One-Pot Sesame Chicken Udon Stir Fry

Description

Chicken and udon noodles simmer in a fragrant sesame-soy broth with bok choy and shiitakes, creating layered savory umami in a single pan. Prepared in 25 minutes, this dish is designed for batch freezing with underdone noodles and reheats like new when warmed slowly with a splash of broth. The glossy sauce clings to every bite for a comforting, restaurant-quality meal at home.

Cultural Background

This recipe draws from Japanese yaki udon stir-fries and Chinese sesame-soy noodle dishes that emerged in the mid-20th century as quick home-cooked meals using pantry staples like soy sauce and sesame oil. Udon noodles originated in Japan during the Edo period as a hearty wheat-based staple often paired with proteins and vegetables in one-pan preparations. The addition of shiitake mushrooms and bok choy reflects broader East Asian umami traditions emphasizing fermented soy and toasted sesame for depth without long cooking times.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 8 ounces fresh or frozen udon noodles (slightly undercooked for freezing)
• 4 ounces shiitake mushrooms, stems removed and caps sliced
• 4 baby bok choy, ends trimmed and quartered lengthwise
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tablespoons toasted sesame oil, divided
• 1 tablespoon honey
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch
• 1 cup low-sodium chicken broth
• 1 teaspoon sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

Instructions

1. In a small bowl, whisk together the soy sauce, 1 tablespoon sesame oil, honey, rice vinegar, cornstarch, and chicken broth until the cornstarch is fully dissolved; set the sauce aside.
2. Heat the remaining 1 tablespoon sesame oil in a large deep skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the chicken pieces in a single layer and cook undisturbed for 3-4 minutes until golden brown on one side, then stir and cook for another 2 minutes until nearly cooked through.
4. Add the minced garlic, grated ginger, and sliced shiitake mushrooms; stir-fry for 2 minutes until the mushrooms soften and release their liquid and the garlic is fragrant.
5. Pour in the prepared sauce and bring to a gentle simmer, stirring constantly for 1 minute until it begins to thicken.
6. Add the udon noodles and bok choy quarters; toss gently to coat everything in the sauce and simmer for 3-4 minutes until the noodles are just tender but still firm (al dente) and the bok choy is bright green and crisp-tender.
7. Remove from heat, taste and adjust seasoning if needed, then garnish with sesame seeds and green onions before serving.

Tips

- Slightly undercook the udon noodles by 1 minute less than package directions so they hold their chewy texture after freezing and reheating without becoming mushy.
- Cool the finished dish completely to room temperature before portioning into airtight freezer-safe containers to prevent ice crystals and maintain quality.
- For reheating from frozen, thaw overnight in the refrigerator then warm gently in a skillet over medium-low heat with a splash of broth or water, stirring occasionally until heated through; avoid high heat or microwaving to prevent sauce separation.

Nutrition

Calories: 480
Protein: 32g
Carbs: 42g
Fat: 18g

Tags

Freezes well, Dinner, Chicken, Asian noodles, Savory/Umami, One-Pot or One-Pan, Under 30 minutes