Easy One-Skillet Honey Garlic Chicken Udon Noodles

Thick chewy udon noodles tossed in a sticky, glossy honey garlic sauce with golden seared chicken strips. A better-than-takeout comfort bowl ready in just 20 minutes using simple pantry ingredients.

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Prep Time: 5

Cook Time: 10

no resting time required: 0

Total Time: 15

Servings: servings

Calories: 200kcal

Author: Anjali

INGREDIENTS

2 large chicken breasts sliced into thin strips
1 tablespoon Canola Oil or any neutral cooking oil you use regularly
2 udon noodles pack fresh or vacuum sealed
5 cloves garlic minced
3 tablespoon dark soy sauce
2 tablespoon honey
1 tablespoon rice wine vinegar
½ cup Chicken Broth low sodium
1 teaspoon toasted sesame seeds to garnish
2 green onions thinly sliced, to garnish

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INSTRUCTIONS

Place the 2 fresh or vacuum-sealed udon noodle packs in a bowl of cold water and soak for 5 to 8 minutes to loosen them. Drain well and set aside. Skip this step if using already-separated fresh udon.
Heat 1 tablespoons neutral oil (vegetable or canola) in a large skillet or wok over medium-high heat. Add the 2 large chicken breasts, sliced into thin strips in a single layer and season with 0.5 teaspoons salt and 0.3 teaspoons black pepper. Sear for 3 minutes undisturbed until golden, flip, and cook 1 more minute. The chicken should be mostly but not fully cooked. Remove to a plate and set aside.
Without wiping the pan, reduce heat to medium and add 1 teaspoons sesame oil. Add the 5 garlic cloves, finely minced and stir for about 30 seconds until fragrant and just until barely goldenish.
Pour in 3 tablespoons dark soy sauce, 2 tablespoons honey, and 1 tablespoons rice wine vinegar. Let the mixture bubble and reduce for 1 minute
Now stir in 0.3 cups low-sodium chicken broth. The sauce will deepen in color and begin to thicken at the edges.
Add the drained noodles and reserved chicken back into the skillet. Toss well with tongs to coat everything in the sauce. Reduce heat to low, cover, and cook for 3 to 4 minutes so the noodles absorb the sauce deeply. Uncover, give a final toss, and taste for seasoning.
Serve immediately in warmed bowls. Garnish with 1 teaspoons toasted sesame seeds, to garnish and 2 green onions, thinly sliced, to garnish. Enjoy while hot!

Notes

Noodles: Fresh or vacuum-packed udon gives the best chewy texture. Dried udon works but must be boiled separately first.

Soy Sauce: Dark soy sauce gives a rich color and deep flavor. If using regular soy sauce, reduce the amount slightly as it is saltier.

Chicken: Do not overcrowd the pan when searing — cook in batches if needed to get a proper golden crust.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a small splash of water or broth to revive the sauce. Not recommended for freezing as udon loses its texture.

Variations: Swap chicken for shrimp, firm tofu, or add vegetables like bell peppers, snap peas, or bok choy. Add chili garlic sauce for a spicy version.

Nutrition

Nutrition Facts

Easy One-Skillet Honey Garlic Chicken Udon Noodles

Amount Per Serving

Calories 200 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 49mg16%

Sodium 1249mg54%

Potassium 377mg11%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 12g13%

Protein 19g38%

Vitamin A 104IU2%

Vitamin C 4mg5%

Calcium 31mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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