Recipe

Honey soy chicken and udon stir-fry

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Honey soy chicken and udon stir-fry
  • 400 gram shelf-fresh udon noodles
  • 1 tablespoon vegetable or peanut oil
  • 400 gram chicken breast fillets, thinly sliced
  • 2 teaspoon grated fresh ginger
  • 2 cloves garlic, sliced
  • 300 gram frozen green beans, sliced
  • 1 red capsicum, thinly sliced
  • 4 green onions, sliced diagonally
  • 1/2 cup honey and soy stir-fry sauce

Method

Honey soy chicken and udon stir-fry
  • 1
    Soak noodles in boiling water in a heatproof bowl for 5 minutes; stir to separate strands. Drain.
  • 2
    Meanwhile, heat a wok or large frying pan over high heat. Add half the oil; swirl to coat surface. Stir-fry chicken, in batches, for 3 minutes or until browned and cooked. Transfer to a heatproof bowl.
  • 3
    Heat remaining oil in wok over high heat. Add ginger, garlic, beans, capsicum and half the onion; stir-fry for 2 minutes or until almost tender. Add honey soy sauce, chicken, any resting juices and noodles; stir-fry for 1 minute or until heated. Serve sprinkled with remaining onion.

Notes

Use 2 cups sliced cooked chicken from 1/2 a barbecued chicken (skin and bones discarded) instead of chicken breast fillets. Add with noodles in Step 3. Gluten-free: Use gluten-free rice stick noodles instead of udon noodles, or serve with cooked long-grain white rice. Make sure you prepare all ingredients before you start to cook any stir-fry. Replace vegetables with a packet of fresh stir-fry vegetables.

The Latest from Food To Love