Quick and packed with flavour, this Chicken Yaki Udon is the perfect midweek dinner that feels like a treat.
Juicy strips of chicken are tossed in a tangy-sweet sauce made with soy, honey, and lime, then stir-fried with mushrooms, crisp rainbow veggies, and silky udon noodles. Finished with fresh spring onions, a squeeze of lime, and optional crispy onions or pickled ginger for extra flair, every bite is a balance of savoury, zesty, and just the right hint of heat.
Ready in just 15 minutes, it’s a speedy dish that delivers big on taste and colour.
Chicken Yaki Udon
Ingredients
- 3 tbsp rice wine vinegar
- 4 tbsp soy sauce
- 2 tbsp honey
- Juice 1 lime, plus extra wedges, to serve
- Large pinch chilli flakes
- 2 tbsp sesame oil
- 350 grams chicken breast fillets, sliced
- 250 grams sliced mushrooms
- 220 grams pack stir-fry vegetables (we used a rainbow pack)
- 2 x 150 grams packs udon noodles
- 2-3 spring onions, cut in half and sliced into matchsticks
- Crispy onions, to serve (optional)
- Pickled ginger, to serve (optional)
Instructions
COMBINE rice wine vinegar, soy sauce, honey, lime juice and chilli flakes together in a large bowl and whisk to combine.
HEAT a wok over a high heat and add 1 tbsp sesame oil. Add the chicken and fry for 5 mins, turning regularly until crispy and cooked through. Transfer to the bowl of sauce, tossing to coat.
ADD the remaining oil to the wok and cook the mushrooms over a high heat until softening. Add the veg pack and fry for a further 2 mins, then stir through the chicken and the sauce.
MOVE all the ingredients in the wok to one side. Turn up the heat and simmer the sauce for 2 mins until thick and glossy.
ADD the noodles and toss everything together and cook for 2 mins more. Serve in bowls topped with spring onions, crispy onions, lime wedges and pickled ginger.
Notes
Top tip: Be sure not to burn your sesame oil, or your dish will have a better taste to it.
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ALSO SEE: SICHUAN BEEF, TATSOI AND CASHEW STIR-FRY
