I realized I’ve been doing quite a few stir-fries lately. It’s a quick fix for dinner when I get home from work, it’s relatively healthy, and a great way to use up odds and ends in my fridge. But rather than a straight-up vegetable and protein stir-fry served over rice, I changed things up a bit with this lovely Spicy Chicken Udon Stir-Fry.
This is such a fast and easy dish to prepare that’s also absolutely delicious! The bulk of your prep time (which will be 15 minutes max!) will be taken up by cutting up the meat and vegetables and marinating the chicken (or any meat of your choice). Not a fan of spicy food? Leave out the chilli flakes (although it does add quite a nice punch to the dish).
Best when you use whatever vegetables you have in your fridge!
Spicy Chicken Udon Stir-Fry
Adapted from Mr. Orph's Kitchen
For the marinade:
Juice and zest of 1/2 an orange
1/2 tablespoon soy sauce
1 teaspoon shao xing wine
1 teaspoon five-spice powder
1 teaspoon sesame oil
1 teaspoon chilli flakes (optional)
2 cloves garlic, grated
1 1-inch piece ginger, grated
Pinch of black pepper
Pinch of sugar
1 chicken breast, thinly sliced
4 to 5 large shiitake mushrooms, sliced
1 package enoki mushrooms
1 cup sugar snap peas, chopped in half
5 to 6 baby Shanghai bok choy, quartered
1 package udon noodles
Splash of shao xing wine
Splash of light soy sauce
Splash of dark soy sauce
2 stalks green onions, cut into 1-inch pieces
Fresh cilantro, finely chopped, for garnish (optional)
In a bowl, stir all the marinade ingredients and add the chicken. Mix to combine well. Set aside and let marinade for 10 minutes. While the chicken is marinating, prepare the vegetables.
Heat some vegetable oil in a wok over medium-high heat. Add the chicken and toss for 1 minute. Add the bok choy and sugar snap peas, toss, and cover wok with a lid. Let cook for 2 to 3 minutes. Add the mushrooms and a splash of cooking wine. Toss and cover again, for 1 minute.
Add the udon noodles. (If the noodles are sticking together or breaking apart, run it quickly under some cold water to help the noodles untangle from itself.) Add a splash of light soy sauce and dark soy sauce. Add the green onions, toss well and let cook for 1 minute to heat through the noodles.
Dish up, and sprinkle with some chopped fresh cilantro, if desired. Enjoy!