Fry Sauce:
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp mirin
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp toasted sesame oil
  • 1 tsp grated ginger
  • 2 –3 garlic cloves minced
  • 1 tsp cornstarch mixed with 1 tbsp cold water
  • 1/4 tsp red pepper flakes optional
Stir-Fry:
  • 2 tbsp neutral cooking oil
  • 1 onion thinly sliced
  • 2 carrots julienned
  • 1 red bell pepper thinly sliced
  • 1 green bell pepper thinly sliced
  • 4 cups fresh greens bok choy, spinach, or Napa cabbage
  • 1 lb 450g fresh or frozen udon noodles
  • 4 green onions sliced (white and green parts separated)
Garnish:
  • Toasted sesame seeds
  • Extra green onions
  • Shichimi togarashi

Method
 

  1. Marinate chicken with soy sauce, sesame oil, cornstarch, and black pepper. Rest 15–20 minutes.
  2. Whisk all sauce ingredients (except slurry) in a small bowl. Prepare cornstarch slurry separately.
  3. Cook udon noodles until al dente (if dried), drain and rinse. Fresh or frozen udon can be added directly later.
  4. Heat 1 tbsp oil in wok. Sear chicken 3–5 minutes per side until golden. Remove and set aside.
  5. Add remaining oil, sauté onion and white green onions 2–3 minutes. Add carrots and peppers, stir-fry 3–4 minutes until crisp-tender.
  6. Add noodles and greens, tossing 1–2 minutes until wilted. Return chicken and pour sauce over, tossing to coat.
  7. Add cornstarch slurry and cook 1–2 minutes until sauce thickens and coats ingredients.
  8. Garnish with sesame seeds, green onion tops, and shichimi togarashi. Serve hot.

Notes

Do not overcrowd the wok—cook chicken in batches if needed. Prep all ingredients beforehand since stir-frying moves quickly. Use low-sodium soy sauce and tamari for gluten-free adaptations.